Carlo Catani, an activist with the Slow Food movement, was at a wine show in Italy two years ago tasting some bottles from Georgia when an idea struck him: what if he were able to convince Italian winemakers to make wine using the traditional Georgian method of fermenting it in large clay vessels known as kvevri?

The initial idea was something of a joke, says Catani, who works on promoting wine culture in his native region of Romagna. But the more he thought about it, the more intrigued he was about the idea.

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Source: http://www.eurasianet.org