Ningxia Hosts Landmark Clay Convention and Georgian Wine Masterclass

Late June sees Yinchuan transform into a global hub of ancient clay, modern winemaking, and cross-cultural dialogue between Georgia and China.

On June 27 and 29, 2026, the National Wine Agency of Georgia and Asia’s leading wine marketing agency - Meiburg Wine Media - will host two landmark events at the Silver Heights Wine Cultural Centre in Yinchuan, Ningxia, which resonate well beyond this dynamic wine region: a flagship masterclass on Georgian wine and qvevri winemaking, followed by a comparative tasting that showcases distinct wines made from Georgia’s qvevri and China’s stoneware jars. 

From the qvevri of the Caucasus to the stoneware of the Helan Mountains’ eastern foothills, the 8,000-year-old tradition of clay winemaking bridges the cultural heritages and connects the emerging winemakers of both nations.

Event Information

· Georgian Wine & Qvevri Winemaking Masterclass: 

June 27, 2026 | 9:30–11:30

· Comparative Tasting – Emerging Styles & Producers of China: 

June 29, 2026 | 9:30–12:00

· Venue: Silver Heights Wine Culture Centre | 500 metres east of the East Gate of the People’s Hospital of Ningxia Hui Autonomous Region, Zhengyuan North Street, Jinfeng District, Yinchuan, Ningxia

2026年6月27日、29日，宁夏银川银色高地葡萄酒文化中心将迎来两场重磅活动——一场顶级的“格鲁吉亚葡萄酒与克韦夫利陶罐酿酒”大师班，另一场宁夏与格鲁吉亚等多国陶罐酒对比品鉴会。两场活动由格鲁吉亚国家葡萄酒局与亚洲领先葡萄酒公关传讯公司Meiburg Wine Media联合呈现。

从格鲁吉亚克韦夫利（Qvevri）陶罐到中国贺兰山东麓的炻罐，这场跨越8000年的对话，生动呈现古老酿酒技艺在当代的传承与创新。

活动信息

· “格鲁吉亚葡萄酒与克韦夫利陶罐酿酒”大师班：

2026年6月27日 | 9:30-11:30

· “新锐陶罐酒与中国葡萄酒”对比品鉴会：

2026年6月29日 | 9:30-12:00

· 地点：银色高地葡萄酒文化中心 | 宁夏银川市金凤区正源北街自治区人民医院东门向东500米

The 8,000-Year-Old Clay Winemaking in Georgia and China 

8000年陶罐酿酒，串起格鲁吉亚与中国贺兰山

Georgia is internationally recognized as one of the birthplaces of wine. Archaeological evidence shows that vine cultivation and winemaking were there as early as 6000 BC. The country’s tradition of fermenting in clay vessels dates back 8,000 years. Its iconic clay vessel, the qvevri, is egg-shaped, coated internally with beeswax and externally with lime. The bottom is uneven and must be buried in the ground to keep it upright; only its mouth is exposed above ground, a practice that maintains a naturally constant fermentation temperature, achieving what modern temperature-control systems replicate. These qvevri vessels can be as small as 20 litres or as large as 10,000 litres. In traditional winemaking, crushed grapes, including stems and skins, are “fed” into the qvevri, where they remain throughout fermentation and ageing. In 2013, the Georgian qvevri winemaking method was included on the UNESCO Intangible Cultural Heritage list. It is often regarded as a living relic of the world’s winemaking history. 

China, too, has a deep connection with clay. The country began firing pottery over 20,000 years ago and is the birthplace of porcelain. In Ningxia, a special stoneware jar—shiguan—is fired from specially formulated clay, combining traditional handcrafting with modern technology. Uncoated and naturally micro-oxygenated, these stoneware jars are used in more than 70 wineries in China and other wine regions, of which, 50 are from Ningxia. Since 2023, Ningxia has been promoting the use of locally developed "terroir aging" stoneware to produce wines with distinctive Chinese terroir characteristics. In fact, China’s history with clay in fermentation runs deep: pottery was used in grain fermentation 6,000 years ago, and China’s huangjiu (fermented rice wine) and baijiu (grain-distilled spirit) are still commonly aged in clay vessels today. Pottery jars for fermented drinks were also found at the Jiahu site, which dates back 9,000 years.

格鲁吉亚被公认为葡萄酒的发源地之一。考古证实，公元前6000年这里已有葡萄种植与酿造。当地陶罐酿酒历史已逾8000年，其标志性容器克韦夫利（Qvevri）是一种蛋形粘土陶罐，内涂蜂蜡、外抹石灰，底部不平，须埋入地里以保持直立，仅罐口露出地面。因罐身埋于地下，发酵温度自然均衡，与现代控温设备异曲同工。这种陶罐小至20升，大至上万升。传统酿造中，压碎的葡萄被“喂”入罐中，果梗与果皮全程参与发酵与陈酿。2013年，格鲁吉亚陶罐酿酒法被联合国教科文组织列入人类非物质文化遗产名录，堪称世界葡萄酒酿造史上的活化石。

两万多年前，中国已开始烧制陶器，是瓷器的发源地。在宁夏，有一种以特制粘土烧制的炻罐——古法手工结合现代科技，内壁无涂层，天然透氧均匀。这种炻罐已在国内外70多家酒庄使用，其中宁夏有50多家。2023年以来，宁夏产区推广和鼓励使用这种由本地企业研发的“风土陈酿”炻罐，以酿造具有中国风土特色的葡萄酒。事实上，6000年前，中国在谷物酿酒中已使用陶器；黄酒与白酒至今仍多储存于陶坛。9000年前的贾湖遗址亦发现盛酒陶罐。

June 27 Georgian Wine and Qvevri Winemaking Masterclass

6.27 大师班：从格鲁吉亚历史到陶罐酿酒实操

The masterclass will be led by Master of Wine Debra Meiburg, Chair of the Education Committee for the Institute of Masters of Wine. A Hong Kong resident for more than 35 years, Meiburg was named the seventh most influential woman in the global wine industry by The Drink Business. She will be joined by a formidable panel: Shota Natroshvili, chief winemaker for Georgia’s largest contemporary winery, Teliani Valley, and his own traditional winery, Ibero; Mike Bennie, one of Australia's most acclaimed drinks writers and presenters; and Ian Dai, an independent Chinese winemaker.

They will start with Georgia’s wine history, native grape varieties, key regions, and the cultural importance of qvevri, then move into a more technical discussion of how qvevri winemaking works in practice, including fermentation, maceration, vessel management, lees contact, oxygen exposure, hygiene, aging and style outcomes. The class does not simply romanticize qvevri, but rather explores it as a complete technological system that is still evolving, helping participants understand how Georgian qvevri winemaking works technically, while it remains culturally significant.

大师班将由葡萄酒大师、葡萄酒大师协会教育委员会主席黛布拉·梅宝（Debra Meiburg MW）领衔。她常驻香港超过35年，被《The Drink Business》评为全球葡萄酒界第七大最具影响力女性。格鲁吉亚名庄特利阿尼山谷(Teliani Valley)与伊贝酒庄(Ibero Winery)首席酿酒师绍塔·纳特罗什维利（Shota Natroshvili）、澳大利亚著名葡萄酒作家迈克·本尼（Mike Bennie）、中国独立酿酒师戴鸿靖（Ian Dai）将共同讲授。

他们将从格鲁吉亚葡萄酒历史、本土品种、主要产区切入，再深入讲解克韦夫利陶罐酿酒全流程——发酵、浸皮、容器管理、酒泥接触、氧气控制、卫生维护、陈年管理及风格塑造，力求在文化背景与酿酒实操之间找到精妙的平衡。活动不将克韦夫利简单浪漫化，而视其为仍在演进的技术体系来剖析，帮助来参会者理解其工艺逻辑、实操与文化根基。

June 29 Comparative Tasting, Georgian and Chinese Clay Wines Side by Side 6.29

 对比品鉴会：多国陶罐佳酿同台

At the comparative tasting session, wines from China will be in the spotlight for the visiting panel of experts. Georgia has more than 525 native varieties, with Rkatsiteli and Saperavi being the most widely planted. China, meanwhile, grows international varieties—Cabernet Sauvignon, Merlot, Syrah, Chardonnay, Viognier—alongside varieties such as Marselan and Petit Manseng that have found a particular niche in China.

Ningxia winemakers and producers from other Chinese regions have been invited to submit samples: a clay-aged wine, a signature classic, and a creative experimental cuvée, to present their respective styles and terroirs. A few key Georgian wines and benchmark examples from Austria and Australia will also be on site for tasting and reference. 

What sets this tasting apart is the panel of international wine experts - Debra Meiburg MW, Mike Bennie, Shota Natroshvili, and Chinese winemakers Emma Gao (Silver Heights) and Ian Dai (Xiao Pu)- who will taste and assess the presented wines. Following the tasting, there will be a round-table discussion. On-site winemakers, visiting experts from Hong Kong and China and attendees will be invited to participate, asking questions, sharing insights, and interacting freely.

对比品鉴会上，中格两国佳酿同台，中国葡萄酒将成为来访国际专家的关注焦点。格鲁吉亚拥有超525种本土品种，白羽（Rkatsiteli）与晚红蜜（Saperavi）种植最广；中国既有赤霞珠、美乐、西拉、霞多丽、维欧尼等国际品种，也有马瑟兰、小芒森等特色品种大放异彩。

宁夏酿酒师及国内其他产区酒庄已受邀携带或寄送样酒，包括陶罐酒、经典招牌酒与创新实验酒各一款，以呈现各自风格与风土。来自格鲁吉亚、奥地利及澳大利亚等国家的高端陶罐酒也将在现场供品鉴与交流。

值得关注的是，本次品鉴会上的国际葡萄酒专家团队，包括葡萄酒大师黛布拉·梅宝（Debra Meiburg MW）、澳大利亚著名葡萄酒作家迈克·本尼（Mike Bennie）、格鲁吉亚知名酿酒师绍塔·纳特罗什维利（Shota Natroshvili），以及中国顶尖酿酒师高源（Emma Gao）和戴鸿靖（Ian Dai），将集中品鉴、评估与深度了解这些酒款。品鉴环节结束后，将有圆桌讨论，现场酿酒师、到访专家及来宾将受邀一同参与，自由提问与互动，以促进中外酿酒师之间的经验互换与专业探讨。

Clay Convention, Part 2 - Shanghai, 9 November, 2026

11.9上海陶土大会：精彩再续，视野更宽 

Looking ahead, the Clay Convention dialogue will continue in Shanghai on November 9, 2026, where Phase II of the project will expand into a broader professional and public platform. The Clay Convention’s grand symposium in Shanghai will bring together Georgian and international winemakers, Chinese producers, trade, media and wine professionals for a symposium and grand tasting focused on qvevri, amphora and other clay-vessel wines. Building on the technical exchange and winery visits in Georgia and Ningxia, the Shanghai events will broaden the discussion from specialist dialogue to wider industry visibility, giving audiences the opportunity to explore how ancient clay winemaking traditions are being reinterpreted across different regions, cultures and contemporary wine styles.

继格鲁吉亚与宁夏的活动之后，“陶土大会”（Clay Convention）将于2026年11月9日来到上海。届时将举办大型研讨会和盛大品鉴会，面向更广泛专业人士及公众。格鲁吉亚及多个国家的国际著名酿酒师、酒庄、贸易商、媒体及酒业专家将出席，将围绕克韦夫利（qvevri）、双耳陶罐（amphora）及其他陶土容器酿造的美酒展开探讨。

上海陶土大会将从专业层面拓展至更广泛的行业视野，让来宾有机会探索多种古老陶土容器的酿酒传统，以及它们如何在不同地域、文化背景及现代酿酒方式中焕发新生并重塑风格。

The Clay Winemaking Renaissance

陶罐酿酒：全球酒业的复古新潮流

The revival of clay winemaking reflects a broader global movement toward authenticity and minimal intervention. Clay vessels sit between stainless steel tanks and oak barrels: stainless steel blocks oxygen and does not impart flavor; oak barrels impart woody flavor and tannins; clay vessels, however, are porous and promote micro-oxygenation. Combined with skin contact, they preserve the grape’s primary fruit character, soften tannins, and bring a distinctive mineral texture. In 2000, the Italian winemaker Joško Gravner visited Georgia and immediately ordered qvevri vessels for his own cellar. So far, more than 40 qvevri vessels have been buried beneath his winery, inspiring countless producers worldwide to explore clay-fermented wines. At Silver Heights in Ningxia, local clay vessels sit alongside oak barrels and stainless steel tanks. CHEN Wei, the winery’s cellar director, discovered that during fermentation and ageing in clay, the vessels preserve certain primary fruit aromas while bringing a flavor profile distinctly different from that of oak barrels.

Debra Meiburg MW sums up the moment: “Rooted in ancient Georgia (as the first wines ever made, 8000 years ago), this qvevri style is experiencing a renaissance globally, part of which is seeing new styles, including elegant fine amber wines appearing from across the globe. It is truly the most exciting time for this category, and in fact, for stylistic evolution across the wine industry. I can’t wait to explore many of these fine examples in Ningxia.” 

The international wine experts will visit several wineries in Ningxia between the two events—Silver Heights, Helan Qingxue (Jiabeilan), Xige, Huahao, The Starting Point, Charme, Mountain Wave and Devo, as well as Magic Bird, a local stoneware producer. From Georgia’s Qvevri to China’s shiguan, this convention captures the cultural exchange between the two nations, rooted in their shared clay winemaking traditions. 

陶罐酿酒工艺正在复兴，折射出全球葡萄酒“返璞归真”及低干预的大趋势。陶罐介于不锈钢与橡木桶之间：不锈钢隔氧且无风味赋予；橡木桶赋予木质风味与单宁；陶罐多孔促微氧，加上浸皮的共同作用，既保留葡萄本真风味，柔化单宁，也带来独特矿物感。2000年，意大利酿酒师Joško Gravner到访格鲁吉亚后即订购克韦夫利陶罐，至今他的酒庄已埋设了40余个，激励了全球众多酿酒师投身陶罐酿酒的探索。在宁夏银色高地，陶罐亦与橡木桶、不锈钢罐共存。银色高地车间主任陈伟发现，在使用陶罐发酵和陈酿的过程中，陶罐会保留葡萄的自然香气，也会带来不同于橡木桶的风味。

葡萄酒大师黛布拉·梅宝（Debra Meiburg MW）说：“起源于8000多年前、最早酿造葡萄酒的古老国家——格鲁吉亚的陶罐酿酒正在全球复兴。各种不同风格的精品陶罐酒正在全球各地出现，包括一些优雅高端的琥珀酒。这对于整个葡萄酒行业的风格演变和发展来说，非常激动人心。我迫不及待地想和大家一起在宁夏探讨这些优秀的陶罐酿酒案例。”

活动期间，嘉宾一行还将走访贺兰山东麓多家代表性酒庄——银色高地、加贝兰、西鸽、华昊、源点、夏木、海悦仁和、德沃等，并参访风土陈酿炻罐制造企业“神奇之鸟”。从格鲁吉亚克韦夫利到中国炻罐，这场器皿对话，正是中格酿酒文化交流的生动写照