011: Cider in a Kvervi at Castle Hill Cider | Virginia

011: Cider in a Kvervi at Castle Hill Cider | Virginia

Author: Ria Windcaller: Award-winning Cidermaker, Podcaster | Craft Beer Columnist December 30, 2015 Duration: 35:42

Wooden barrels are so 2014. What is old is new again as Castle Hill Cider has brought to the states an ancient fermenting vessel that was used for over 7000 years. Qvevri or Kvevri, as it is called on this Virginia estate, is best known to winemakers in the Georgia Republic.

Traditional Methods for Fermentation from the Georgia Republic

Where is the Georgia Republic? It is in Europe and lies to the south of Russia and to the north of Turkey.The Georgia Republic has a sprawling cave monastery from the 12th century called Vardzia and a wine growing region of Kakheti. Find out more about Georgia's Qvevri traditional winemaking.

Cider Chat Ep: 011 Castel Hill Kveri
The Castle Hill Cider Kvervi upon arrived!

In this Cider Chat with Cellar Master Geoff Robinson

  • Castle Hill Cider imported 9 kvevris from the Georgia Republic
  • Only one broke in transit
  • A Kvevri ranges in size from 250 gallons to 60 and 75 gallons
  • These clay pots are buried in the ground with only the opening accessible via a small chimney.
  • A Honey glaze is often used inside the pot
Cider Chat Ep: 011 Castle Hill Cider Makers Geoff and Stuart 300x200
Castle Hill Cider Makers Geoff and Stuart Madany
Cider Chat Ep: 011 Kvervi placement at Castle Hill
Placing the Castle Hill Cider Kvervi
Cider Chat Ep: 011 Kvervi burial at Castel Hill
Kvervi ready to be buried

 

Contact Info for Castle Hill

Mentions in this Cider Chat

Castle Hill Update:

Both Geoff and Stuart have moved on from the cidery and as of 2025 the Kvevris at this site are not being used currently to make cider. 


There’s a whole world in a glass of cider, and Cider Chat is your invitation to explore it. Hosted by award-winning cidermaker and writer Ria Windcaller, this podcast travels far beyond the bottle to meet the people who make the global cider culture so vibrant. Each conversation is a journey-you might find yourself in a heritage orchard learning the history of forgotten apple varieties, in a bustling taproom with an importer explaining regional traditions, or in a kitchen with a chef pairing cider with unexpected foods. The discussions get into the delightful nuances, too, whether that’s the semantics of what we even call this drink or how the concept of terroir translates from soil to sip. It’s not just about production; it’s about the community, the travel, and the stories that fermentation unlocks. This is for anyone curious about the craft, history, and sheer enjoyment of fermented apple juice in all its forms. So, pour a glass and settle in for a series that feels like a wide-ranging, informative, and genuinely good-humored chat with friends who happen to be obsessed with cider. You’ll come away with a deeper appreciation for every effervescent, tart, or sweet sip, hearing directly from the growers, makers, and enthusiasts who are shaping this drink’s exciting present and future.
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