Do Re Mi wines are all made in Qvevri, which are handmade, large buried clay vessels used to ferment and age the wine. Qvevri may range in size from 250 liters to 2500 liters. The lightly pressed juice is fermented with the skins, with wild yeast, and free from any additives. After fermentation is finished, the Qvevri are sealed and covered with soil until springtime. During the process, the solids in the wine slowly drop to the bottom of the Qvevri and the clear wine rises to the top. When temperatures drop in December and January, the live yeast dies; the wine is transferred to new Qvevri and left to age for more months. In the springtime, the wine is drunk during big celebrations called a supra, while leftover is bottled. A supra is a traditional – and often extravagant – Georgian meal that is largely considered to be the center of Georgian social life.