In August, a green crop was harvested from each vineyard to reduce yields and obtain higher quality grapes. In September, the grapes were harvested by hand, packed into 10kg crates and delivered to the winery.
Upon arrival, the grapes were placed on the sorting table and again underwent selection. Each grape variety selected in a certain proportion was removed.
Fermentation was carried out partly on chacha, in a kvevri at a temperature of 13°-15°C. The aim was to preserve the compounds that influence the aroma and flavour of the wine.
Flavour: expressive aroma of stone fruits, namely apricot.
Colour: Dark straw
Tasting characteristics: balanced, full-bodied, with pleasant acidity and memorable flavour.