The vineyards are 700 metres above sea level, with all three varieties on the same slope. The total area is 3 hectares. Vineyard age 28 years, yield per hectare 3 tonnes. Vineyards are treated without chemicals, only biological means.
Harvest time is mid-October, hand-picked.
The wine is balanced, does not have high alcohol. The aroma changes after aeration. At the beginning, yeast sediments - wild yeast found on the grape skins - which preserves the aromas, are vividly felt. After aeration, the aroma changes - peach, figs, spices
Very balanced on the palate, long aftertaste.
Fermentation in a kvevri for 15 days on the pulp. Afterwards the juice is skimmed off and transferred to another kvevri, where every 4 days for 3 weeks the juice is mixed with the lees. The lees are then skimmed off and the wine is aged for 8 months in the kvevri.