The vineyards are located on a slope of 780 metres above sea level. Vineyards are cultivated without chemicals, without irrigation (Bordeaux mix). The vineyards are 25 years old. 4-5 tonnes of grapes are harvested per hectare.
Fermentation in a kvevri with pulp (without ridges) for 15 days after the juice is separated from the pulp and transferred to another kvevri where the fermentation process continues until the end. Natural filtration, sediment is removed 3 times before March. In total, the wine stays in the kvevri from harvest to bottling for 12 months.
The flavour is intense, tannins are pleasant, velvety, the aftertaste is long. Aromas of peach, nutmeg, wild flowers, later changing to spice flavours.