The wine is made from Rkatsiteli grapes using the Kvevri tiered system. Natural fermentation with indigenous yeasts and minimal intervention in the process. The wine has been travelling on the kvevri terraces for 10 months.
The grapes are not pressed; they go through a machine that separates the grapes from the stems. It presses the grapes a little. Later, the winemaker decides how many stems to add to the kvevri, after the grapes and juice are already in the kvevri. The wine contains no chemical additives. Fermentation took place with natural yeasts, with no artificial intervention in the process. Skin contact in this particular case was 3 months.
Harvested in September. Total bottles produced: 1260 pcs.
An unfiltered orange wine.
Colour: amber, rich dark, with golden notes.
Flavour: Fruity aromas, apple and melon predominate.
Taste: moderate acidity balanced by tannins, long aftertaste with notes of flowers and fruits.