Vineyard area of 5 hectares - yield from one hectare up to 4 tonnes. Harvest time early October - completely hand harvested.
Vinification takes place in a kvevri, which is buried in the ground. Contact with the mezze is 20-25 days. After the wine is skimmed off the mezze and transferred to another kvevri, where it stays for 1 month until the end of malolactic fermentation. The wine is then skimmed and transferred to a French oak barrel where it remains for 10 months.
Pronounced fig notes, followed by apricots, spices, vanilla and field herbs.
Well-balanced tannins, pleasant acidity, long aftertaste.
It is recommended that the wine be decanted 5-10 minutes before drinking.