The vineyards are located on 10 hectares at an altitude of 700 metres above sea level. Harvest is in mid-October, harvested by hand. Vineyards are cultivated without chemicals, not irrigated. The age of the vineyard is 10-12 years.
The grape proportions are Danaharauli 40%, Tavkveri 40%, Budeshuri Saperavi 20%.
Fermentation in a kvevri on the mezze for 40 days. After that, the pulp is removed and transferred to another kvevri, where the wine is aged on the lees for 30 days. After 30 days it is taken off the lees two or three times until March. The wine stays in the kvevri from collection to bottling for 12 months.
Full-bodied flavour, velvety tannins, long aftertaste with a rounded aftertaste. Aromas of blueberries, blackberries and pomegranate. After aeration, notes of smoke and spices appear.