Chkapa is a Georgian endemic grape.
The vineyards are treated only with means without chemical additives.
Hand-picked grapes in early October.
The first fermentation of the wine takes place in qvevri, which is buried underground. Fermentation on the pulp for 30 days, after which the wine is separated and poured into another qvevri above the ground, where the wine is infused on the lees with buttonage for two months.
Later, the wine is separated from the sediment again. Qvevri aging for 7 months.
Aromas of citruses, wild flowers, but after aeration, notes of spices and dried fruits appear.
The taste is very balanced. Soft tannins. Long aftertaste.