Georgian natural wine. Traditional winemaking technology was used during the vilification. Grapes – Rkatsiteli 35%, Kisi 35%, Kakhuri Mtsvane 15% and Khikhvi 15%, – were crushed together and co-fermented in Qvevris and stayed on skins for 7 months. Grapes are grown in Kakheti, on the right bank of river Alazani, village Vachnadziani, Shaloant Akhoebi – specific terroir, located at 450 meters above the sea level in a dry, hot climate, on rocky/silty soil. The wine is unfiltered.