The vineyards are located at an altitude of 700 meters above sea level, all three varieties are on the same slope. The total area of 3 hectares. The age of the vineyard is 28 years, the yield per hectare is 3 tons. Vineyards are processed without chemicals, only biological means.
Harvest time – mid-October, manual collection.
The wine is balanced, does not have high alcohol content. The aroma changes after aeration. At the beginning, yeast sediments are clearly felt – wild yeast that is on the skins of grapes – which preserves the aromas. After aeration, the aroma changes – peach, fig, spices
Very balanced on the palate, long aftertaste.
Fermentation in qvevri for 15 days on the pulp. After that, the juice is removed and poured into another qvevri, where every 4 days for 3 weeks the juice is mixed with the sediment. After the sediment is removed and the wine is aged for 8 months in Qvevri.