Red wine made according to the most ancient world traditions in the walls and vineyards of the restored monastery of the Bolnisi area.
Fully hand-picked grapes. Fermentation in qvevri clay vessels for 30 days in contact with the skins. After aging for 12 months in oak barrels.
The first aromas are light smoky notes, blackcurrant, blackberry and forest after the rain.
Very round tannins on the palate, but need aeration at least 30-60 minutes before serving.