Saperavi grapes are harvested by hand in the Mukuzani microzone of the Kakheti region.
The wine is fermented in a Qvevri clay vessel according to the Kakhetian technology, followed by aging in oak barrels.
The wine has a dark garnet color and a light oak aftertaste, characterized by aromas of black cherries and blackberries, full-bodied, full of fruit tones, with strong tannins.