Made from specially selected, absolutely healthy and optimal ripeness of Saperavi grapes grown in the Akhasheni micro zone of the Gurjaani region.
The wine is made according to the classical technology, in strict observance of the temperature regime of alcoholic fermentation (fermentation temperature + 25 º C).
When the wine reaches the optimal alcohol and residual sugar content, alcoholic fermentation is artificially stopped by sharp cooling of the boiling mass. Further, the wine is stored with residual sugar in stainless steel containers at a low temperature (-3 º C), which also increases the physical and chemical stability of the wine. Microbiological stability of wine is achieved by sterile filtration.