Made from Saperavi grapes grown in the Mukuzani microzone. Gurjaani region of Eastern Georgia, Kakheti, on the right bank of the Alazani River.
The wine is made according to the classical technology, in strict observance of the temperature regime of alcoholic fermentation (fermentation temperature + 26 º C)
After completion of alcoholic fermentation, the wine is stored in a metal container for 3 months, then in an oak barrel until August. In the process of aging in barrels. the characteristics of the wine are refined. As a result of strictly controlled micro-oxygenation, the wine acquires an optimal combination of taste characteristics of Saperavi grown in the Mukuzani microzone, with aroma and taste characteristics transferred from oak to wine.