Produced in Eastern Georgia, in the Kvareli region, in the Duruji river basin, using specially selected absolutely healthy and optimally ripe Saperavi grapes.
The wine is made according to the classical technology, in strict observance of the temperature regime of alcoholic fermentation (fermentation temperature + 25 º C). After fermentation of alcoholic and
malic acid, the wine is kept for severa! months in stainless steel containers, and then in oak barrels.
The wine is filtered in an economical mode, which ensures maximum preservation of the organoleptic characteristics of the wine.