The wine is made by traditional Georgian method, fermented on partial skin in Qvevri from Kartli grape varieties – “Chinuri” and “Goruli Mtsvane”. Duration in Qvevri - 3 months

Aroma: Light amber aromas with strongly defined tones of green apple, ripe pear, quince, yellow wood and dried leaves

Palate: The wine is full-bodied, with pronounced fresh acidity, velvety tannins and a long-lasting aftertaste.