Saperavi grapes are hand-picked in boxes at the optimum of their maturity in the first decade of September. After soft de-stemming without crushing, grapes are transferred to Qvevri for fermentation. The process lasts for about 2 weeks, followed by the malolactic fermentation. Later the Qvevris are refilled, sealed and left for 6-month long skin maceration. In Spring clarified part of the wine we filter lightly and bottling. Part of the wine is transferred in stainless steel tanks for few months, followed by bottling. Color: Deep red color with dark purple hints. Aromas: Nose is intense, offering aromas of fresh, ripe red fruits and minty flavours. Palate: Mouth is soft and juicy, finishing on sweet tones and young tannins as a result of traditional skin maceration in Qvevri. Alc. 13.5%; Varietal composition: Saperavi 100%. Grape yield: 5-6 ton/hectare.