Handpicked Rkatsiteli, Mtsvane, Khikhvi and Kisi grapes were fermented on skins and seeds for six months using natural yeasts in Qvevri. After the primary fermentation the wine is pressed and transferred to the French oak barrels for further maturation. Aromas of ripen tropical fruit, mango, pineapple and magnolia. The palate is full, with favors of quince, followed by a long lingering finish.