Made from Ribolla grapes which have been cultivated in this area for more than a thousand years.
While fermenting in Georgian amphorae buried underground, it underwent a long maceration with
wild yeasts and no temperature control. After the drawing off and pressing phases the wine was poured back into amphorae for at least five more months before it started ageing in large oak barrels, where it was left for six years. Wine is bottled without fining or filtration