Vineyards:Vineyards planted in 70 and 80s in the famous Alazani Valley – one of the oldest wine regions. The vines are treated only manually. Crop size is controlled.
Soils: Sandy at 450 – 520 AMSL
Yield: max 8 tons /ha, equivalent to 45 to 50 HL/ha.
Method of Harvest: Hand picking to ensure grape highest quality.
Vinification: The quality of the grapes is checked throughout the growing season. Only the best selected vineyard plots are destined to the production. The grape maturity is strictly followed and the date of harvest is nominated once the grapes respond to the final wine requirements. Grapes crushed & de-stemmed and transferred for wild vinification. Body extraction is done using major techniques for red wine production at the temperature 20 – 22°C. The fermentation is stopped with natural residual sweetness at the desirable level to retain the softness and the balance of the future finished wine. Wine is kept under strict temperature control at + 4 to 6°C. Once the final taste profile is established, it is fine-tuned and prepared for bottling. Bottling is conducted under the highest standards. Wine is released as soon as it rests after the bottling.