The Saperavi grapes are harvested from 30-year-old vines in the Mukuzani micro-zone. Fermentation takes place in qvevri using natural yeasts, with the wine remaining in contact with the skins and 50% of the stems. It is aged in French oak barrels for a minimum of nine months. This is a full-bodied wine with a dark ruby color, featuring aromas of ripe strawberry, mixed berries, and vanilla.