Made from Ribolla grapes.
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.

2011
A year with little rain. Low levels of precipitation made it easier to work in the vineyard and resulted
in healthy grapes without noble rot. Last day of harvesting: Friday, 11 November. However, a selected
batch of grapes with noble rot was harvested on Wednesday, 23 November.

Service temperature 12-18°C