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.
This year was characterized by frequent rainfall in spring, which continued throughout the summer and autumn. This year's harvesting time was rainy and ended on Friday, 2 November.
Service temperature 12-18°C