Made from Saperavi, a highly pigmented black Georgian grape variety which is fermented and aged in a Qvevri. The grapes are crushed and put into the qvevri alongside their skins, pips and stalks (known in Georgia as the chacha which can be made into a spirit later), the wine ferments using the indigenous yeasts present on the skins and then stays in the qvevri for around six months at which point the chacha is removed and the wine is returned to the qvevri for further ageing. The result is a wine with a deep ruby colour with a pronounced black fruit character and balanced tannins. As each qvevri goes through a wild yeast fermentation, the qvevri`s are bottled individually with the number of the qvevri appearing on the label.