Wine is made from «Kisi» variety grapes cropped in Tibaani zonule of Kakheti region. It is fermented and aged by the traditional Kakhetian technology in kvevri (earthenware vessel). It is notable for amber-golden colouring with dried apricot and peach tones. During tasting it felt soft and long aftertaste. Wine is bottled without any processing and filtration.
Recommended to take with roasted meat and seafood at 12-14 degree. Keep in a dry place at 5-20 degree.