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.

2010
Due to frequent rainfall in the summer and autumn utmost carewas required in dealing with the vineyards and grapes. A reasonable
share of grapes developed noble rot.
Last day of harvesting: Friday, 15 November, when we picked a batch of selected Ribolla grapes with noble rot.

Service temperature 12-18°C