The beverage is crafted from grape chacha using the time-honored Georgian technique, hailing from Kakheti. Adhering to the classical approach, grape pomace is combined with wine and housed in a vessel throughout the winter season. Come springtime, it undergoes distillation. Historically, this process took place in a stone receptacle, transitioning to modern times where copper vessels are utilized. Following distillation, the chacha matures in oak barrels for a duration of 12 months, imparting a lustrous golden hue and a decadent aroma to the libation.