The wine is crafted using the traditional method, sourced from the Saferavi grape variety cultivated in Veliskikhe, within the Kakheti region. Following the pressing of the remaining grapes, fermentation takes place in stainless steel tanks. Following the refinement process involving the chacha exchange, the wine is aged for three months in stainless cisterns employing micro-oxygenation. This wine presents a deep amber hue and is distinguished by its bouquet of ripe black fruits and dried fruits, accompanied by velvety tannins.