The wine is crafted using the traditional method, utilizing the Saferavi grape variety sourced from Veliskikhe in the Kakheti region. Following the pressing and fermentation of the remaining grapes in stainless tanks, the wine undergoes a process of transferring the chacha. It is then transferred to stainless cisterns for a three-month period of micro-oxygenation. This wine exhibits a dark amber hue and is distinguished by its aromas of ripe black fruits and dried fruits, accompanied by velvety tannins. Recommended storage conditions range from 5 to 20°C.