Grapes taken from the harvest of 16 from the Kvevris.

The grapes of the 16 harvest have overwintered in the Kvevri and have now been brought back to daylight. They were in the ground for a whole 9 months, along with the grape juice, seeds and fruit skins. Now the aging continues: in the acacia wood barrel specially made for the amphora, the wine continues to be nurtured until it is ready for bottling.