Classic

Grapes gathering carries out in period of optimal ripeness at the end of September or beginning of October by hand, sorts out thoroughly, presses gently and moves in traditional clay vessel Kvevri for fermentation. The fermentation carries out with control of temperature approximately 18-20 C°. After that wine is took out from pulp, the pulp is distilled in traditional boiler for getting of Chacha. The ready chacha is mixed and kept during one year in stainless steel tanks.