Wine is produced from Mtsvane grapes harvested from certain areas where green harvesting was made in early August and productivity was artificially reduced twice, which in turn made it possible to improve the quality indicators of the berries remaining on the vine. At the end of September, the grapes are manually harvested and moved, then carefully separated from the ridges. Fermentation occurs in stainless steel tanks. Subsequently, the wine is kept in cisterns at low temperature, and after bottling, in bottles at controlled temperature and humidity. The wine is perfectly combined with unaged soft cheese, green salad, seafood and poultry and fish meat.