Wine is produced from Saperavi 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 first aged in cisterns, and then transferred to oak barrels for further ripening for 12 months. The wine is served to Georgian cuisine, pork and beef, aged cheese and baked duck.