Selected block, RKATSITELI S04, of Kondoli vineyards has been green harvested during the first days of véraison (August) in order to artificially reduce the grape yield down to 4-5 tons per hectare and thus, increase the overall quality and concentration of remaining fruit. At the end of September the grapes were hand harvested in small boxes, hand sorted in our winery, gently de-stemmed and lightly crushed into historical Georgian clay wine vessels Qvevri (Totally 10 Qvevries have been used) buried in the winery’s earthen floor. The fermentation was performed by natural yeast, found on grape skins. During the whole process of fermentation cap management has been performed only by hand punching, thus, overall mechanical impact on grape skins has been minimized and ensured soft extraction and integration of skin aromas. After the long, around 6 months of maceration in Qvevri, the resulting golden colored wine was decanted and transferred gently into traditional new oak barriques for 10 months further maturation. Light filtration was complemented by bottling and 6 month bottle aging in our cellar before the release.