Selected block of MTSVANE grapes of Kondoli vineyards has been green harvested in July-August, just before the 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, 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 soft extraction and integration of skin aromas has been ensured. After the long 6 month maceration in Qvevri, the resulting golden colored wine was decanted and transferred gently into traditional new oak barriques for 10 months further maturation. Coarse filtration was complemented by bottling and bottle aging in our cellar before the release.