This wine is made in a Kvevri from the endemic Imeretian grape variety Tsolikouri. grown in the village of obcha, Bagdadi. Wine spent 1 month ageing on 5-10% of skin, with wild yeasts and free from any additives. 

Suggested cuisine: Salads, pea soup, boiled fish, seafood, French soft cheeses, asparagus and etc. Serve chilled at 12-14°.