Made in a kvevri according to the ancient Georgian traditional method, this wine spent 6 months ageing on skin, with wild yeasts and free from any additives. It is made from Rkatsitli and MtsvaneKakhuri (70% Rkatsiteli, 30% Mtsvane Kakhuri), the historic Kakhetian varieties grown in Ozhio, Akhmeta, Kakheti. The two varieties, Rkatsiteli and Mtsvane Kakhuri are a traditional pair, and the wine made from them is of amber color, with aromas of herbs and Georgian spices. It is a straightforward wine with strong tannins and a memorable finish. Suggested cuisine: North African and Asian cuisine rich in spices, hard cheeses, Coq au vin, vegetables fried in spices. Serve chilled at 12-14°.