Grapes are hand-picked at the optimum of their maturity at the end of September and beginning of October. Softly de-stemmed grapes are fermented on skins at controlled temperature (max: 22°C) in stainless steel tanks. After the completion of fermentation the whole must is double steam distilled. The resulting Grape Chacha is stored in stainless steel tanks before bottling.
 
Grape: Rkatsiteli 80%, Mtsvane 20%
Origin: Kakheti Viticulture Region
Grape Yield: 8 ton/ha
Alc.: 42%