Half the grapes are fermented in buried amphora (qveri) with the skins for 2-months, the other half ferments in concrete. Then all the juice goes in to concrete tank for natural clarification and mingling before bottling. Aged in the bottle for 4-6 months before release. There’s just enough structure from the skin contact to keep the mouthfeel voluptuous and gorgeous without being funky. Bursting with ripe lemon curd, white floral notes and a slight herbal note – there is a lovely wet rock minerality.