This wine undergoes a six-month fermentation and aging process in qvevri, with continuous skin contact throughout. Only a small quantity of sulfites is introduced after the completion of malolactic fermentation, resulting in minimal final levels. It exhibits a highly aromatic profile characterized by dried peach, pine, and dried flower notes, while the palate reveals flavors reminiscent of black tea and pear. The wine is full-bodied with a firm tannic structure.