Крепкие Напитки

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

After the fermentation the pomace and the last fraction of the pressing wine is double steam distilled in traditional way. The resulting Chacha Rkatsiteli

After the fermentation the pomace and the last fraction of the pressing wine is double steam distilled in traditional way.

After the fermentation the pomace and the last fraction of the pressing wine is double steam distilled in traditional way and afterwards aged in oak barrels for around 6 months.

After the fermentation the pomace and the last fraction of the pressing wine is double steam distilled in traditional way. The resulting Chacha Saperavi