From the neatly arranged vineyards that mark the extraordinary karst landscape, the grapes are harvested over two days, September 18th and 19th. By hand, with the joyful care that distinguishes every harvest, the bunches are placed in crates, then destemmed, crushed, and placed in spacious Georgian amphorae, which jealously protect the fermentation with the twelve-month skin contact. It is this creative rest that will generate the gifts to be bottled.