In 2006 I was able to purchase a small vineyard of Saperavi and old abandoned wine cellar in Anaga (Signagi district of Kakheti Region). Every year we try to enlarge our wine farm, made one of the best terroirs named “Tsarapi” and “Akhoebi” of Kardenakhi and Anaga. At this moment we are in charge of 6 hectares of land; 4 hectares are cultivated with black Saperavi wine and the rest with white wine, mainly Rkatsiteli. We grow small amount of Tavkveri and Khikhvi and Kakhuri Mtsvane (autochthonic Georgian varieties) as well, so we can enrich variety of our production and conduct some experiments.
From the beginning it was clear that my winery should based on natural-organic principles.
According to Georgian tradition our wine is made and aged in kvevri (ceramic vessel) with spontaneous fermentation technology. The wine stays in kvevri about two years. After that it is bottled unfiltered with a small dose of sulfur.
For me winemaking is creative process, like sculpturing or painting; both are based on the understanding of the nature of materials and not rejecting or oppressing original features of it.
In 2008 we manufactured our first production; it was small amount of 3200 bottles of Saperavi (red wine). From the harvest of 2011 we expect to get about 12 000 bottles.