In selected blocks of the Kondoli Vineyard in Kakheti grapes are harvested greenin early august at the bottom of the vines. This leads to the improvement of thequality and concentration of the remaining fruits. At the end of September, the ripe Saperavi grapes are hand-picked in small boxes and sorted by hand at the winery. The 20-day fermentation takes place in open 225 liter oak barrels. Then the wine is bottled in closed oak barrels for 12 months. The botteling takes place after a corse filtration.