The Company was founded in 2021 by four partners with the purpose of producing high quality natural wine using old Georgian traditions of viticulture and wine-making. Vineyards At present company owns around 1,5 hectares of vineyards, located in Kakheti Region, in the historically well-known Bakurtsikhe for it’s viticulture micro zone’s best terroirs. These terroirs are located in Alazani river gorge, on the northern slopes of Gombori mountain ridge, 320-400 meters above sea level and have eastern exposition. The soil is carbonated and humus. Climate Bakurtsikhe village is situated on the edge of subtropical and subcontinental climate zones. The climate is temperate and damp, with mild winter and hot summer. Atmospheric precipitations mainly fall on May and early June and late October. Significant element of microclimate is the nighttime fresh breeze blowing from Gombori forestry mountains. Average number of sunny days per year are enough for grapes vegetation and ripening. Grape Production Currently company grows only autochthonic grape such as: Rkatsiteli. However, company’s business development plan envisages cultivation of other grape varieties such as Khikhvi, Goruli Mtsvane and Saperavi. Ages of current vineyards vary from 15 to 45 years. Density of stumps also varies from 3,600 to 4,800 stumps per 1 hectare. Vineyards are not irrigated. We use double Guyot method of vine training, which takes place in late February. We plough the soil and manure it every 4th year using limited organic fertilizers. We use biodynamic method of vineyard nursing. The yield is controlled and does not exceed 3 tons per hectare.Spraying is minimized, without any systemic chemicals. Almost 100% of vine-growing process is made by hand.Harvesting takes place when the sugar content reaches 23,5% (around September 10-20). We pick grapes selectively. Wine-Making process Currently company mainly produces amber, dry wine Rkatsiteli, 100%, Vineyard Chortauli. Full cycle of wine production process takes place in old style Georgian cellar using traditional Kakhetian method. Fermentation, maceration and maturation take place in clay Qvevri - amphorae of different sizes which are buried into the ground. Production process of Amber wine is following: We crush grapes and put the must into the Qvevri. Fermentation is going on during 21 days, maceration with grapes skins, stems and sediment continues for 3 months. After that, wine is maturing in Qvevri during 10 months, before bottling.