Crafted from Khikhvi grapes grown in the Janaani microzone of Kakheti, this wine is fermented in qvevri using the traditional Georgian method, with six months of skin contact that gives it its distinctive amber color. The aroma reveals notes of pine nut jam, dried apricot, and white pepper. The palate is harmonious with medium acidity, round tannins, and a balanced, lingering finish. Best served at 12–14°C. It pairs well with oysters, steak, grilled vegetables, and blue cheese.