A blend of three indigenous Imeretian varieties Krakhuna, Tsitska, and Tsolikouri made by the young woman winemaker Baia Abuladze.

This is the most full bodied and darkest of Baia's three white wines thanks to the Krakhuna variety.

All three varieties are high acid varieties and have often traditionally been used for sparkling wine given their acidity and minerality. All the fruit is estate grown in the vineyards in the village of Obcha, hand picked and hand sorted.

After destemming the wine is pressed and put into qvevri with partial skins and fermentation starts spontaneously. It is then racked into stainless steel after 3 months