Harvested grapes for processing are delivered in a special room "Marani"(winery). The grapes are crushed by foot, it is the most gentle method for producing mash, because the bones are not damaged, so when it being crushed it stays attached and gives the wine a strong bitterness. he resulting mass is transported into a large ceramic jug - Kvevri, aka clay pots. The pots are buried in the ground and only the opening is at floor level. Dipping into the ground, Kvevri allows to achieve a relatively constant temperature (about 14 C) during fermentation of wort, as well as during storage. Fermentation is performed on pulp until it is finished, usually, it takes 7-8 days. The grape juice fermented on pulp gives the wine a pleasant astringency, which is characteristic for Georgian wines. Wine material wanders there 3 or 4 months with the skin, seeds and twigs.