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

Both of the carieties are high-acid, lower-sugar grapes, adapted to the humid western Georgian climate.

All the fruit is estate-grown in the village of Obcha, hand-picked, and hand-sorted. After destemming, the wine is pressed and put into qvevri with partial skin contact for spontaneous fermentation. It is then racked into stainless steel after 3 months.