Selected block, Rkatsiteli S04, of Kondoli vineyards has been green harvested during the first days of véraison (August) in order to artificially reduce the grape yield down to 4-5 tons per hectare and thus, increase the overall quality and concentration of remaining fruit. At the end of September, the grapes were hand-harvested in small boxes, hand sorted in our winery, gently de-stemmed and lightly crushed into historical Georgian clay wine vessels ‘Kvevri’ (Totally 10 Kvevris have been used) buried in the winery’s earthen floor. The fermentation was performed by natural yeast, found on grape skins. During the whole process of fermentation cap management has been performed only by hand punching, thus, overall mechanical impact on grape skins has been minimized and ensured soft extraction and integration of skin aromas. After the long 20-25 days maceration, the resulting golden coloured wine was decanted and transferred gently into traditional small oak barriques for 10 months’ further maturation. Light filtration complemented by bottling and 6-month bottle ageing in our cellar before the release.