Ten-generation winemaker Gogi Dikishivili produces this natural wine on its family vineyards in the foothills of the Caucasus mountains in Georgia. They work with some of the few remaining old vineyards in Georgia (most were ripped up under Soviet rule) and only indigenous Georgian grape varieties. They use wild yeasts and minimal sulphur. The long, slow fermentation happens in large clay jars called Qvevri, which are buried underground. These are then capped with stone and sealed with clay, and the wine is left to age until the following spring.