Upon reaching optimal sugar concentration, grapes are picked manually. Transportation is arranged in boxes. Grapes secondary sorting is carried out at the territory of the cellar, excluding processing of the damaged grapes. Grapes are processed no later than in three hours after picking.
After removal of the grape stem, dreg goes to vinificator, in which boiling process and simultaneously and maceration (enrichment of the grapes boiling juice with available polyphenols) is carried out. Boiling is carried out with the yeast clean culture. Boiling temperature is regulated (22-250 С).
6-7 days after maceration, wine is removed from Chacha and goes to other cistern, in which apple lactic acid is boiled (for reducing of titration acidity).