Our cellar was established by my grandfather Alexander Wolski, in 1984, when I was just 3 years old. Since then my grandfather and my father were making wines, and I was helping them from my childhood. They made wines for just family consumption, but were using natural methods of winemaking. They were organic growers and were making wines 100% naturally without any additives, or filtration. Currently, I continue this tradition and make the wines already commercially with the same methods that were proven to be healthy and successful by my ancestors. That means that I also have organic vineyards, and do not use any additives, even sulfites during winemaking. All our wines are made in Qvevri, with organically treated grapes, and made 100% naturally, without any additives, without clarification, without filtration, without added sulfites. Nothing added, Nothing removed, just 100% grape juice. We are looking to have high quality wines, and compromise quantity for that. We do not irrigate our vineyards, do not use any fertilizers, and perform green harvest as well. For that reason, we have 3-4 times less crop in our vineyards than usual growers. After harvest, before crushing grapes, we sort them to crush only the best berries and remove not only Materials other than Grapes (MoG), but inferior quality grapes as well, that also decrease our yields. And finally, after fermentation completes, we do not press pomace, and take only free run wine, the rest is going to distillation of our fine grape whiskey, that we call Chacha in Georgian. I value terroirs and have my vineyards in the best places to have good characteristics of each variety. I never blend my wines. I have 13 different varieties and each variety expresses its own varietal and terroir characteristics.