The wine cellar was established in 2017, on the site of an old wine cellar, there was an 80-year-old vineyard, which was renovated, in the same space, there is a yard and a residential house. The Cellar and I both have the name of my Grandfather - "Levan". We mainly buy bio-certified grapes in the Kakheti region, from which we make natural wines. The first Qvevri wine was made in 2018 and bottled in 2019. The cellar has 18-ton Qvevris. While operating at full capacity, it is possible to produce 10,000 bottles of Qvevri wine annually. We produce wine using the traditional Kakhetian method of winemaking: macerating with skins and stalks for 6 months in Qvevri and then aging 5 months without skins and stalks. This way, prolonged maceration, and natural filtration happen. Wines are a live and natural, without any yeasts and additives. Wines are aged in Qvevri, at the natural temperature of 14° and after bottling, in the wine cellar 16°. We produce 4 types of wine. Red dry - Saperavi ; Amber (white) dry - Rkatsiteli, Kakhetian Green, and Kisi. The name of the wine and cellar is “Levani's Marani Akhmeta”.