The natural juice obtained from Saperavi grapes is boiled at medium temperature for 3 hours, after which the juice is reduced. The mash is kept in a pot overnight, then put in a colander and finally placed in jars flat. Through this amazing liquid, delicious Kakhetian natural churchkheli and felamush are prepared.

Through this amazing liquid, delicious Kakhetian natural Churchkhela and Felamushi are prepared.