Saperavi Orgo Qvevri Red dry
ქვევრის
| Appellation | PDO Tsinandali, Village Kondoli and Kurdgelauri |
| Varietal composition | 100% Saperavi |
| Elevation above sea level | 450–550 m |
| Soil | Upper part: Alluvial, mix of clay, silt, and sand with a calcareous subsoil |
| Year of Planting | 1970 |
| Density per hectare | 3000 plants/hectare |
| Training system | Double Guyot |
| Production per vine | 1.5–2 kg |
| Harvest | From mid of September to mid of October |
| Maceration | 20–30 days on skins in Qvevri |