2015. The monastery was founded 1500 years ago and carries a special ancient tradition in winemaking and viticulture. The vineyards are located in the micro-zone of "Tibaani", which gives their grapes a special taste and aroma. The whole process, from the care of the vineyards to the distillation of the chacha, is carried out by the monks, using only bio-means. Chacha is made by traditional technology, by double distillation of Rkatsiteli grapes in a copper pot. A total of 750 bottles were produced. Vol. 500 ml. Alc. 50%.