The grapes are loaded into the pressing machine and the juice flows into an underground qvevri for fermentation. Next year visitors may get to taste this one.
Ultimately, we have a Georgian feast (supra) with loads of food and wine. It is a tradition for a toastmaster (tamada) to lead the feast. I’ve lost count of toasts since the first one at the vineyard barbecue. And apparently, he’s also a dancer. He shows us some traditional Georgian moves. Winemaking and dancing go along.
Eventually, we have to get back to Tbilisi. How the night ends is another story. What I gather is the passion for winemaking and they know how to party. გაუმარჯოს! (Gaumarjos!—Victory!)