The Aladasturi rosé comes from the same vineyard. The grapes in this case are whole-cluster straight-pressed into 300-litre stainless tanks where they remain for nine months on lees. 20 ppm of sulphites are added in the spring.

Aidan makes wines under two wine labels: the first is Igavi Wines which is a grower project exploring old and unique single vineyards from both Imereti and Lechkhumi. The second is Katsia da Guneba which is produced from the old vineyard on site in Zeindari, farmed by Vintners & Vagabonds. All of the wines are produced from organically grown fruit and are naturally fermented. The white wines are all raised in old Georgian coopered acacia barrels and the rosé and red wines are all raised in kvevri. None of the wines are filtered or fined and they are all produced without the use of any additives including sulphites.

Aidan Raftery began making wine in 2013 with a label called Vin du Patron, produced in the garage of his home in Melbourne, Australia. He had just opened Persillade, the first solely natural wine bar in Melbourne, and the wine label was an extension of the offering. This project continued until 2017 when he sold his restaurant and moved into wine importing. He first visited Georgia in that year too and fell completely in love with the country, its people, culture, and of course, the wines, so much so that he decided to move there in 2019, purchasing a house and vineyard in Western Georgia in a small village called Zeindari.