South Coast Kagor is fine, deep colored wine, produced since 1933 under the name Ayu-Dag Cahors, and since 1945 - under its present name. The wine is made from Saperavi grape variety, growing in the coastal mountainous area of the South. Before harvesting the ancient Georgian wine reaches 24 % sugar content in this part of land. The wine is made by heating and infusion of crushed grape before fermentation. The young wine is matured in oak casks in cellars.

  The resultant wine has 18 % sugar, alcohol - 16 %. Due to the special winemaking technique the wine displays a very intense, deep-pomegranate colour. The bouquet is compound, fine, with cream and black currant tinges. When ageing the bouquet displays hints of coffe, chocolate. The wine contains many tanning and colouring agents, very extractive, with soft astringency, and at the same time very elegant and noble. Even at the age of 70 it shows its great tasting note. The best words of any language cannot depict this miracle of winemaking.

   Internationally South Coast Kagor was awarded three gold and two silver medals. High tasting notes make the wine a dessert itself that matches coffee, chocolate and sweets. Kagor is widely used for medical treatment. In combination with honey and aloes it is a tonic. As a tannin, rich in vitamins, especially in PP, and such rare and important microelements as rubidium the wine is used to remove radio nucleons from the human organism.

   The Christian Church uses this wine for communion, so it is also known as church wine.