Tasting commission, the wine material received was subject to an organoleptic evaluation. As a result, it was decided to lay the wine material in oak barrels from the limousine oak for maturation. Extract in oak barrels of Napareuli was carried out for 1 year. Tasting of Napareuli was carried out regularly with an interval of 2 months. After the aging period in oak barrels, the aging of Napareuli was continued in horizontal enamel tanks for 6 months.

The tasters Otto Courle, Gerge Binder, Renato Loss - were unanimous in the evaluation of the 2004 Mukuzani harvest and Napareuli in 2003 and were described as a wine that had the right ferment, harmonious, with aging in the bar tones and great potential.
During the bottling of Napareuli Kartuli Vazi Great Collection 2003 in a cold sterile way a specially selected for bottle aging stopper - FLORI - manufactured by AMORIM, designed for long-term storage of wine in a bottle. After capping the wine with a cork, the bottle neck of the bay with natural beeswax to prevent the danger of penetration of the "noble" mold, which is present practically in all in specially equipped cellars - enotecas. The temperature fluctuations in the cellar in winter and summer are not significant and not higher than 12-14 ° C, which contributes to the preservation of the quality of aged wines. Bottles of wine are placed on the shelves in a horizontal position.

Because of the aging of Napareuli wine 2003 in a bottle, a complex aroma and taste developed in the wine. In the process of aging in Napareuli Kartuli Vazi Great Collection 2003, the wine acquired a vanilla-chocolate flavor, with the tones of aging. In taste - full, harmonious, velvety, with a long aftertaste.

Wine Napareuli Kartuli Vazi Great Collection 2003 is recommended to decant. The use of the decanter allows not only the aeration of wine to reveal the delicate aromas of aged wine, but also prevents the possible deposit of tartar from falling into the glass of a lover of aged wines.