Harmony with nature is at the heart of this small family winery. No pesticides, herbicides, chemical fertilizers, or chemical spraying materials are used in vineyards. All operations including pruning and harvesting are done manually. For fermentation and maceration, Georgian clay vessels — qvevris, which are buried underground, are used. Only healthy grapes are crushed for fermentation with wild yeast. The wine is left in a hermetically closed qvevris for maceration for 2 to 8 months. Because of the shape of the qvevri the wine is filtered naturally and there is no need for any artificial filtration. After bottling, the wine is stored in a special cellar with controlled temperature and humidity.

Today the winery produces 17,000 bottles of wine from 4 types of grapes growing on 3.7 hectares of land, as well as 4 varieties purchased from local villagers. Vellino wines are presented in bars and shops in the Netherlands, Austria, Germany, Czech Republic, Japan, USA, Belgium, Denmark, and Canada.