In the 1870s-80s, there were 50 thousand hectares planted with Madrasa vines, but the total cultivated area has decreased significantly over the past century. In the early 20th century, much of the population of Shamakhi was engaged in viticulture, and Madrasa was the regional center of winemaking. However, in 1985, as a result of the anti-alcohol campaign, more than 130 thousand hectares of vines were uprooted in Azerbaijan. Slow Food wants to support who have returned to this cultivation, or never left, working alongside the wine-makers to operate a reposition of the Madrasa wine in the market. Indeed, currently, small-scale producers are forced to sell the grapes to big industrial companies, which poorly pay the raw material. To achieve the objective, producers have decided to promote sustainable techniques both in cultivation and winemaking, in order to meet the needs of a modern consumer, while protecting the environment. Therefore, the use of synthetic chemicals in the field is not allowed, and no industrial yeasts are used in the fermentation.