Tasting notes

Colour: deep red with shades of dark purple.
Aroma: Intense, offering aromas of fresh ripe fruit and minty notes.
Taste: smooth and juicy, the finish is sweet and spicy with young tannins from the traditional maceration on the skins in kvevri jugs.

Wine production

The Saperavi grapes are harvested by hand after reaching optimum ripeness (second half of September). After careful de-stemming, the grapes are placed without crushing into the vats for fermentation. This process takes about 3 weeks, followed by malolactic fermentation. Then the vats are filled with grapes again, sealed and the grapes remain in them for about 3 months of maceration on the skins. In late December or early January, the purified wine is placed in stainless steel tanks for several months. It is then bottled.

Food

Grilled and smoked meats, cheeses.