Color: Deep red color with dark purple hints.
Aromas: Nose is intense, offering aromas of fresh, ripe red fruits and minty flavours.
Palate: Mouth is soft and juicy, finishing on sweet spices and young tannins as a result of traditional skin maceration in Qvevri.
Saperavi grapes are hand-picked at the optimal level of their maturity (the second half of September). After soft destemming without crushing, the grapes are transferred to qvevri jugs for fermentation. The process lasts for about 3 weeks, followed by malolactic fermentation. Later, the kvevris are filled again, sealed, and the grapes are left there for about 3 months of maceration on skins. In late December/early January, the clarified wine is placed in stainless-steel tanks for a few months. Then it is bottled.
Grilled and smoked meat, different cheese. t: 16-18°C.