Colour: deep dark red.
Aroma: Ripe late winter squash and blackcurrant dominate.
Mouth: flavours of juicy blackberry and ripe dogwood, hints of prunes, the finish is juicy and rounded, ripe tannins at the end.
The grapes are harvested by hand when they reach optimum ripeness. After de-stemming and crushing, the fermentation takes place in stainless steel tanks at a controlled temperature (23-28 °C) using selected yeast cultures. The techniques of délestage (pouring) and remontage (pumping) are used to better extract the colouring and aromatic substances from the grape skins. After 8-10 days of fermentation, the wine is clarified by pumping and undergoes malolactic fermentation. Maturation in stainless steel tanks follows. A small part of the wine is also aged in French oak barrels for about 3-4 months to give the wine a new dimension and complexity thanks to the oak.
Saperavi wine goes good with grilled and smoked meats, cheeses.
Temperature: 16-18° C.