Peculiarities of vinification. This wine is crafted from the autochthonous Caucasian grape variety, Saperavi, harvested from the specially selected best vineyard block with the yield restricted to 6 tons per hectare. The grapes were picked by hand when their ‘technological ripeness’ coincided with the ‘polyphenolic maturity.’ Fermentation in pigeage tanks. Malolactic fermentation on skins. Maturation in French oak barriques for 1 year, with subsequent bottle maturation for at least 6 months.
Sensory characteristics. Colour: dark-ruby. Caseous-dairy and chocolate notes in the flavour play with the nuances of cherry stone, prunes, mulberry and wild violet. Taste: velvety, extractive and weighty, with a pleasant grip, vanilla and berrylike notes, and a chocolate finish.
To be served at 16–18° C.
Food pairing: game, grilled meat and soft cheeses.
Important! In Georgian, Saperavi means ‘painter’, ‘dye’, ‘colour giver’, because the berries of this grape variety contain a great number of anthocyans (a colouring matter), so do not wonder if your mouth and the glass will become coloured after you have tasted this wine.