The grapes of the Caucasian indigenous variety Saperavi are harvested manually from specially selected best vineyard blocks with the yield restricted to 6 tons per Ha. The fully ripened and undamaged grapes are carefully taken to the winery. Pigage technique applied for must fermentation. Malo-lactic fermentation on the must. The wine matures for 12 months in French oak barriques, and then for at least 6 months in bottles.
Colour – dark-ruby. Flavour – cheese, dairy and chocolate shades with nuances of cherry stones, prunes, mulberry and wild violet. Taste – extractive and vigorous, with a pleasant grip, vanilla and berrylike notes and a chocolate finish.
To be served at 16–18 °С.
A perfect match to grilled meat, game and soft cheeses.