The Saperavi grapes for this wine were grown in a family vineyard in the famous Kakheti region of Georgia. The vines are organically grown at an altitude of 1300-1650 feet (400-500 metres) next to a forest on a hilly slope with fertile rich black earth soil.
After hand harvesting in September, the grapes are pressed and pressed into kvevri - clay vessels using time-honoured traditional Kakhetian techniques. The fermentation process takes 1-2 weeks, after which the wine is aged in the kvevri on the skins for a month, resulting in a rich dark red characteristic saperavi wine with full tannin flavour and structure. Fermentation of the kvevri on skins and stems for 6 months, then in stainless steel for 24 months.
Quévry fermentation gives the wine a deep and full tannin flavour and structure.
A pure expression of Saperavi with flavours of blackberry, cherry, mocha and spices. Juicy tannins and well-balanced acidity give flavours of ripe fruit. Pomegranate colour. Dense body with a pleasant lingering aftertaste.