Saperavi

Location: Village Tsinandali, Kakheti Region, Georgia

Grape/Blend: Saperavi 100%

Category:red

Sustainable: Sustainable viticulture practices

Vegan: Yes

Tasting Notes

Glowing ruby red nuances. Cassis, blueberries, peach skin, resin, humus, pine needles, rhubarb, cinchona, eucalyptus, macerated medicinal herbs, tobacco, and mineral puffs reminiscent of iodine tincture. A generous and crunchy sip, agile yet broad-shouldered, with pleasantly extracted tannins, punctual freshness, and balsamic savoriness. Elegant and persistent.

Food Recommendations

Beef steak, pork barbeque, roasted poultry, aged cheeses, and dishes with dried red fruit.

Climate & Terroir

Climate

Characterized by moderate humidity, hot summer and moderately cold winters. The average annual sum of precipitation is 845 mm, 644 mm in the vegetation period. Draught is an issue sometimes.

Terroir

Teliani. Soil is stony alluvium, brownish grey, with sandy loam and calcium content (PH 8.5). Gentle slope (3%), exposure to south-east.

Production

Viticulture

Trellis, vertical shoot positioning, grown mainly on bilateral cordons or arched canes. Vineyard planted in 2000. Density: 3300 saplings/hectare.

Yields

Approximately 20 to 25 hectolitres (wine) per hectare.

Vinification

Harvest: Hand-picked in early September

Processing: Straight crash into the press, then crashed grapes pressed and juice went to the Kvevri

Fermentation: “Spontaneous” (indigenous yeast, naturally occurring)

Fermentation Time: Approximately 1 month

Fermentation Vessel: Traditional vessels

Maturation Time: Usually until August next year (after alcoholic fermentation)

Maturation Vessel: Kvevri

Filtration: Usually no

Sulphur: added ≈ 30mg/l during bottling