Food pairings: Enjoy this wine with red meats and flavorful cheeses.
Tasting notes: Red fruits and berries followed by a full and velvety wine with a finish of spices and earth.
POINTS OF DISTINCTION
The wine was fermented in qvevri large clay jars buried under the ground, following the 8000-year-old Georgian traditional winemaking method.
This elegant Saperavi is shockingly good as it is but also has excellent aging potential.
Note from a winemaker: In red wine, we leave grape juice with "chacha" for only 20-30 days. You can leave the wine for a longer period; however, you should know a very interesting fact about color extraction and grape skin. Grape skin compounds, especially tannins, can grab Anthocyanins (red color phenols) from grape juice. It turns out that if you leave skins and juice together for more than a month, the color intensity in the juice will be reduced.