Vinification
We pick the selected grapes at 20-22% of sugariness and 6-8 titratable acidity. After removing the stem and pressing. the fermentation proceeds in oak barrels, at 23-28°C degrees of temperature. Ageing continues for 18 month in French oak barrels, subsequently, the wine further ages in the bottles.
Organoleptics
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| Region | Kakheti |
|---|---|
| Category | Regional wine |
| Grape variety | Saperavi |
| Color | Gamet |
| Aroma | Quite ripe and warm flavors, the primary one being comelian cherry |
| Palate | A well balanced formed wine with soft tannins, lingering finish |
| Serve | at 16-18°C |
