Vinification
We pick the selected grapes at 20-22% of sugariness and 6-8 titratable acidity. After removing the stem and pressing, we ferment our wine at 23-28°C degrees in the Qvevri. After the fermentation is complete, we remove skin and leave the wine in Qvevri till February-March.
Organoleptics
| Region | Kakheti |
|---|---|
| Category | Qvevri wine |
| Grape variety | Saperavi |
| Color | Ruby |
| Aroma | Very effective, with notes of ripe black fruit and dried berries |
| Palate | Distinct character, moderate tannins, refined, elegant wine |
| Serve | at 16-18°C |
