Serve at 14–16 °C. Excellent with grilled meat dishes, hearty stews, and hard cheeses.
The actual product may vary from the images shown on the website.
Red dry
This wine is produced from Saperavi grapes grown in the Kakheti region. Saperavi is the principal red grape of Kakheti and one of the world’s few teinturier varieties—grapes whose juice is naturally red. This gives Saperavi wines their exceptionally deep colour (whereas most red grape varieties have pale, clear juice that gains colour only through maceration with the skins).
The 7-hectare Saperavi vineyard used for this wine was planted in 1990, with yields of 7–8 tons per hectare.
The grapes were harvested at the end of September, destemmed and crushed the same day, then transferred into qvevri, the traditional clay amphorae buried underground.
The 2018 vintage was warmer than usual.
After being harvested at the end of September, the grapes underwent 14 days of skin fermentation in stainless-steel tanks.
The wine was then aged for 9 months in used, medium-toast French oak barrels.
An excellent price-to-quality ratio.
The wine displays aromas of ripe dark berries and stone fruits, with a complex palate and finish. It is substantial yet silky, with refined tannins and a well-balanced structure.
A true expression of the Saperavi grape’s character.
A total of 6,500 bottles were produced.
Aromas of cherries, blackberries, plums, and black pepper lead into a full-bodied palate with rounded tannins and a long, persistent finish.
Serve at 14–16 °C. Excellent with grilled meat dishes, hearty stews, and hard cheeses.
Vyninę 2015-aisiais įkūrė Irakli Topuria, Tarptautinio Bakalaureato ir Kalbų mokyklų steigėjas, “apsėstas“ Sakartvelo vyno populiarinimo pasaulyje idėja. Vyndarys – Temuri Dakišvili, garsiojo vyndario Giorgi Dakišvili sūnus, baigęs vyndarystės mokslus Vokietijoje, puikiai sujungia tradicinę kartvelišką ir šiuolaikinę vyndarystę.
