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Saperavi—the oldest and most important red grape variety from Georgia, often called the "Red Gold" of its homeland. It is one of the world's few teinturier grapes, meaning both the skin and the flesh are dark red, resulting in a red wine with an opaque, deep ruby hue. Saperavi captivates with its primal strength: the glass unfolds with powerful aromas of blackcurrants, blackberries, licorice, tobacco, and smoke. Whether produced using modern methods or the 8,000-year-old tradition in clay jars (Qvevri), this wine surprises with its robust structure, immense longevity, and unfiltered character.
Sakartvelo
Sakartvelo
Saperavi originated in the Kakheti region of Eastern Georgia, where winemaking traditions have been cherished for over 8,000 years. The name "Saperavi" literally translates to "dye" or "to give color," perfectly describing the intensity of this grape.
The Qvevri Method: This is the world's oldest winemaking technique, where wine is fermented and aged in large clay vessels buried underground. Qvevri-made Saperavi is characterized by exceptionally firm tannins, earthiness, and incredible complexity.
Modern Style: Contemporary winemakers also utilize oak barrels to soften the grape’s fiery temperament, adding notes of vanilla, chocolate, and a velvety smoothness to the final wine.
Saperavi is built for hearty and rich dining tables. Its powerful structure demands meat dishes that can stand up to the wine's tannins.
It is the perfect companion for traditional Mtsvadi (Georgian BBQ), roasted lamb, venison stews, and fatty beef steaks. Furthermore, this wine pairs exceptionally well with aged, spicy cheeses and dishes featuring walnuts and Svaneti salt.
Most red grapes have clear juice, and the color is extracted only from the skins. Saperavi is an exception—its juice is naturally dark, making the wine one of the darkest and most concentrated in the world.
Absolutely. Saperavi is one of the most age-worthy wines globally. Due to its high acidity and tannin levels, premium examples can evolve in the bottle for 10, 20, or even 50 years, gaining incredible silkiness and spice over time.
It is best served at 16–18°C. Because it is a highly structured wine, we strongly recommend decanting it for at least 1 hour before tasting. This helps the wine "open up," softens the tannins, and reveals its complex aromatic bouquet.
