Grapes are hand-picked at the optimum of their maturity. Soft de-stemming and crushing is followed by fermentation at controlled temperature (23-28°C) in stainless steel tanks. Wine was fermented using the cultural yeast strains. Skin and cap management was performed by délestage and remontage. Afte 12-15 days of maceration, wine was racked clean and transferred for malolactic fermentation and was followed by 8-9 month of aging in 225 l oak barriques, complemented by aging in stainless steel tanks and bottles at the optimum temperature.
Complex aromas of aged Saperavi with loads of red and black fruit with scent of smoke and spices.
Nicely structured, supple first taste is dominated by blackberry. Ripe tannins are in right intensity defining the lingering finish in combination with fruit flavours.