The wine is made from the Saperavi grape variety, hand-picked and grown in the vineyard planted in Bitaani, in Akhmeta district of Kakheti region. It is made with conventional Kakhetian rule in Kvevri (clay jug) involving the fermentation with the use of natural yeast without any additive. After six-day contact with chacha and stalks, it was separated from the grapes crush after completion of the first phase of fermentation and this process continued in Kvevri. Upon completion of fermentation, it is stored and aged in Kvevri during 6 months.
Dark garnet red, unique Saperavi taste with hints of ripe blackberry and blackcurrant aroma. The taste is tended to full-bodied sweetness. The flavour distinctly bearing traces of phenolic compounds and tannin. The aroma is sorted harmonious and the finish is long and persistent.
It is characterized by high antioxidant properties due to the specific Georgian technology of Kvevri making. Origination of small noble sediment is possible
Recommended temperature for its use +14-16°С
Carbohydrate – 0,2gr./100ml
Energy value – 95cal/100ml
14,1% BY VOL