Saperavi grapes produce very deep red wines that are suitable for extended aging. It has the potential to produce high alcohol levels and is often blended with lighter varieties. It is by far the most dominant Georgian red grape in terms of overall production. It is an extractive wine with a characteristic bouquet, a harmonious taste, and pleasant astringency.
The wine is made from the Saperavi grape variety, hand-picked and grown in the vineyard planted in Alaverdi, in the Akhmeta district of the Kakheti region. It is made with conventional Kakhetian rule in Kvevri (clay jug) involving fermentation using 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 for 6 months.
Dark garnet red, unique Saperavi taste with hints of ripe blackberry and blackcurrant aroma. The taste is tended to have full-bodied sweetness. The flavor distinctly bears traces of phenolic compounds and tannin. The aroma is sorted harmonious, and the finish is long and persistent.
Saperavi also pairs with roasted lamb and pork skewers, hard cheeses, ragout, and oyster mushrooms. Saperavi goes well with moderately seasoned meat dishes (lamb dish), beef stews, roasted piglet, veal, and chicken stew.