100% Saperavi Budeshuri. A beautiful, deep and intense ruby-red colour. Characteristic aromas of black cherries, mulberries and elderberries unfold with richness and generosity. The tannic structure is still youthful, yet the wine is already thoroughly enjoyable. The palate is perfectly balanced, delivering a long, memorable finish. Its complexity will continue to develop with age.

This powerful wine pairs beautifully with richly flavoured game and red meat. It also makes an excellent match for strong cheeses.

climate

Kakheti has a temperate continental climate with warm to hot summers and mild, dry winters, strongly influenced by the nearby Caucasus Mountains. As in Tuscany, days are warm while nights can cool considerably, encouraging slow, even ripening.

soil

The vineyards lie at an altitude of 450–550 metres. A topsoil of white clay and numerous stones overlies a thick layer of soft carbonate rock (limestone).

vinification

For natural fermentation in qvevri, only Saperavi Budeshuri, with its elongated berries, is normally used. This Saperavi clone delivers plenty of flavour while being lighter in style, easier to tame and lower in harsh tannins. Classic Saperavi, with round berries, is therefore generally not used unless the vintage requires it. Traditional fermentation in qvevri involves a prolonged maceration of two to three months. Once the wine is dry, it is separated from the solids: skins, seeds, pulp and sometimes stems. The clarified wine is then transferred to other qvevris, where it continues ageing for six to eight months. Unlike the white wines, the wine is allowed some exposure to oxygen. Malolactic fermentation takes place only if the vintage requires it.