In our Vineyards in VARDISUBANI, Grapes are hand-picked in small boxes in the beginning of September at the optimum of their maturity. After soft de-stemming and soft crushing, grapes are transferred in Qvevri for fermentation. The process lasts about 15-17 days, followed by the malolactic fermentation. Later the Qvevris are refilled, sealed and left for 6-month long skin maceration. In Spring clarified wine is transferred to the stainless steel tanks for few months, followed by bottling. Deep red color with dark purple hints, with soft and juicy mouth, finishing on sweet spices and young tannins as a result of traditional skin maceration in Qvevri.
Alc. 14.5%; Varietal composition: Saperavi 100%. Grape yield: 5-5.5 ton/hectare.
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