Grapes are hand-picked at the optimum of their maturity. After Soft de-stemming and crushing, two varieties are fermented separately at controlled temperature (23-28°C) in stainless steel tanks using selected yeast strains. Color and body extraction is managed by délestage and remontage. After 8-10 days of maceration, the wine is racked clean, transferred for malolactic fermentation. 90% of it is aged in stainless steel tanks and 10% in French oak barrels for 4 month. The Final blend is made after 5 month. Minimal filtration and bottling competes the process.
Color: Deep red color.
Aromas: blackberry, black currant and ripe cherry with some herbal notes.
Palate: Ripe, full-bodied and concentrated, offering lovely black berry joined by touch of black cherry and prune flavors. The finish is long and complex supported by firm tannins with some oaky notes.
This medium-bodied rose is made from 100% Saperavi grapes from the region of Kakheti. While most rosé and red wines obtain their colour from the skins of red grapes, Saperavi grapes are unusual in that their juice is already coloured a pinky red. For this saperavi rosé, the skins are left in contact with the juice for only 8-10 hours.
Light pink in colour, with varietal saperavi aromas of blackcurrant, and ripe peach and raspberry. Lots of red fruit on the palate and a spicy, long and well balanced finish.
Would go well with fish and cold meats, also with summer picnics and barbeques.