All of the grapes were hand-harvested into small bins. Most of the hand harvested grapes were crushed and fermented in temperature controlled stainless-steel tanks for around six weeks, with 7% remaining as whole bunches to undergo fermentation in a Qvevri amphora. The amphora-fermented wine remained in the vessel, after which it was removed to a press and then transferred to new Qvevri for further maturation. After the six-week fermentation, the tank-fermented wine was transferred to a mix of stainless-steel tanks, 5000 litre wooden vats and second and third use 225 litre American oak barrels, to undergo malolactic conversion. The final cuvee is a blend of 55% Saperavi matured in stainless-steel, 15% in 5000 litre wooden vats, 20% in second and third 225 litre American oak barrels and 10% Qvevri. After bottling, the wine remained in the cellar for a further six months before release.
This wine is dark purple in colour. The nose opens with a powerful savoury-spicy bouquet of blackberries, herbs, flowers and black pepper. The palate has a creamy, juicy texture, ripe tannins and black fruit flavours. It's a very appealing and friendly style of Saperavi.
