The SATRAPEZO Saperavi is produced according to ancient winemaking techniques in amphora (Qvevri), buried in the traditional wine cellar. In selected blocks of the Kondoli Vineyard in Kakheti grapes are harvested green in early august at the bottom of the vines. This reduces the yield to less than 4-5 t/ha. It leads to the improvement of the quality and concentration of the remaining fruits. At the end of september, the ripe grapes are hand-picked in small boxes and sorted by hand at the winery. The fermentation takes place with skin and seeds in the Qvevri. After aging for 30 days, the wine is decanted and further matured for 24 months in traditional new oak barrels. The wine is bottled unfiltered.
The nose is filled with intense red and black berries, mint leaves, spices and vanilla flavors Full body with black cherry jam, round in the middle, soft and aromatic Fresh strawberry and eucalyptus notes balanced with ripe grape tannins
The nose is filled with intense red and black berries, mint leaves, spices and vanilla flavors Full body with black cherry jam, round in the middle, soft and aromatic Fresh strawberry and eucalyptus notes balanced with ripe grape tannins