Kakheti vinery region;

CATEGORY: An appellation controlled;

VINE VARIETY: Saperavi;

WINE TYPE: Naturally semisweet red;

TASTE: Harmonious, full, velvety, sophisticated, with pleasant aroma, fruit and varietal tones;

MANUFACTURING PROCEDURE: Grapes are harvested at sugar level 24-26% and titrimetric acidity 7.5-8%. During harvesting rotten and damages berries are removed. Berries are placed in destemmer and placed in reservoirs for fermenting with pure culture of yeast. Fermentation occurs at 18-22°C. As soon as sugar level reaches 7-5%, wine is cooled to stop fermentation and filtered with textile filter to remove yeast. After, wine is cooled and stored at -2, -3°C.

TASTE WITH: Fruits, sweets and desserts.

Alc. 10,5 – 12%