This Georgian wine is made from the increasing popular Saperavi grape. It is a highly pigmented black grape variety which in taste can be close to Malbec, Cabernet Franc or even Gamay.
The wine has been fermented in the traditional qvevri (ceramic pot). The grapes are crushed and put into the qvevri alongside their skins, pips and stalks (known in Georgia as the chacha which can be made into a spirit later), the wine ferments and then stays in the qvevri for around six months at which point the chacha is removed and the wine is returned to the qvevri for further ageing.
This wine has a deep ruby colour with pronounced flavours of dried black fruits and winter spice. There is a well balanced acidity which gives freshness and good, rounded tannins.