This Shalauri Saperavi is made from 100 percent Saperavi grape grown in the 28-year-old vineyard of the Tsinandali zone.
The wine is made according to the traditional Qvevri method. Fermentation is done with naturally occurring native wild yeasts. No selective yeasts or artificial additives are used. The only additive used is sulphite in a very small amount that meets natural wine preparation standards.
Before the red wines from the Shalauri winery are marketed, they must have aged for a minimum 4 years with at least 18 months maturation in Qvevri.
The winery has implemented a double grape control during the harvest which is picked by hand. The first check takes place at the vineyard where quality grapes have been carefully selected and the rest have been rejected. Then the grapes are checked at a sorting table, where the dubious grapes are then rejected or adjusted with special scissors. The destemmed and partially crushed grapes are then poured into a Qvevri. During the fermentation, the must is stirred with traditional wooden devices. As the wine fermented, the Qvevri form promoted circulation and clears the wine. The wine is fermented for 17-18 days using naturally occurring native wild yeasts. After the alcoholic and malolactic fermentation is over, the wine is separated from the skins, and the Qvevri is refilled where the wine matures for another 18 months without skin contact. After the completion of wine maturation in the Qvevri, the wine is bottled and then stored for bottled aging in an underground cellar.
The wine has delicious aromas of red and dark fruit which are followed by a velvety wine. Concentrated flavors of red cherries, fresh plums, baker’s chocolate and dried herbs are enhanced by great sweet tannins that give this wine great aging potential.
It is recommended to serve this wine with grilled meat, pork cooked on skewers, liver dishes or hard cheese.
Decanting the wine before use is recommended.