Shalauri Saperavi 2019

This Shalauri Saperavi is made from 100 percent Saperavi grapes grown in the 28-year-old vineyard of the Tsinandali zone.
The wine is produced using the traditional Qvevri method. Fermentation occurs 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 production standards.
Before the red wines from the Shalauri winery are marketed, they must have aged for a minimum of 4 years with at least 18 months of maturation in Qvevri.
The winery implements a double grape control during harvest, which is done by hand. The first check takes place in the vineyard, where quality grapes are carefully selected and the rest are rejected. Then the grapes are checked at a sorting table, where questionable grapes are rejected or trimmed with special scissors. The destemmed and partially crushed grapes are then poured into a Qvevri. During fermentation, the must is stirred with traditional wooden tools. As the wine ferments, the shape of the Qvevri promotes circulation and clarifies the wine. The wine ferments for 17-18 days using naturally occurring native wild yeasts. After alcoholic and malolactic fermentation, the wine is separated from the skins, and the Qvevri is refilled, allowing the wine to mature for another 18 months without skin contact. After completing the wine maturation in the Qvevri, the wine is bottled and then stored for bottle aging in an underground cellar.
The wine has delightful aromas of red and dark fruits, followed by a velvety texture. Concentrated flavors of red cherries, fresh plums, baker’s chocolate, and dried herbs are enhanced by excellent sweet tannins that give this wine great aging potential.
It is recommended to serve this wine with grilled meat, skewered pork, liver dishes, or hard cheese.
Decanting the wine before serving is recommended.