Heritage Saperavi (Red)
Perfect with main red meat dishes and mature cheese. Outstands with spicy stews and casseroles.
Grapes are de-stemmed and must is transferred for fermentation. Short pre-fermentation cold soak for a part of grapes. Natural fermentation under strict temperature control at about 22 – 24°C. 30 to 40 % free run juice. Malolactic fermentation. 60% of the blend matures in French, American and Caucasian oak barrels. Wine is bottle-aged before the release for minimum 5 to 6 months.