Saperavi 2013 (Red)
Long-lingering finish and sweet mulberry characters go well with kebab, steak, and pork ribs.
After four days on the skins, the wine is pressed off and finished primary fermentation in tanks before undergoing secondary malolactic fermentation at about 78-79°F. Warm ferments help produce a fleshier character to the final wines.
Georgian Toast Imports
T: (781) 801-4018
Available: MA, NY