Shio Saperavi Reserve (Red)
Both red meat and game fried, grilled and stewed with spices. Excellent with mature cheese of different styles.
Grapes are de-stemmed and must transferred into the fermentation tanks. Short pre-fermentation cold soak for a part of grapes. Natural fermentation under strict temperature control at about 22 – 24°C. 30 to 40 % pressings are free run juice. Malolactic fermentation. Blending and filtering prior to bottling. Wine is bottle-aged before the release for 6 to 9 months.