Satrapezo Saperavi

 

A true marriage of tradition and modernity.  Hand-picked Saperavi grapes from old vines are lightly crushed then fermented in traditional clay amphoras (called kvevri in Georgian), buried underground.  Once the first fermentation is complete, the young wine goes into French oak barrels to complete its malolactic fermentation and then mature. It is filtered in the traditional Georgian way using clay making it suitable for vegetarians and vegans. It’s dense deep black red with intense aromas of forest fruit, dark chocolate, liquorice and hints of violet and vanilla.  The palate is full, weighty and robust with a real sense of place.  Excellent now with hearty dishes like beef in wine or steak pie, or game