This new wine from Tbilvino is produced in the 7000 year old “qvevri method.” A qvevri is a uniquely Georgian creation, a large subterranean clay jar, in which wines are fermented and matured on both skins and stems.
This gives qvevri wines a dimension of flavour and aroma not found in other wines.
The wine is made from 100% saperavi grapes, which are widely regarded to benefit most from the qvevri method of production. This traditional type of wine is not pressed off the skins until 2-3 months after primary fermentation.
The qvevris saperavi offers a deep and rich bouquet of cherry and blackberry. The presence of the clay from the qvevris in the fermentation give it a complex earthy aroma. Its colour is a beautiful violet colour.
Cellaring: Due to its complex tannin structure and long post-maceration period this wine has huge cellaring potential. Although drinking nicely now, it can be laid down for another 4-5 years.
Recommended food pairings include mutton, steak and barbecued meat and vegetables.
