Wine is garnet colour, well developed high-quality aroma in which tone of cherry and prunes harmoniously merge with pleasant oak tones, and the pleasant tart taste. Wine is produced by Kakhetian traditional method in Qvevri (Clay vessel).


  • Appelation

    Saperavi Qvevri

  • Type

    Dry, Red Wine

  • Varietal (grape sort)

    Saperavi 100%

  • Vintage


  • Alcohol content


  • Volume

    750 ml

  • Region

    Valley of the river Duruji, Kakheti region

  • Food pairing notes

    Some Saperavi wines have amazing potential, and can go very well with delicate dishes or with a wide variety of game ranging from wild boar and jikhvi (wild mountain goat) to various birds. Saperavi is also good with pork cooked on skewers, expensive hard cheeses, liver kaurma (liver cooked in a pot) or with "oyster" mushrooms. Elegant and light versions of this wine go well with moderately seasoned meat dishes such as mutton chanakhi (mutton cooked with vegetables), beef chashushuli (a kind of stew), fried piglet, veal or with chakhokhbili (meat stewed with tomatoes). Some Saperavi wines are best drunk when young, which is why they are excellent everyday wines. They go well with pretty much anything: pâté, potatoes fried with ham, cheese, sausage, fried saucisson, spaghetti, red kidney beans, salads, sandwiches or cold meats.

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