Винификация
Saperavi grapes are hand-picked at the optimum of their maturity in the second decade of September. After soft de-stemming without crushing, grapes are transferred to Qvevri for fermentation. The process lasts for about 3 weeks, followed by the malolactic fermentation. Later the Qvevris are refilled, sealed and left for 6-month long skin maceration. In Spring clarified wine is transferred to the stainless steel tanks for few months, followed by bottling.
