Peculiarities of vinification. In Saperavi grapes, the dying substances are located both in the skins and in the flesh – so to get a rosé wine from this variety, it is necessary to prevent any contact between the juice and the must. This is why the free-run juice was immediately separated from the must, whereupon the juice fermented without the skins, i.e. according to ‘white fermentation technique.’
Sensory characteristics. Colour – dark pink. The flavour nicely combines notes of cowberry, red cherry, and flowering ledum. The wine is soft on the palate, with a lengthy berrylike finish.
Food pairing: to be paired with pasta with cream sauce, fish and seafood dishes and aged cheese.
To be served at 10 - 12 ºС.