This cherry-red Saperavi—which was made in qvevri according to traditional methods—was made from Saperavi grapes grown in the village of Kondoli. Initial aroma of raspberry, followed by a pleasant aroma of sweet spices. This wine has a very strong smell, and despite the presence of a tiny hint of clay qvevri has quite a full flavour and a long finish. Opens, and could even be said to ripen, with every sip. Would go well with meat fried with spices, kupati (sausage with pomegranate seeds) or liver with ground walnuts.
© Malkhaz Kharbedia/Georgian Wine Guide