Grapes are hand-picked at the optimum of their maturity. Soft de-stemming and crushing is followed by fermentation at controlled temperature (23-28 °C) in stainless steel tanks using selected yeast strains. Color and body extraction is managed by délestage and remontage. After 8-10 days of maceration, the wine is racked clean, transferred for malolactic fermentation and aged in stainless steel tanks. Small part of the wine is aged in French oak barrels for 3-4 month, to add wine extra dimensions and complexity derived from fine oak.
SAPERAVI Dry Red alc:13.5%
Color - Deep, dark red color
Aromas - Ripe black cherry and blackcurrant aromas are dominant
Palate - Shows flavors of fleshy, juicy blackberry and overripe carnelian cherry with some notes of dried prune.