Marnaveli Saperavi

Profile & Story

Grapes were crushed and destemmed. Prior to fermentation, several days of cold maceration extracted anthocyanins, phenolic, and flavor compounds. The must was then inoculated with specially selected yeast to emphasize the varietal aromas of the Saperavi grapes. The fermentation was conducted in a temperature-controlled environment at 23°C (73–74°F) for 5–6 days with periodic punch downs and pump overs. When the primary fermentation finished, the wine was pressed and transferred to stainless steel tanks where malolactic fermentation took place. Importer: Vinoveli