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Satrapezo Saperavi

Wine-growing region:
KAKHETI viticulture region.
Climate type:
Moderate continental
Wine classification:
Estates limited release
Varietal composition:
Saperavi 100%
Grape source:
SAPERAVI S01 block of Kondoli vineyards.
Grape yield:
4-5 ton/hectare.
Wine type:
Dry vintage red.
Cellaring:
Now, but will benefit by decades of aging.
Total Production:
8200-0,75l bottle; 100-1,5l magnum bottles.
Packaging:
0,75X6 bottle cartons. Individual cartons for 0,75l and 1,5l magnum bottles are available at additional cost.
 

Vintages

2012  |  2011  |  2010  |  2009  |  2008  |  2007  |  2006  |  2004

Vinification

Selected block, SAPERAVI S01, of Kondoli vineyards has been green-harvested during the first days of véraison (August) in order to artificially reduce the grape yield down to 4-5 tons per hectare and thus, increase the overall quality and concentration of remaining fruit. At the end of September the grapes were hand-harvested in small boxes, hand- sorted in our winery, gently de-stemmed and lightly crushed into historical Georgian clay wine vessels ‘KVEVRI’, buried in the winery’s earthen floor. The fermentation was performed by natural yeast, found on grape skins. During the whole process of fermentation, which has been held naturally at maximum 26°C, cap management has been performed only by hand punching, thus, overall mechanical impact on grape skins has been minimized, ensuring soft extraction of color and tannins from the grape skin. After the long, up to 5 month of maceration, the wine was decanted and transferred gently into traditional new oak barriques for further maturation. The wine was bottled unfiltered, complemented by 6 month bottle aging in our cellar before the release.

Tasting Notes

Color:
Deep ruby color.
Aromas:
Strong blackberry, prune and vanilla oak nose with some notes of tobacco.
Palate:
The full bodied initial palate exhibits sweet black fruit and dried berry flavors. The middle palate is soft and round with well integrated complex of grape and oak tannins. The finish is long and spicy supported again by ripe tannins.