Iberieli

Saperavi

LOCATION: Village Tsinandali, Kakheti Region, country Georgia

Grape/Blend: Saperavi 100% (red grape)

SUSTAINABLE/ORGANIC/BIODYNAMIC: Organic Vineyard

CERITFICATION: Na

SUSTAINABLE FOR VEGANS: Yes

ALLERGENS (EGGS AND/OR MILK): No

TASTING NOTE: Aroma is intensive; blackberry, barberry, mint, red raspberry; taste of berries, barberry, cherry, bell paper; long finish, minerality.

(LOCAL ) FOOD RECOMMENDATION: Red fruits, cheese, Khachapuri, fried chicken, beef, pork barbeque, etc.

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(MICRO) CLIMATE: Characterized by moderate humidity, hot summer and moderately cold winters. The average annual sum of precipitation is 845 mm, 644 mm in the vegetation period. Draught is an issue sometimes.

TERROIR: Teliani. Soil is stony alluvium, brownish grey, with sandy loam and calcium content (PH 8.5). Gentle slope (3%), exposure to south-east.

Viticulture: Trellis, vertical shoot positioning, grown mainly on bilateral cordons or arched canes. Vineyard planted in 2000. Density: 3300 saplings/hectare.

YIELDS: Approximately 20 to 25 hectolitres (wine) per hectare.

VINIFICATION: Natural Winemaking, namely:

• Harvest: manual, early September
• Grape processing in winery: straight crash into the press, then crashed grapes pressed and juice went to the Kvevri*.
• Fermentation philosophy: “spontaneous” (indigenous yeast, naturally occurring)
• Fermentation time: approximately 1 month
• Fermentation Vessel: Kvevri
• Maceration: few grape berries added during pressing and removed after 2 weeks; maceration vessel: Kvevri
• Maturation time (after alcoholic fermentation): usually until August next year
• Maturation Vessel: Kvevri
• Filtration: usually no
• Fining: no
• Sulphur - added ≈ 30mg/l during bottling.

Notes:
* Kvevri is a large pottery vessel for wine fermenting and aging, normally buried in ground.

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