Winery BesiniSaperavi Dry Red (Саперави Сухое Красное)
Red wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Saperavi Dry Red (Саперави Сухое Красное) of Winery Besini in the region of Kakheti often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Details and technical informations about Winery Besini's Saperavi Dry Red (Саперави Сухое Красное).
Discover the grape variety: Saperavi
Deeply coloured, powerful reds with inky robe (teinturier grape with red flesh) and tight tannins, with intense aromas of blackberry, blackcurrant, black plum, spices, leather and balsamic notes. High acidity and fine ageing potential. Often made by the ancestral qvevri method (buried clay jar), it signs the great Georgian reds of Kakheti (Mukuzani, Kvareli, Napareuli). Also in Russia, Ukraine and Australia. Ancient Georgian variety.
Last vintages of this wine
The best vintages of Saperavi Dry Red (Саперави Сухое Красное) from Winery Besini are 2019, 2018, 2017, 2016 and 2014.
Informations about the Winery Besini
The Winery Besini is one of of the world's greatest estates. It offers 30 wines for sale in the of Kakheti to come and discover on site or to buy online.
The wine region of Kakheti
Cradle of amber and orange wines, vinified in qvevri (buried clay jars, UNESCO). Skin-macerated Rkatsiteli whites: signature notes of dried apricot, walnut, honey, orange peel and black tea, fine tannins and controlled oxidation. Deep, tinctorial Saperavi reds with black fruit, plum, spice and firm tannins, age-worthy. Also Mtsvane and Kisi in white, fresh and floral.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
