Winery Kvareli Valley - Saperavi

Winery Kvareli ValleySaperavi

The Saperavi of Winery Kvareli Valley is a red wine from the region of Kakheti.
This wine generally goes well with
The Saperavi of the Winery Kvareli Valley is in the top 50 of wines of Kakheti.

Details and technical informations about Winery Kvareli Valley's Saperavi.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

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.

Informations about the Winery Kvareli Valley

The winery offers 7 different wines.
Its wines get an average rating of 4.
It is in the top 3 of the best estates in the region
It is located in Kakheti

The Winery Kvareli Valley is one of of the world's greatest estates. It offers 4 wines for sale in the of Kakheti to come and discover on site or to buy online.

Top wine Kakheti
In the top 4500 of of Georgia wines
In the top 60 of of Kakheti wines
In the top 450000 of red wines
In the top 800000 wines of the world

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: Ancestral method

A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).

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