Gitana Saperavi

An intense ruby ​​red wine with fine nuances, but also complex. Presents accents of prunes, black fruit and chocolate; rich aromas of black fruit, sprinkled with peppery notes towards the end and aftertaste.

Grapes are harvested manually. Maceration takes place in clay amphorae. Indigenous yeasts are used during fermentation. After maceration the wine is stored in clay amphorae for at least one year. These operations allow the maximum enrichment of the wine with elements that ensure an intense color and a balanced structure.

Color: intense ruby ​​red, with purple reflections.

Bouquet: aroma with shades of red fruits and a very pronounced minerality due to maturation in clay.

Taste: intense and complex taste. With notes of cream resulting in following malolactic fermentation in clay.

Culinary associations: lamb or game meat. With fresh vegetables and matured or semi-matured cheeses.

Serving temperature: 16 – 18°C. Decant the wine 30 minutes before serving.