Saperavi by Tiko Estate (Georgian Red Wine)

The fruit was destemmed with the berries left uncrushed to preserve the natural fruit aromas, and allow for slow, controlled tannin, and flavour extraction. Once in the 3 tonnes fermenter, the must and the skins were cold soaked for up to 4 days prior starting the fermentation. Once fermentation was complete, the wine was macerated on skins for 7 days before being pressed straight to new and seasoned French oak for a 6 to 12 months maturation period. Naturally clarified, blended and lightly filtered prior to being bottled.