The fruit was destemmed, leaving the berries uncrushed. Once transferred to the stainless steel fermenter, the must and skins underwent a cold soak for up to 4 days before fermentation began. After fermentation, the wine was left to macerate on the skins for an additional seven days before being carefully pressed into a stainless steel tank, where it matured for 11 months. The wine was naturally clarified without fining agents and underwent only light filtration before bottling.

Saperavi Solo is a vibrant wine with a rich texture that truly reflects the essence of the grape and its origin. It envelops the palate with abundant fruit weight, accompanied by gripping tannins and well-balanced acidity. Delve into its layers of dark fruit flavours, ranging from ripe cherries to blackcurrants.