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A guide to the bottles
Three ways in: by sweetness, by character in the winemakers' own words, and by what is on the table.
I
From dry to semi-sweet
As printed on each label
Dry
6 wines
Semi-dry
2 wines
Semi-sweet
4 wines
Point to, tap or tab to a bottle to see its name.
II
By character
Every phrase is quoted from our winemakers' own notes on each bottle — no scores, no invented descriptors.
Saperavi, in its several forms, is described in dark fruit.
Saperavi
“primary aromas of black fruit”
Dry red
Saperavi Qvevri
“ripe black fruit and dried berries”
Dry red
Pirosmani
“red and black berries aroma”
Semi-dry red
Alazani Valley
“fresh aromas of red fruit and black berries”
Semi-sweet red
III
At the table
General culinary guidance by wine style. These are not recommendations assessed by our winemakers.
Tannic, dry Saperavi is the classic match for grilled and braised red meat.
Saperavi Qvevri
Dry red
Moderate tannins and dried-berry notes for slow-cooked lamb or beef.
Serve at 16–18 °C · Opening 30–60 minutes ahead is common practice
Mukuzani
Dry red
Oak-aged and dark-fruited; for grilled meat.
Serve at 16–18 °C · Opening ahead is common practice
Saperavi
Dry red
A younger dry red for everyday grilling.
Serve at 16–18 °C · No decanting needed