Lagvinari Sapiravi 2011

Grown in Kakheti (located in Easter Georgia), which produces 70% of all Georgian wine. Georgia is gaining more and more popularity due to the rise of artisan wines and the fact that majority of Georgian wines are still made using qvevri’s. Also, Georgia has recently been lauded for being the birthplace of wine making as archaeological remains suggest that as early as 6000 BC grape juice was being placed in kvevri’s, to ferment during the winter.

100% Sapiravi (means “dyed” in Georgian). Like Alicante Bouschet, it is teinturier with dark skin, dark flesh, and dark juice. WTF is a teinturier grape?

Sapiravi is the most widely planted red wine variety in the country. Due to the grape’s sapid tannin, marked acidity, and myriad characteristics such as black fruit, liquorice, chocolate, smoked meat, and savoury spice, it is extremely versatile and can be made into rosé, dry, semi-sweet, sweet, and fortified wines. A well-made, dry Saperavi wine is redolent of a mix between Blaufrankisch and Syrah.

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Organic. Made in stainless steel tanks, not fined, unfiltered and low in sulfites.

Very inky wine. It is deeply hued rich red, dark cherry color. Aromas of berries in with dry plum, cherry and pepper. Full-bodied, tannic with chocolate bitterness and long fruity aftertaste.

A quick sniff gives the impression of tiramisu! Mocha and marzipan, spiced by pepper. A second, deeper sniff reveals plum, blackberry, black pepper, and earthy notes. The palate reflects the bouquet—fruit driven with traces of peppery and savory characteristics. An inky, deep red, almost opaque wine with huge body and texture. Structure and balance are precise, with medium-plus acidity, and powerful but ready tannins. A wine that has the potential for long cellaring. It tastes better with at least two hours of decanting prior to drinking.

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