Saperavi Bio

The BIO-block of Kudigora vineyards is managed in full compliance with the principles and concepts of organic grape-growing. Fully matured grapes are hand-picked at the end of September. Soft de-stemming and crushing is followed by fermentation at controlled temperature (23-28°C) on indigenous yeast found on grape skins. Color and body extraction is managed by délestage and remontage. After 8 days of maceration, the wine is racked clean and transferred for malolactic fermentation. The wine is matured for around 12 month before bottling.