One Grape, Many Tastes
Georgia

There are many kinds of wine drinkers. There are those who buy by price or because the label on the bottle looks cool.  Others buy because friends recommend it.  And some are enthusiasts or connoisseurs of fine wines.  Regardless of why you buy wine, we thought you might like to know a few things about Georgian wines and more specifically, Saperavi grapes.

  • Georgia is the birthplace of wine. Historians and archeologists have been able to trace the origins of wine in Georgia back 8,000 years – long before wine appeared in Europe.
  • Saperavi grapes are one of very few Teinturier wine-making grapes in the world. They are uncommon in the vineyard. Teinturier grapes have red skin and red flesh whereas other red grapes have red skin and clear flesh. Teinturier is French for “to dye or stain” and now you’ll know why when you drink a Saperavi wine, you might just get Saperavi tongue!
  • Dry, off-dry or naturally semi-sweet, Saperavi grapes are versatile and are used to make a host of different wines. One grape, many tastes.
  • Qvevri – the original pot. These earthenware vessels are unique to the ancient Georgian tradition of making wine. Qvevri pots are as large as 2,600 gallons. Georgian winemakers place grape skins, seeds, pulp and pipes (stems) into the pot, which is completely buried in the ground, to ferment for at least six months before the wine is transferred to bottles.
  • We can’t tell you that you won’t get a hangover from Saperavi wines, but the chances are pretty good thanks to the natural process and low sulfites. Sulfite levels in our red wines range from less than 150ppm to less than 80ppm, while winemakers may add additional sulfites up to 350ppm as a preservative.