| Grape | Saperavi |
| Style | Dry, Red, Full Bodied, Fruit Forward, Juicy, Black Cherry, Liquorice, Cedar, Floral, Forest Fruits, Well Rounded, Elegant, Fresh |
| Country | Georgia |
| Region | Kakheti |
| Volume | 75cl |
| ABV | 13% |
| Dietary | Vegetarian, Vegan, |
Made in a fruit-forward style, this wine highlights the grape’s typical floral aromas, alongside bold flavours of forest fruits. Rich, deep bouquet of black cherry, blackberry, and spice with notable tannins. It is designed to be a complex, full-bodied, and robust red. The palate is well rounded and has an elegant, fresh finish. While enjoyable now, the 2023 vintage is expected to age well for another 4–7 years due to its structure. Pairs exceptionally well with grilled meats, steaks, hearty stews, and roasted vegetables.
About the Producer
Tbilvino was established nearly sixty years ago, and over this period they have become one of Georgia’s leading producers. Almost dormant at the end of the Soviet era, the winery was acquired by the enterprising Margvelashvili brothers, who set about restoring the facilities, and moving the focus from volume to quality. In the last decade they have made considerable investments, beginning in 2008 with the refurbishment of their original winery in the capital city, Tbilisi. This was followed in 2012 by the construction of a second winery in Kvareli, close to Russia’s southern border, where they produce their qvevri wines. Taking full advantage of the technology at their disposal, they favour a clean, bright style, whilst still employing the traditional production methods and indigenous grape varieties that make Georgian wines so unique.
Vineyard and Winery
This wine is 100% Saperavi, a "teinturier" grape with both red skin and red flesh, known for its deep, dark color. The production consisted of fermenting and aging the saperavi grapes in Qvevri, remaining on skins and stems for 2-3 months, which provides a unique, complex, and earthy character.
Established in 1988, Tbilvino has become a, if not the, premier Georgian producer, focusing on combining traditional Georgian methods with modern technology. While they use modern, international-style techniques for many products, their Qvevri line honors ancient traditions, utilizing large clay jars buried in the ground for fermentation and maturation.