Cellar up to 10 years. It is recommended to decant it for half an hour before serving it.

Established in 2005 by George Piradashivili with the aim of producing high quality wines, the Winiveria winery has incorporated local agricultural realities that have vineyards with a minimum age of 20 years.

Winiveria wines are produced in limited quantities both with modern European technologies and with the traditional Kachezian technique. The traditional Kekheti method for winemaking involves putting the grapes in Qvevri for fermentation and maceration. After about six months of maceration on the skins, the wines are ready for bottling or further refinement in bottles or oak barrels. More specifically, the Saperavi is then aged in oak barrels. The result is a fantastic wine, which develops both the strength and the taste of the Saperavi grape well during fermentation in the Qvevri, but also tannins softened by the 12 months of rest in oak.

The wine has a ruby red color with violet reflections. The nose reveals vegetal and balsamic notes, concentrated and dark fruit such as blackberries and plums. In the mouth, it is full-bodied and warm, round and fresh, slightly savory with round but firm tannins. Overall it has a very good balance and persistence. He is still young, but he has interesting development potential.

Try it with spicy roasted lamb or sausages.