Grape variety
Saperavi

Saperavi means "dyer" - and it is indeed one of the few red wine varieties whose skin and flesh are coloured. This explains the almost inky black colour and intense personality of its wines. According to legend, its history could go back more than 2,500 years, but it is certain that it was already widespread in the 17th century. Originally from Kakheti in eastern Georgia, it is still vinified there in the traditional qvevri - large clay vessels that are buried in the ground. This ancient method gives the wines density, strength and an unmistakable flavour. Typical flavours include black cherry, blackberry and plum, accompanied by dark chocolate, smoke and spices. The wines are deep, tannic and surprisingly long-lasting thanks to their fresh acidity. In good years, they mature for decades. In addition to the archaic Qvevri wines, modern vinified variants are increasingly being produced today, often matured in wood, softer and more international in style - but always with an unmistakable origin.

Order Saperavi wines online

Teliani Valley Winery 97 Saperavi Unfiltered 2022

Georgia

15.25 €

0.75 l, 20.33 €/l
in stock

Teliani Valley Glekhuri Kisiskhevi Saperavi Qvevri 2019

Georgia

19.95 €

0.75 l, 26.60 €/l
in stock

Frequently asked questions (FAQ) about Saperavi wine

What does a classic Saperavi taste like and what flavours are typical?

A Saperavi is a powerhouse. The nose is dominated by intense notes of dark berries such as blackberries and blackcurrants. These are often accompanied by spicy hints of liquorice, tobacco, leather and sometimes a hint of dark chocolate or smoky notes.

What structure in terms of tannin and acidity characterises Saperavi?

Saperavi has an impressive structure. It has a high tannin content (tannins), which provides plenty of "grip" on the palate. What makes it special, however, is its lively acidity. Despite its fullness and power, this combination never makes the wine clumsy, but gives it a fascinating freshness and enormous elegance.

Why is the colour of Saperavi so exceptionally dark?

This is due to the nature of the Saperavi grape. As it is one of the few teinturier varieties, the colour pigments (anthocanes) are found in both the skin and the juice. If you hold a glass of Saperavi up to the light, you will notice that it is almost opaque purple to deep black in colour.

How does Saperavi differ from international varieties such as Cabernet Sauvignon or Syrah?

Although it has the vigour of Cabernet Sauvignon and the spiciness of Syrah, Saperavi has its own identity. It often appears "wilder" and more original. Its distinctive acidity structure clearly distinguishes it from many overseas wines, which makes Saperavi very drinkable despite its opulence.

What is the difference between a Saperavi from a steel tank and one from a Qvevri?

That is a question of style. Saperavi matured in stainless steel tanks often appears more modern, fruity and clean. A Saperavi aged in qvevri (the traditional Georgian amphora), on the other hand, is more original, earthier and often has even more massive tannins, as the wine is left on the skins (the skins and seeds) for a long time.

Where does the Saperavi grape variety originally come from?

The home of Saperavi is Georgia, the "cradle of viticulture". The variety finds its perfect form particularly in the Kakheti region in the east of the country. It has been cultivated and appreciated there for thousands of years.

What influence do the climate and soil have on the character of Saperavi?

Saperavi is a very hardy variety that can even withstand extreme frost. However, it thrives best in regions with warm summers, where it reaches its full phenolic ripeness (the ripeness of the seeds and skins). The calcareous and iron-rich clay soils of Kakheti give the Saperavi a mineral depth and concentration.

Which dishes harmonise particularly well with a strong Saperavi?

Due to its structure, Saperavi requires equal partners on the plate. It is the perfect accompaniment to grilled dark meat (lamb, beef), game dishes or hearty stews. Saperavi is also a revelation with spicy mountain cheese or traditional Georgian dishes with walnut sauces.

What is the ideal drinking temperature for a wine from Saperavi?

To tame the power and complex flavours, I recommend a temperature of 16 to 18 °C for Saperavi. Served too warm, the alcohol could be too dominant; too cold and the tannins appear brittle.

Should a Saperavi be decanted before drinking?

Absolutely! Young, powerful Saperavi wines in particular benefit enormously from air. I recommend decanting the wine into a carafe at least one to two hours before drinking. This makes it rounder and more accessible.

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Here you can find information on other grape varieties.

Grape variety Saperavi