Taste Profile
Notes: Plum, Black Cherry Pomegranate Licorice Cinnamon Honeycomb / Beeswax Chocolate
Body:
Dryness: Very Dry
Acidity: High
Tannin:
Alcohol (%):
Winemaking
Origin: Imereti, Georgia
Maker: Baia's Wine
Grape:
Fermentation: Organic Steel Only
Awards:
Serving Recommendations
Decanting:
Asian Food Pairing:
Western Food Pairing: Pair with pork braised with apples, grilled meats, meatball marinara
Description
Baia's Wine Otskhanuri Sapere Red Dry 2020
Unique organic Georgian Red with a crazy cool crispness. Baia's Wine Otskhanuri Sapere is made with an indigenous Georgian grape variety using an ancient Qvevri winemaking process. Certified organic.
Deep, dark red colour. Dark berries, black plums and a hint of cocoa aromas fill the bouquet. The dry and medium bodied palate has a crazy cool crispness, refreshing acidity and firm tannins. A flavour burst of black cherries, plums and pomegranate with honeycomb, chocolate and other sweet spices. Closes with a long and velvety finish.
Deep, dark red colour. Dark berries, black plums and a hint of cocoa aromas fill the bouquet. The dry and medium bodied palate has a crazy cool crispness, refreshing acidity and firm tannins. A flavour burst of black cherries, plums and pomegranate with honeycomb, chocolate and other sweet spices. Closes with a long and velvety finish.
100% Otskhanuri Sapere (oh-sah-kh-ah-noo-ree sah-pear-eh). This indigenous Georgian grape variety comes from Baia's Wine vineyards on their estate in the village of Obcha. Obcha is located east of the Sairme Mountains and receives a slightly higher angle of sun rays with greater solar intensity. Cold and heavy air that collects between the high peaks of the Sairme Mountains during the night drains off the heights to join cold moist air. This creates a double cooling effect and cool nighttime temperatures, which are critical in developing high-quality grapes.
At an altitude of 324 metres, Baia's vineyards offer an ideal location and unique microclimate to grow premium grapes. The alluvial soils comprise of clay, gravel, sand and limestone.
After hand-picking, sorting and destemming, the grapes go through a gentle pressing. The result is put into Qvevri, where spontaneous fermentation begins. Maceration lasts for 3 months with only 30% of skins and wild yeasts. Bottling without filtration.
After hand-picking, sorting and destemming, the grapes go through a gentle pressing. The result is put into Qvevri, where spontaneous fermentation begins. Maceration lasts for 3 months with only 30% of skins and wild yeasts. Bottling without filtration.
Want to know more about Qvevri winemaking?
Qvevri winemaking is practiced throughout Georgia, particularly in village communities where unique varieties of grapes are grown.
The name Qvevri refers specifically to the large lemon-shaped terracotta pots that are buried in the ground up to their necks during wine fermentation and maturation.
Burying the pots is an ancient form of refrigerationsince temperatures are cooler underground. This provides a longer maceration period for grapes on fermenting must, which would otherwise cause wine to spoil above ground. The extended maceration period develops an increase in aroma and flavour profiles in Qvevri wines.
Interested in other wines made from unique indigenous grapes? Check out Katogi Averoff Inima Xinomavro 2015.
13%