Saperavi is an acidic grape variety, which is native to Georgia, where it is used to make many of the region’s most well-known wines. Saperavi grapes produce very deep-red coloured wines, which are suitable for extended ageing. It is by far the most dominant Georgian red grape in terms of overall production.
Biomarani’s Saperavi has an intensive cherry colour, with dark ripe fruit and berry tones. It is a full-bodied wine, with robust tannins and a pleasant acidic aftertaste. The wine has a 13,2% alcohol content, and is well consumed with meat dishes, bolder vegetarian dishes or strong cheese varieties.
The focus for Biomarani is to produce the best possible wine – without any additives, pesticides or herbicides in the vinification processes. With an EU organic certification, in combination with producing qvevri wine – our vineyard has found a unique combination and niche within the Georgian wine industry.
Territory: Tsinandali microzone in Alazani Valley, Kakheti.
Climate: Subtropical climate with moderate humidity. Hot summers and moderately cold winter. The annual duration of sunshine is more than 2300 hours.
Soil composition: Calcaric cambisols and calcic kastanozems. Average and heavy loamy, with light clay soils spread along short sections.
Average age of vines: 15 years
Height above sea level: 400-500 meters above sea level.
Yield per hectare: 35 hl/ha
Agriculture: Organic, no herbicides, no treatments with chemical and/or synthetic fertilizers, pesticide treatments limited to low doses of copper and sulphur.
Wine-making technique: Qvevri wine making techniques with fermentation process for 2 weeks and thereafter an extended maceration process with skin of the grapes (both reds and white) are kept for 5-6 months inside of qvevris.
Aging: Containers of stainless steel