Saperavi Superiore - Château Mukhrani

Saperavi Superiore - Château MukhraniThe light-footed Saperavi Superiore from the pen of Château Mukhrani shimmers into the glass with a brilliant ruby red. If you tilt the glass a bit, a transition of the wine color towards garnet red can be seen at the edges of this barrel-aged wine. If you give it some air by swirling it, this red wine is characterized by a fascinating brilliance that makes it dance lively in the glass. In the glass, this red wine from Château Mukhrani offers aromas of apples, morello cherries, plums, nashi pears and black cherries, complemented by vanilla, cinnamon and oriental spices. This dry red wine from Château Mukhrani is just right for people who like their wine dry. Light-footed and multi-layered, this dense red wine presents itself on the palate. The finale of this very maturing red wine from the wine-growing region of Kartlien finally impresses with considerable reverberation. The finish is also accompanied by mineral facets of the soils dominated by gravel and clay. Vinification of the Saperavi Superiore from Château Mukhrani The elegant Saperavi Superiore from Georgia is a single varietal wine, made from the Saperavi grape variety. In Kartlia, the vines that produce the grapes for this wine grow on soils of clay, granite and gravel. Due to the moderating influence of the nearbyRiver, the grapes ripen more slowly and develop more aromatic partiality. The berries for this red wine from Georgia, when perfectly ripe, are harvested exclusively by hand. After the harvest, the grapes reach the press house by the fastest route. Here they are selected and carefully ground. Then fermentation takes place in stainless steel tanks and small wood at controlled temperatures. After the end of fermentation, the Saperavi Superiore is aged for another 8 months in French and American oak barriques. Food recommendation for the Saperavi Superiore from Château Mukhrani This red wine from Georgia is best enjoyed at a temperate 15 - 18°C. It is perfect as an accompaniment to veal and onion casserole, lamb stew with chickpeas and dried figs, or baked sheep's cheese parcels.