Nose
The primary aroma is cherry. Ripe blackberry then follows through to pepper and a hint of spice.
Palate
Berry fruit aromas, full of blackberry and cherry tones dominate the palate. It is smooth and balanced with soft tannins and long persistent finish.
Growing Conditions
The Zenishi wine cellar is located in Khashmi, a well-known historic site of Kakheti region, Georgia. The Saperavi varieties of grape grown in Khashmi provide a special quality to “Khashmi Saperavi” wine. According to historical sources, cultivation of vineyards in Khasmi area is associated with the name of Queen Tamar the great. Vineyards were established here by Garejeli mon by the decree of Queen in the 12th century A.D. Soon the local inhabitants learned vineyard cultivation and care systems, the rules of wine-making and began producing of high-quality wine from Saperavi grapes. Winemaking process consists of pouring the grapes from the vintage (including grape skin, seed, stalk and pip) into Qvevri. While the fermentation/ boiling progress, the mixture is stirred 7-8 times daily. After the fermentation is finished, Qvevri is sealed. Wine production process involves storing and ageing of the wine in Qvevri during the year. Zenishi Winery combines Georgian traditional approaches and modern technological advances in its final product.
Harvest
Saperavi grape variety is cultivated in the strictly controlled micro-zone of Khashmi, Kakheti region. The vineyard is located in front of the winery, therefore grapes are immediately crushed into the Qvevri. This allows the highest quality of grapes to be harvested and processed quickly.
Bottling
Wines are filtered through paper filters before bottling to maintain maximum natural flavours and aromas. Once sealed with natural cork, the wine is stored in the underground cellar under optimum temperature conditions.
Winemaking
The highest quality Saperavi grapes are hand selected before being crushed and pressed in Qvevri (clay vessels buried in the ground where the grapes including skins, juice, seeds, stalks and pips are all combined together). Natural wine fermentation proceeds when the relevant temperature is reached and the mixture is stirred 7-8 times a day. After fermentation, the Qvevri is sealed. The wine production process uses traditional Georgian approaches and modern technological advances. The wine is stored and aged in Qvevri over 10 months. Natural conditions are provided for grape juice to become the perfect natural wine.
Aging
Wine was aged in Qvevri for 10 months. It is then aged in bottle for two years.
Appearance
Saperavi Khashmi has a pomegranate colour with a cherry rim. As it is a natural wine, it throws off a little sediment.
Food Pairing
Saperavi Khashmi goes well with fried meat dishes. In order to release the maximum aromas and taste , it is recommended the wine be decanted 20 minutes before drinking. Recommended temperature for serving is 16-18°C. We recommend to open and decant the wine 20 minutes before tasting it. Our wine had a long maceration time, therefore it has perspective to develop further under temperature 12-16°C
