This wine vividly expresses the terroir characteristics of Papari Valley. Dark in color and intense with dominating stone fruit aromas (plum, cherry, berries), this wine has well-balanced acidity and tannins.
Papari Valley has been a family farm since its founding, releasing its first commercial vintage in 2015. Estate-grown and bottled wines are made in the Kakhetian wine-making method, with naturally occurring yeast fermentation and aging in qvevris. Papari Valley has 21 qvevris and makes it their mission is to find the best methods of combining Georgian Qvevri and modern wine-making techniques. They aim is to preserve and save the idea of the Qvevri wine, farming Saperavi and Rkatsiteli grape varietals over 9.3 hectares of vineyard.
Grapes are hand-harvested and put through a de-stemmer at sorting. The grapes are gently pressed before they are placed in the qvevri (amphora). Later, a portion of the stems are added to the qvevri and fermentation occurs naturally with natural yeast. Skin contact lasts one month. Aging and stabilization in the qvevri lasts 10 months. Wine is bottled unfiltered.