In the middle of Alazani Valley, lies Kakheti’s largest and most important city, Telavi. Just outside the city is where TELAVI WINE CELLAR was founded in 1915. For nearly a century, we have blended innovation with a sense of history, keeping faithful to the noble traditions of Kakhetian winemaking, while adapting to modern methods to produce wines that would please the most refined, and discerning global palate. The wines of TELAVI WINE CELLAR embody the personality and diversity of Georgian viticulture and highlight our determination to present the best of our diverse local grape varieties and distinguished terroir.
In the magnificent environment of the ALAZANI RIVER VALLEY stretching from northwest to southeast, 110km between the Great Caucasus and Tsiv-Gombori mountain ranges, lays the ancient winemaking land of KAKHETI, with its oenological traditions, history and the largest and most diverse area in Georgia for quality winemaking. 22,500 hectares of vineyards, at altitudes of 250-650 m above the sea level, are divided equally between white and red varieties, contain seven of the most important Specific Viticulture Areas or SVA’s (or AOC as the French would say). On the right bank of Alazani you will find Tsinandali, Vazisubani, Akhasheni and Mukuzani, while Napareuli, Kvareli and Kindzmarauli nestle in the picturesque foothills of Great Caucasus at the left bank of Alazani River. These appellations are internationally recognized for the production of elegant whites and profound and complex reds, dry and semi sweet.
Selected block, Saperavi K.2001, of Kondoli vineyards have been green harvested during the first days of véraison (August) in order to artificially reduce the grape yield down to 7 tons per hectare and thus increase the overall quality and concentration of remaining fruit. At the end of September the grapes were hand harvested in small boxes, hand sorted in our winery and then gently de-stemmed and crushed for farther fermentation, which took place in open lid 225l barriques. During the whole process of fermentation cap management was performed only by hand punching, thus overall mechanical impact on grape skins has been minimized and ensured soft extraction of tannins and coloring elements. After the 20 day long maceration, wine was transferred to closed oak barriques for malolactic fermentation and aging for 12 month. Coarse filtration complemented by bottling and 6 month of bottle maturation in our cellar before the release.
Marani Kondoli Vineyards Saperavi is deep cherry red color. Complex and rich, with cherry, prune, blackberry, dried fruit and toasted oak aromas. Elegant, aromatic and soft black fruit and vanilla flavors. Long and spicy finish.