Grapes
Saperavi
3 min
Overview
Saperavi (საფერავი) is Georgia's best-known and most widely planted red grape. Indigenous to the eastern region of Kakheti, it has become the country's ambassador variety - powerful, structured, and deeply colored. Its name literally means “to dye” or “to paint,” referring to its uniquely pigmented pulp and juice, not just its skins. This makes Saperavi one of the few teinturier grapes in the world.
It thrives across Georgia but finds its most expressive form in Kakheti's Alazani and Iori valleys, where warm days and cool nights help the grapes develop richness without losing acidity.
Characteristics
Saperavi berries are small, thick-skinned, with a deep blue-black color and naturally high sugar and acidity. The pulp itself is red, which explains the inky color of the wines. The variety ripens late and is hardy enough to withstand cold winters and fluctuating weather - one reason for its dominance in Georgian vineyards.
Yields can vary widely. When cropped carefully, it gives intense, concentrated fruit with long aging potential. When overcropped, wines can lose focus and appear rustic.
Wine styles
Saperavi's versatility makes it the backbone of many Georgian wine styles:
- Dry red wines - Full-bodied, structured, dark-fruited; the hallmark of Kakheti and key PDOs such as Mukuzani, Napareuli, and Kvareli
- Semi-sweet reds - Naturally sweet or late-harvest styles, notably in Kindzmarauli and Akhasheni PDOs
- Amber or qvevri-fermented reds - Earthy, tannic, and textural, often from smaller family producers
- Modern oak-aged interpretations - Balanced between fruit richness and spice, designed for international palates
Taste profile
Typical Saperavi shows dense color and a spectrum of aromas:
- Aromas: black cherry, plum, blackberry, cassis, smoke, spice, sometimes dried herbs or leather
- Palate: full-bodied, firm tannins, high acidity, long finish
- Aging: develops notes of tobacco, cocoa, and earthy complexity over time
Regions
Regions featuring Saperavi: Kakheti, Kartli, Racha-Lechkhumi, Imereti.
PDO
PDOs featuring Saperavi: Mukuzani, Kvareli, Kindzmarauli, Akhasheni, Napareuli.
Food pairing
Saperavi's boldness matches Georgian and international cuisine:
- Grilled meats, lamb, beef stews
- Game, barbecued pork, roasted vegetables
- Mature cheeses, mushrooms, and hearty casseroles
- Spicy or smoky dishes that balance the grape's tannins
Winemaking notes
Saperavi can ferment successfully with either cultured or native yeast. In qvevri production, full skin and stem contact can last several months, developing strong tannin and earthy depth. Modern producers often opt for shorter maceration or stainless-steel fermentation to emphasize fruit purity.
Blending is uncommon but sometimes used to round tannins - small portions of Rkatsiteli or Mtsvane may appear in experimental cuvées.
Key producers
Notable Georgian wineries producing high-quality Saperavi include both established and boutique names such as Teliani Valley, Shumi, Kindzmarauli Marani, Badagoni, Lagvinari, and numerous family-run Kakhetian maranis.
Summary
Saperavi (საფერავი) embodies Georgia's red-wine identity - deep color, firm character, and unmistakable sense of place. Whether fermented in buried clay qvevri or aged in oak barrels, it bridges Georgia's ancient methods and its modern renaissance.
