The making of

The Vineyards:

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BEDOBA is made from Saperavi grapes, which come from vines that are over 30 years old. They are cultivated using sustainable and organic techniques, avoiding the use of artificial fertilisers (chemicals). Located in the classic and historic micro-zones of Kindzmarauli and Kvareli in the Kakheti region, the vines are trained on trellises and planted on 8 metres of black slate soil, which gives BEDOBA its unique style.

The Harvest 2021:

100% of the grapes were hand harvested between the 15 of September 2021 and the 23 of November 2021, depending on the ripeness of the different vineyard parcels. The weather is typically influenced by the nearby Great Caucasus Mountains, allowing for a dry harvest with typical mild temperatures during the day but cold nights, ideal to avoid any kind of rot. A small percentage of the best grapes are left in the vineyards until the end of Decemberto allow a sort of natural passerillage (drying) of the grapes.

The average production is around 8 tons per hectare.

The Vinification and Maturation:

Most
Most of the harvested grapes are partially destemmed and crushed in stainless steel vats where fermentation takes place. A large proportion of the grapes are fermented as whole bunches in qvevri amphoras. After about 6 weeks of fermentation in stainless steel vats, the juice is drawn off and some of it is racked into 225l first and second fill oak barrels, as well as 5000l wooden barrels, where the wine undergoes malolactic fermentation.

Once malolactic fermentation is complete, the wine is racked off the lees and transferred to a new set of 225L first and second fill oak barrels and 5000L oak vats for further maturation.

The grapes, fermented as whole bunches in the qvevris, remain in the amphoras until March of the following year. The wine is then removed from the qvevris, pressed and transferred to new qvevris for further ageing.

Aged in stainless steel vats, qvevris amphoras, 5000 litre oak barrels and 225 litre oak barrels, the final cuvée is a blend of 100% Saperavi wines.

Tasting and Pairing:

BEDOBA shows itself in a dark robe, with a savory-spicy bouquet of blackberries, mountain herbs, floral aspects and black pepper. Powerful, compact, spicy-fruity and creamy-juicy on the palate. The finish has a fine maturity

Very versatile food pairing, very good with roast lamb or beef, grilled pork skewers, grilled oyster mushrooms, hard cheese such as Comté, Gruyère. Served ideally at 16°c