Didebuli Sachino spends four days on the skin, then is pressed off for fermentation into cold stainless steel talks. TASTING NOTES It is a soft, easy-sipping, garnet colored blend of 70% Saperavi and 30% Rkatsiteli with a velvety texture and a fruit forward bouquet. Notes of strawberry and raspberry yield to a slightly sweet, subtly peppery finish. This low tannin wine is best served slightly chilled and with a group of friends.