The red-skinned and red-fleshed saperavi only has 10 hours skin contact, giving it a gorgeous jewel-like colour. The trio of pals at Do Re Mi ferment and age this in Georgia's iconic kvevri for 10 months before bottling. When you open this, give it a bit of time breathe. Otherwise the quick fix is to pour it into a jug, then pour it back into the bottle. This allows the aromas of savoury plum, sasaparilla and nutmeg to bloom. Saperavi is always plush. Serving you a chocolate box with a side of cooked plum, liquorice and a dusting of earthy beetroot on a red velvet pillow. Mouth watering luxury.