Saperavi (Georgian: საფერავი; literally "paint, dye" - due to its intensive dark-red colour) is an acidic, teinturier-type grape variety native to Georgia, where it is used to make many of the region's distinctive wines, along with the Alexandreuli and Rkatsiteli varieties. It is also grown in small quantities in the Niagara and Finger Lakes regions of New York State. Leaves are 3-lobed, large, and roundish. Berries are medium to large, elliptic, dark bluish, and thin-skinned; with a maturation period of approximately 5 months and moderate productivity.
Saperavi is also the name for a red wine made from the Saperavi grape variety grown in some areas of Kakheti. It is an extractive wine with a characteristic bouquet, a harmonious taste and pleasant astringency. Its strength is 10.5-12.5% and titrated acidity 5-7%. At the international wine competitions this wine received one gold and one silver medal. It has been produced since 1886. Saperavi grapes produce substantial deep red wines that are suitable for extended aging (perhaps up to fifty years). It has the potential to produce high alcohol levels, and is used extensively for blending with other lesser varieties. It is the most important grape variety used to make Georgian red wines.
Saperavi is a hardy variety, known for its ability to handle extremely cold weather; and is popular for growing in high altitude and inland regions. It is a teinturier[1] grape, containing the red anthrocyanin within the grape pulp as well as the skin; and is unusual in being one of very few such grapes used in single-varietal winemaking (most are used in small amounts, strictly for blending).