Marani Mukuzani, from the geographic protected viticulture area

Mukuzani is a village in Kakheti, west of the Alazani River. The Saperavi grapes are harvested by hand at optimum maturity. The fermentation takes place in a stainless steel tank. After that, the wine is further matured through an 9-12 month storage in 225L oak barrels.

• Deep red color, complex bouquet
• Cherry flavors, covered with subtle notes of coffee and chocolate
• The entrance is dominated by fruity ripe cherry, followed by vanilla and oak
• Mild tannins on the finish

Food Labeling

The red Gemieri from Kakheti by Marani

The grapes of the three different grape varieties Saperavi, Alexandreuli and Malbec are picked by hand at the best time of their maturity. After mashing, the juice is fermented in stainless steel tanks at a controlled temperature. Once the optimum sugar-acid balance has been reached, the fermentation is stopped by cooling in order to maintain the natural sweetness and freshness of the wine.

• Intense ruby color with violet hue
• Ripe blackberry and blackcurrant with the hints of prune
• Young with soft sweetness, accompanied with aromas of red fruits, which is balanced with grape tannins during the finish

Food Labeling

Akhasheni is a village in Kakheti, west of the Alazani River

The Saperavi grapes are harvested by hand at optimum maturity. The fermentation of the Marani Akhasheni takes place in a stainless steel tank. When the optimum sweetness and acidity are reached, the fermentation is stopped by cooling.

• Dark red color
• Aromas of blackberry, cherry and licorice, with notes of plum

Food Labeling

The Kindzmarauli specific growing area in Kakheti at Kudigora

The Saperavi grapes are harvested by hand at optimum maturity. The fermentation of the Marani Kindzmarauli takes place in a stainless steel tank. When the optimum sweetness and acidity are reached, the fermentation is stopped by cooling.

• Purple red color
• Blackberry and raspberry in the nose
• Aroma with sweet ripe blackberry and light acid on the tongue

Food Labeling

Noble Saperavi by Marani, single vineyard Kondoli

In selected blocks of the Kondoli Vineyard in Kakheti grapes are harvested green in early august at the bottom of the vines. As a result, the yield is reduced to less than 7 t/ha. This leads to the improvement of the quality and concentration of the remaining fruits. At the end of September, the ripe Saperavi grapes are hand-picked in small boxes and sorted by hand at the winery. The 20-day fermentation takes place in open 225 liter oak barrels. Then the wine is bottled in closed oak barrels for 12 months. The botteling takes place after a corse filtration.

• Deep red color
• Intense fruity and spicy, with aromas of blackberry, blackcurrant, licorice and smoke
• Perfectly balanced fruit taste with fine tannins
• Benefits when stored for 5-6 more years

Maranis single vineyard Kondoli combines Saperavi with Merlot

In selected blocks of the Kondoli Vineyard in Kakheti grapes are harvested green in early august at the bottom of the vines. As a result, the yield is reduced to less than 7 t/ha. This leads to the improvement of the quality and concentration of the remaining fruits. At the end of September, the ripe Saperavi and Merlot grapes are hand-picked in small boxes and sorted by hand at the winery. The 20-day fermentation takes place in open 225 liter oak barrels. Then the wine is bottled in closed oak barrels for 12 months. The botteling takes place after a corse filtration.

• Wonderfully dark, purple color
• Aromas of blackberry, blackcurrant, some cedar, underlaid with black tea and inviting floral scent
• A wine with a full body, a hint of vanilla, nicely balanced with heavy tannins
• Benefits from storage for 6-8 more years

Alexandreuli, Merlot and Saperavi, a fine trio of Maranis single vineyard Kondoli

In selected blocks of the Kondoli Vineyard in Kakheti grapes are harvested green in early august at the bottom of the vines. As a result, the yield is reduced to less than 7 t/ha. This leads to the improvement of the quality and concentration of the remaining fruits. At the end of September, the ripe grapes are hand-picked in small boxes and sorted by hand at the winery. The 20-day fermentation takes place in open 225 liter oak barrels. Then the wine is bottled in closed oak barrels for 12 months. The botteling takes place after a corse filtration.

• Ruby color.
  Saperavi - with full body and intense black fruits
  Alexandreuli - lighter color and texture, full of strawberry and sweet vanilla notes
  Merlot - concentrated, ripe fruit taste
• Complex composition, dominated by red berries and cherries, spicy with some mint and roasted oak flavor
• Benefits when stored for 5-6 more years

Traditional Saperavi Qvevri by Marani from Kakheti

The Saperavi grapes are hand picked and destemmed at the optimum of their maturity in the second decade of September. The fermentation of the uncrushed grapes in the Qvevri takes about 3 weeks, followed by malolactic fermentation. Later the Qvevris are refilled, then sealed and left on the skin for a 3 month maceration. At the end of December to the beginning of January, the wine is clarified and transferred to stainless steel tanks for a few months before bottling.

• Deep red color with dark purple hints
• Nose with intense aromas of fresh, ripe red fruits and minty flavours
• The palate is soft and juicy, finishing on sweet spices and young tannins

Satrapezo Saperavi Qvevri by Marani, powerful elegance

The SATRAPEZO Saperavi is produced according to ancient winemaking techniques in amphora (Qvevri), buried in the traditional wine cellar. In selected blocks of the Kondoli Vineyard in Kakheti grapes are harvested green in early august at the bottom of the vines. This reduces the yield to less than 4-5 t/ha. It leads to the improvement of the quality and concentration of the remaining fruits. At the end of september, the ripe grapes are hand-picked in small boxes and sorted by hand at the winery. The fermentation takes place with skin and seeds in the Qvevri. After aging for 30 days, the wine is decanted and further matured for 24 months in traditional new oak barrels. The wine is bottled unfiltered.

• Deep red color.
• The nose is filled with intense red and black berries, mint leaves, spices and vanilla flavors
• Full body with black cherry jam, round in the middle, soft and aromatic
• Fresh strawberry and eucalyptus notes balanced with ripe grape tannins
• Benefits from storage for 10 more years

The Marani Reserve, only from the best vintages

An extraordinary wine created in small quantities presents its potential, longevity and outstanding quality. The Marani Reserve 2007 is the first of its class by Marani. A unique red wine made from hand selected Saperavi with minimal intervention during and after the fermentation. In selected blocks of the Kondoli Vineyard in Kakheti grapes are harvested green in early August at the bottom of the vines. This reduces the yield to less than 5-6 t/ha. It leads to the improvement of the quality and concentration of the remaining fruits. At the end of september, the ripe grapes are hand-picked in small boxes and sorted by hand at the winery. The fermentation takes place in open 225L oak barrels, followed by maturation in closed oak barrels and unfiltered botteling.

• Deep ruby ​​red color
• Intense nose, aromas of cherry liqueur, red fruit jam and a wonderfully spicy, smoky, earthy bouquet
• Perfectly mature, elegant and soft with a creamy taste of red fruits, sweet spices, leather and light tobacco
• Long-lasting spicy finish, supported by mild and ripe tannins