Satrapezo Icewine Cabernet 2019

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Colour: Light pomegranate with bricky highlights

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Aromas: Intense aromas of honey, strawberry jam, poached quince and red grape juice.

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Palette: The taste repeats the nose, adding mandarin confiture and prune jam. The finish is lingering, showing a well-balanced and inviting aftertaste.

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A rare and distinctive take on sweet wine, the Marani Satrapezo Icewine Cabernet 2019 reimagines Cabernet in a richly concentrated icewine style, offering both power and precision.

Crafted from late-harvested grapes exposed to naturally low temperatures, this wine captures intense flavour while maintaining balance through fresh acidity. Unlike traditional white icewines, this expression brings added depth, structure, and subtle tannin — creating a more complex and layered dessert wine experience.

Produced in limited quantities, it stands as a unique addition to any premium Georgian range — ideal for customers seeking something beyond the expected.

Produced in very limited quantities, this is a dessert wine with both purity and structure, appealing to those seeking something distinctive beyond classic European sweet wines.

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Key Details

• Grape: Cabernet
• Style: Icewine / Sweet Red
• Region: Kakheti, Georgia
• Alcohol: ~10–11%
• Format: 375ml half bottle
• Production: Very limited
• Cellaring: 10+ years

VINIFICATION

The fully frozen grapes in southern blocks of Rkatsiteli at Kondoli Vineyards, along with additional Rkatsiteli grapes from selected old vineyards in Ikalto and Gulgula villages in Kakheti, were harvested in early December, when the outside temperature fell dropped to -9°C.

At these temperatures, the water portion of each grape separates from sugar, flavor, and acid components. The water freezes and crystallizes, leaving the other compounds as suspended liquid drops among the water crystals.

The grapes were hand-harvested early in the morning in small boxes, then hand-sorted in our winery. After removing all damaged grapes, the remaining fruit was gently crushed in basket press. The fermentation was held for a period of 2 months in stainless steel tanks at a controlled temperature of 16-18°C.

Afterwards, the wine was kept cold at around 0°C for 6 months. Light filtration was complemented by bottling, followed by 6 months of bottle aging in our cellar before the release.