Georgia is one of the few places where the most authentic, autochthonous wild grapevine grows. The natural conditions are ideal for cultivating numerous indigenous and imported varieties. Vineyards are located in the foothills and on the plains. Up to 60% of Georgia's varieties are cultivated in Kakheti, and the best grapes, according to the locals, grow in the Alazani Valley. This article explores the finest Georgian grape varieties.
Table of contents
Table Grape Varieties of Georgia
Georgia is considered one of the first centers of cultivated vine origin. The image of the grape is used in religious symbolism, art, architecture, and literature.
Around 4,000 vine species are known worldwide, 525 of them are Georgian, 29 are used for winemaking, and 9 are marketed for fresh consumption.
The soil and climatic conditions of the country are ideal for growing table grapes. However, local viticulturists are not particularly interested in cultivating these varieties. Table grapes were allocated no more than 0.5 - 1 ha of area. Producers consider table varieties to be a risky, perishable product unsuitable for processing, hence they prefer technical ones.
Aladasturi
A red grape variety with 75 - 77% fruitful shoots. The fruits are used for wine production and fresh consumption. The average bunch weight is 200 g.
The ripening period is mid-October. The storage period is October - March. Yield is 70 - 100 q/ha. Transportability is high. Cultivation regions: Ozurgeti, Vani, Chokhatauri, Samtredia.
Tita Kartlis
A high-yielding variety with large bunches. The harvest is gathered from September. The berries are large, elongated, less often oval, slightly widened in the middle, rounded at the ends. The skin is dense, greenish-yellow, with a thick pruinose bloom. The flesh is fleshy and juicy, with a fruity taste and aroma. Juice sugar content - 17 - 21%, acidity - 5 - 8 g/l.
Kartuli Saadreo
An early table variety: 100 - 120 days pass from bud break to full berry ripeness. Bunches are medium-sized, conical, dense. The berries are round, the skin is thin, light yellow, with a waxy coating. The flesh is fleshy and juicy. The average yield is 60 - 110 q/ha.
Tbilisuri
A late table variety. The ripening period is 175 days. The berries are oval, large. The skin is thick, greenish-yellow, with a golden-bronze blush and a light pruinose bloom. The flesh is fleshy, juicy. The taste is balanced. The average yield is 150 - 190 q/ha.
Shasla Tetri
An early table variety. The bunch is dense, conical, medium-sized. The berries are round, medium-sized. The skin is thin, golden, covered with brown dots. The flesh is juicy, fleshy, the taste is harmonious. Sugar content - 16-17%, acidity - 5.5 - 5.7 g/l. The average yield is 140 - 170 q/ha.
Tskhenisdzudzu Apkhazuri
A table variety of late ripening. Bunches are large, dense or medium loose. The berries are large, oval. The skin is thick, dark pink. The flesh is not very juicy, crisp. The berries detach easily from the bunch. The taste is sweet, pleasant, the aroma is weak. Sugar content - 17.5 - 19%, acidity - 7.3 - 10.4 g/l. Average yield - 150 - 170 q/ha.
Budeshuri Tsiteli
The best early-ripening table variety. Bunches are medium, often large, conical, winged, and loose. The berries are medium, rarely large, oval, symmetrical, dark pink, but turn black when overripe.
The skin is thick, dense, separates poorly, covered with a thick pruinose bloom. The flesh is dense, fleshy. The taste is pleasant, balanced, the aroma is weak.
Note. In Georgia, the table grape cultivation season lasts from the second half of July to the end of November, allowing for the cultivation of early and very late varieties with high organoleptic qualities.
Yield - 130 - 150 q/ha. Berry sugar content - 17-18%, acidity - 6-7 g/l.
Georgian Wine Grape Varieties (Technical)
Technical varieties are intended for making juices, concentrates, compotes, brandies, marinades, wines, raisins, and currants. This is the focus of the country's viticulturists.
Let's consider the most famous Georgian grape varieties (wine, technical).
Goruli Mtsvane
A mid-late variety from the Black Sea basin. The full ripening period is 170 - 180 days. Bunches are medium-sized, conical, less often cylindrical, of medium density. The berries are round, the skin is thin, greenish-yellow or yellow, with pink spots. The flesh is fleshy and juicy. The taste is sweet, with a barely noticeable astringent note.
Average yield - 100 - 110 q/ha. The berries are used for producing white table wines, brandy, and sparkling wine materials.
Dondghlabi Shavi
A late variety from the Black Sea basin. The harvest is gathered in early October. Bunches are medium, cylindrical, cylindro-conical, and narrow-conical, of medium density. The berries are medium, round and slightly oval. The skin is dense, dark pink, overripe - almost black. The flesh is juicy, the taste is balanced. Yield is high - 170 - 190 q/ha. Sugar content - 19-20%, acidity - 10-11 g/l. The fruits are used for making table wines and brandies.
Ojaleshi
A red wine variety cultivated in the Samegrelo regions. The harvest is gathered from late October to mid-November. Bunches are cylindrical or conical.
The berries are dark blue, round or slightly oval. Sugar content - 21.2 - 24.3%, acidity - 7.5 - 9 g/l. The harvest is used for producing dark red original dry or semi-sweet table wines.
Alexandreuli
A mid-late technical variety from the Black Sea basin. The berries are medium-sized, round, black. The skin is thick, dense, the flesh is crisp, juicy. The ripening period is 168 days.
Average yield - 60 - 70 q/ha. Sugar content - 25-26 %, acidity - 5 - 7 g/l. The fruits are suitable for making the dry ordinary table wine "Alexandreuli", and in a blend with Saperavi, original semi-sweet wines are produced.
Khikhvi
A technical mid-late variety. Bunches are medium-sized, the fruits are greenish-yellow with sunburn spots. The skin is thin, the flesh is crisp, juicy. The harvest ripens in 150 days.
Average yield - 60 - 90 q/ha. Juice sugar content - 27 - 29%, acidity - 5 - 7 g/l. The grape is used to produce the varietal fortified white wine "Khikhvi", and in a blend with Rkatsiteli and Mtsvane - wines of the Kakhetian type "Rkatsiteli Khornabudjuli".
Dzelshavi
A late technical variety. The fruits are medium-sized, black or dark red. The flesh is dense and juicy. The harvest is gathered after 170 days. Yield - 90 - 145 q/ha. The berries are used to make the ordinary wine "Dzelshavi", and in a blend with Cabernet Sauvignon - for producing red sparkling wines.
Chkhaveri
A late technical variety. Bunches are medium-sized, cylindrical, the berries are medium, dark red, the skin is dense, the flesh is juicy. The harvest is gathered after 218 days in November. Sugar content - 22 - 25%, acidity - 5 - 7 g/l. The fruits are used to produce the semi-sweet wine "Chkhaveri", and in a blend with Rkatsiteli and Chinuri, white sparkling wines are made.
Chinuri
A mid-late technical variety of the eastern group. Bunches are cylindrical or cylindro-conical. The berries are medium-sized, greenish-yellow with dark red dots. The skin is thin but dense, the flesh is juicy. The ripening period is 166 days.
Yield - 70 - 80 q/ha. Sugar content - 21-22%, acidity - 8-9 g/l. Chinuri is used to produce the eponymous table wine, and in a blend with Rkatsiteli and Chkhaveri, excellent white sparkling wines are obtained.
Autochthonous Georgian Grape Varieties
Aboriginal, or autochthonous varieties belong to a specific locality. The term "aboriginal" is applied to plants descended from wild species or forms that grew in specific regions. In ancient viticulture regions, varieties were created by selecting wild-growing species or hybrids. The closest connection between aboriginal and wild-growing grapes has been identified in Western Georgia.
There are many autochthonous Georgian varieties: Tsolikouri, Krakhuna, Kudza, Tavkveri, Mujuretuli, Usakhelouri, Chkhaveri, Shavkapito, Kapistoni Shavi, Chumuta, Jani, Paneshi, Kachichi, Budeshuri Tsiteli. However, the most famous among them are Kisi, Saperavi, Rkatsiteli, Mtsvane, and Tsitska.
Kisi
An autochthonous white grape belonging to the group of Kakhetian varieties. The fruits are used for producing European, traditional Kakhetian, natural semi-sweet, fortified, and dessert wines. Wine made by the European method has a light straw color, a pleasant varietal aroma, and a delicate harmonious taste. Kakhetian wines are darker and more full-bodied, with a rich and complex taste, and a fruity aroma. In a blend with Rkatsiteli, it produces a bright, rich drink.
The Kisi grape from Georgia is a medium technical variety. Juice sugar content is 20 - 22%, acidity - 7.5 - 8.5 g/l. Bunches are medium-sized, conical or cylindro-conical in shape. The berries are medium, oval, the skin is thin, greenish-yellow, the flesh is juicy. The fruit ripening period is 140 days. Yield - 50 - 80 q/ha.
Vineyards are concentrated in the foothills of the Akhmeta region.
Saperavi
The main autochthonous red grape variety, distinguished by high yield and unpretentiousness. It produces various high-quality wines: "Kindzmarauli", "Akhasheni", "Mukuzani".
Translated from Georgian, the name of the variety means "dyer". The dark fruits contain a lot of coloring matter, so they produce the reddest wines. Even the juice of the berries is pink, which is not typical for black varieties.
Table wine from the Saperavi variety has an intensely dark color, is characterized by moderate alcohol and acid content, a rich bouquet, and high taste qualities. Wines from Saperavi age slowly and retain their organoleptic properties for up to 50 years. Experts recommend consuming them after four years of aging.
Plantings occupy more than 4000 ha. The harvest is gathered in the second half of September - mid-October. Juice sugar content - 20 - 26%, acidity - 7.4 - 8.5 g/l.
Note. Saperavi is used to produce many wines: "Akhasheni", "Kvareli", "Kotehi", "Kindzmarauli", "Tbilisuri", "Pirosmani", "Alazani".
Wines from Saperavi can be dry, semi-sweet, sweet, or fortified. The variety is suitable for producing drinks by both traditional and European methods. The must is aged in French, Slovenian, American, Hungarian, or Caucasian oak. The finished product is inky, often cloudy, with aromas of liquorice, spices, berries, tobacco, roasted meat, and chocolate. The texture is juicy and astringent, with a slight acidity. Alcohol content - 12 - 14%.
The aroma depends on the terroir:
- in cool regions, elegant wines with aromas of red berries are made;
- in warm areas located far from the mountains, wines with fruity notes and high alcohol content are produced.
Rkatsiteli
A white autochthonous Georgian grape variety used for producing white wine. Rkatsiteli is distinguished by high yield and is cultivated in huge quantities mainly in Kakheti, less in Kartli. In many other countries, wines from this variety have a sourish taste, but not in Georgia. The local climate is ideal for growing Rkatsiteli. Especially tasty grapes are obtained near the village of Tsinandali near Telavi.
Rkatsiteli is a medium or late-medium technical variety, ripening completely in mid-September in Kakheti and in early October - in Kartli. Berry sugar content - 20 - 24%, acidity - 7-8 g/l.
The berries are medium-sized, oval, the skin is thin, golden-yellow, with brown spots. The flesh is juicy. The ripening period is 150 days. Yield - 110 - 160 q/ha. The variety is characterized by medium growth vigor.
From Rkatsiteli, famous white wines are produced using Kakhetian and European technologies; Imeretian technology is not used. Wines with a protected designation of origin are obtained from this grape: "Kotehi", "Tsinandali", "Kardanakhi", "Gurjaani", "Kakheti", "Vazisubani", "Napareuli", "Tibaani", port wine "Kardanakhi" and madeira "Hirsa".
Mtsvane
There are two varieties of Mtsvane: Kakhetian (Kakhuri) and Gurian (Goruli). Mtsvane translates from Georgian as "green". The berries are uniformly green. The wines are light, slightly acidic, with a complex fruity aroma, resembling European white wines. Mtsvane Kakhuri is used in blends with Rkatsiteli. The result of this fusion is the wine "Tsinandali".
Vineyards are located in Kakheti, near Tbilisi, where the white wine "Manavis Mtsvane" is produced.
Mtsvane Kakhuri is winter-hardy but does not tolerate drought well. It belongs to the group of Kakhetian grape varieties. The harvest begins in the second half of September.
In Georgia, it is believed that the best Mtsvane is cultivated in the village of Manavi. Wine is made from the grape using European and Kakhetian technologies. Wine made by the European method has a greenish-straw color, a harmonious and lively taste, enriched with fruity tones. The drink obtained by the Kakhetian technology is brighter, more energetic, and acquires a strong fruity aroma with aging.
Mtsvane Kakhuri is used for producing wines with a protected designation of origin: "Manavi", "Vazisubani", "Kardanakhi", "Tsinandali", "Kakheti".
Mtsvane Goruli is grown mainly in Kartli. High-quality products are produced from the berries. The wine is lively and energetic. In the Kartli regions, the variety is used as a blending material for producing sparkling wines.
Goruli ripens late: in mid-October - early November. Juice sugar content is 21.5 - 23%, acidity - 9-10 g/l. The wine ages slowly. Goruli Mtsvane in a blend with Chinuri gives the white sparkling wine "Ateni".
Tsitska
Tsitska is an autochthonous white grape from Imereti. Table wine has a light straw color with a greenish tint, an energetic, lively, harmonious taste. Aged products acquire a pleasant bouquet and vegetative tones.
Tsitska is a late technical variety. The harvest begins in the second half of October. Juice sugar content - 18 - 25%, acidity - 7 - 10 g/l. Bunches are medium, cylindrical or conical, dense. The berries are medium, round or slightly oval, greenish-yellow, covered with a thick waxy coating. The flesh is juicy, crisp, the taste is harmonious. The skin is thin but strong. Yield is high: 150 - 170 q/ha.
Tsitska is also used for making sparkling wines. In a blend with Tsolikouri, a white dry wine with a name by place of origin - "Sviri" - is obtained.
Vineyards and Grape Plantations of Georgia
The natural conditions of Georgia create a favorable environment for viticulture. The country is divided into the following zones:
- Kakheti - the main wine-growing region of Georgia;
- Kartli, with the subzones Kvemo Kartli, Shida Kartli, Zemo Kartli;
- Mesketi (Samtskhe-Javakheti);
- Imereti with the subzone Sviri;
- Racha-Lechkhumi with the subzone Khvanchkara; in the Lechkhumi area, the subzones Tvishi and Usakhelouri are distinguished.
Traditionally, wines are named after the area where the grapes are grown. Up to 65 - 70% of the plantations are in the Kakheti region, which is divided into 25 subzones. Here, varieties such as Napareuli, Tsinandali, and Gurjaani are cultivated.
The best varieties are grown in the Alazani Valley, at an altitude of 400 - 700 m above sea level. They produce red and white table wines, dry, sweet, and dessert wines.
Adjara is a region in the southwestern part of Georgia. The hot and humid subtropical climate contributes to the cultivation of plants with a long vegetative period. Traditional Adjarian wines are "Satsuravi", "Khopatushi", "Klarjuli", "Mekranchi", "Shavshura".
On other vineyards in Georgia, varieties suitable for producing red dry and white table wines are cultivated.
Conclusion
Georgia mainly grows technical grape varieties. Table grapes are less popular: their cultivation is considered economically unprofitable. The most famous table varieties with excellent taste are: Aladasturi, Tita Kartlis, Kartuli Saadreo, Tbilisuri, Shasla Tetri, Tskhenisdzudzu Apkhazuri, Budeshuri Tsiteli.
Technical varieties are used for producing white and red dry, sweet, semi-sweet, fortified wines, port, brandy, and sparkling wines. The most famous among them are Goruli Mtsvane, Dondghlabi Shavi, Ojaleshi, Alexandreuli, Khikhvi, Dzelshavi, Chkhaveri, Chinuri.
Autochthonous plants belong to a specific locality and originate from wild species or forms. The most popular are: Kisi, Saperavi, Mtsvane Kakhuri and Goruli, Rkatsiteli, and Tsitska.