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Grape Varieties

Almost 530 different varieties of grape are currently recorded in ten of Georgia’s viticultural regions

Almost 530 different varieties of grape are currently recorded in ten of Georgia’s viticultural regions. Over 425 of these are regularly grown (some in vine collections only) and the rest are being sought after. Some of the varieties are widespread, but the majority are only very rarely cultivated—usually in vine collections or in experimental vineyards.

The greatest diversity of varieties is to be found in Kakheti, where 80 different varieties are recorded as being cultivated. Imereti boasts 75 different varieties under cultivation; Kartli 72; Mingrelia 60; Abkhazia 58; Guria 53; Adjara 52; Racha-Lechkhumi 50. Besides these regions, Meskheti also used to have some unique varieties.

In the XIXth century, fungal diseases followed by phylloxera damaged the diversity of Georgia’s vines, and in the 1970s the country’s planned economy excluded even more varieties of grape from production. Nowadays, it could be said that Georgia is experiencing a revival of rare Georgian varieties of grape. New vineyards have been planted, and hitherto unknown local varieties of grape are slowly being grown. The total surface area of vineyards of less common varieties is increasing, and various illustrious varieties of grape are slowly recovering their former glory and status.

White Grape Varieties

Rkatsiteli

Rkatsiteli, whose name means “red stem” (rka meaning vine cane; tsiteli meaning red) is the leading white grape variety in Georgia, comprising 43% of all vineyard plantings across 20000 hectares. It is native to Kakheti in eastern Georgia and is cultivated throughout the province, as well as in Kartli. Rkatsiteli is produced through both traditional and European vinification methods, and is the principal grape in most Kakhetian white wines. Rkatsiteli offers subtle floral aromas with notes of citrus, quince, and apple. If vinified in Qvevri, the wine typically is more powerful, moderately tannic, with crisp acidity; the oxidative handling elicits flavours of honey, dried orange peel, spices, apricot and other stone fruits.

Kakhuri Mcvane

Literally, ‘green from Kakheti’, this variety grows well on the calcareous soils in Kakheti, south-eastern Georgia, particularly in PDOs of Tsinandali, Manavi, Gurjaani, Vazisubani and Kardenakhi.
When vinified in a European style, the young dry, white wine often has a greenish-straw tinge. Mtsvane Kakhuri imparts fresh white peach, floral, citrus and tropical aromas, with a light mineral undertone. It is quite dark and will show more apricot and stone fruit character when vinified in Qvevri. Mtsvane Kakhuri is a solo performer in the PDO Manavi, a dry white wine from the region of the same name in Kakheti. Up to 20% of Mtsvane Kakhuri may be blended with Rkatsiteli for the classic Tsinandali PDO.

Kisi

Kisi is indigenous to Kakheti. It ripens before Rkatsiteli, typically in the last 2 weeks of September, and is made both in the European and Georgian manner. Occasionally it is fortified. A straw-coloured wine when produced in the European style, the nose is quite floral with flavours of pear, citrus and green tea on the palate; the amber Qvevri wines reveal more apricot, mango, lime, orange and walnut character. Some Producers believe it to be capable of producing finer, more expressive wines than Rkatsiteli. Kisi is also grown in Kartli.

Chinuri

Originating in Kartli, but also grown in Kakheti, Chinuri has a three-lobed leaf; its cylindrical bunches often have one very large wing. The vine is comparatively resistant to fungal diseases and chlorosis, and is less susceptible to frost than many other indigenous varieties. It is high yielding and a medium-late ripener, with budburst in mid-April and maturation in early October. The skin detaches very easily its juicy flesh. With its naturally high acidity, Chinuri is most famous for the sparkling PDO Atenuri wine, which may include Goruli Mtsvane or Aligoté in the assemblage. When produced anaerobically (in sparkling wines or European-style still wines), Chinuri has floral and herbal aromas, including hints of mint, pear and other yellow fruits. Chinuri qvevri is tannic and muskier, with flavors of dried pears and apricots.

Goruli Mcvane

Not to be confused with the Mtsvane Kakheti, this “Green Gori” has a variety of alternative names and synonyms. Commercially, however, it is labelled consistently as Goruli Mtsvane. The variety is mostly planted in the alluvial soils along the Mtkvari River including the Ateni Valley. Thick-skinned, the berry is yellow-green and medium-sized. The bunches are cone-shaped and winged. Goruli Mtsvane is relatively resistant to downy mildew with average frost resistance. A variety with delicate high-toned aromatics, it oxidizes easily, and is often blended with Rkatsiteli or Chinuri to bolster its structure and inhibit oxidation. One of Georgia’s lighter-bodied wines, Goruli Mtsvane is best drunk when young and fresh, when its floral, lime, and subtle honeyed notes are crisp and most vibrant.

Krakhuna

Meaning “crispy” in a local Imeretian dialect, Krakhuna is indigenous to Imereti in western Georgia. It mostly is grown in the central part of the province, around Sviri, Obcha and Dimi. Its bunches are of medium size, dense and conical, with thin-skinned berries. It may be blended with Tsolikouri and Tsitska for the Gelati blend. Whether Krakhuna is fermented either in the European and traditional Georgian manner, it offers notes of intensely ripe banana and apricots, with honeyed tones. Produced in qvevri, Krakhuna wines are deep amber, with chalky tannins, stone fruit flavors with tropical notes and a slight herbal tinge. With its considerable flavor profile and broad structure, Krakhuna wines have the potential to develop in bottle.

Tsolikauri

The leading white grape of western Georgia, Tsolikouri originates in Kolkheti (ancient Colchis, the land of the Golden Fleece). The vine has medium-sized, conical bunches, which may have wings, and is of average density. The round, yellow-green berry itself is relatively thick-skinned. Most Tsolikouri plantings are in Imereti and Guria, but it is also planted in Racha-Lechkhumi, Samegrelo, and Adjara.) When made in the European style, Tsolikouri wines are medium- to full-bodied, slightly oily, with soft acidity and a broad texture, with subtle notes of yellow fruits, melon, mineral, and a light floral lift It may be fermented and/or matured in oak. Tsolikouri may be blended with the lighter-bodied Tsitska, and sometimes Krakhuna, for PDO Sviri wines. In PDO Tvishi, a semi-sweet wine Lechkhumi with 30-40g/l residual sugar, Tsolikouri is a solo act.

Tsulukidzis Tetra

Grown throughout upper and central Imereti, Tsitska means “variety with small grapes the village of Tsitske or Tstiskiuri.” (Iv. Javakhishvili ). By current standards, however, the grape is of medium size, with thick skins. The medium-sized, generally conical bunches tend to be compact and dense. Budburst is generally mid-April, with ripening at the beginning of October. The vine has moderate vigor but with high yields. When vinified to dryness, Tsitska wines suggest yellow fruits such as quince, melon, and pear, sometimes with a honeyed note. Tsitska may be blended with Tsolikouri, and sometimes Krakhuna, for PDO Sviri and other dry table wines.

Red Grape Varieties

Saperavi

Saperavi, meaning “something to color with,” or “to dye,” is Georgia’s leading red grape variety. A very old variety, it is Georgia’s most widely planted red grape. Saperavi can be dry, semi-sweet, full-on sweet, or fortified. Both traditional and European methods are used. Regardless of how produced, this tenturier variety gives wines that are inky, often fully opaque, with aromas of dark berries, licorice, grilled meat, tobacco, chocolate and spices. Texturally, the wine is sappy and tannic, with considerable acidity; alcohol levels can range 12-14%. The diversity of clones and varities of Saperavi attests to the ancient nature of the grape. Leading PDOs based on Saperavi include Napareuli (dry), Mukuzani (dry, often with riper, more intense flavors); and Kindzmarauli (semi-sweet, but with crisp, fresh acidity).

Ojaleshi

One of Georgia’s oldest vine varieties, Ojaleshi, means “growing on a tree” in the Megrelian. It was the dominant variety in the mountainous district of Samegrelo in north-western Georgia, Ojaleshi performs best on the limestone soils, it develops rose aromas. Ojaleshi has round leaves with triangular teeth, and small, conical bunches of medium-sized, dark, blue-black berries. The grape has thick skins and firm flesh. Typically, Ojaleshi is a ruby-colored, semi-sweet to sweet wine with a gentle bouquet of red fruits lifted by hints of pepper or spice. Alcohol levels range 10-12% abv, with 3-5 g/l residual sugar. With aging in bottle, the wine will gather complexity and approximate a dry red.

Usakhelauri

Literally, the “grape with no name,” Usakhelouri is indigenous to western Georgia. Usakhelouri produces best on loamy, calcareous hillsides such as those in Racha-Lechkhumi. The leaves typically have three distinct lobes. Bunches are medium-sized and dense, more cylindrical than conical, occasionally winged. Berries are round and black but with a bloom that imparts a violet tinge.The grape skin is thin and detaches easily the flesh, but is highly susceptible to fungal diseases. Usakhelouri currently is produced both in qvevri and in neutral open-top containers, with no new wood maturation. It generates a vibrant, high-toned nose of lilacs, violets, mint and pepper; the palate is similarly high-toned and peppery with very high acidity, light tannins and sometimes a feral note

Thavkveri

This red grape, evocatively named “hammerhead,” for the flat top of the berry itself, is indigenous to Kartli but also grown in Kakheti. Tavkveri grows well in deep clay and sandy soils. Tavkveri can bud the end of March through middle April, and matures any the end of August through the middle of September. A vigorous vine and high yielding, its bunches are big and compact with broad shoulders; the grapes are round, somewhat large, and dark blue. Tavkveri is produced both in modern and qvevri styles; modern production may include time in oak barrels. A reasonably versatile variety, it can be an attractive, middle-weight dry red, rosé, sparkling, fortified or dessert wine. The attractive variety exhibits bright cherry and herbal flavors buttressed with darker, earthy flavors. Tavkveri is also enjoyed as a table grape.

Otskhanuri

Otskhanuri Sapere has medium size leaves with three or five lobes; the teeth are triangular with sharp tips. Its medium-sized bunches are cylindrical-conical, composed of various-sized small and medium round berries. The berries themselves are dark blue. Otskhanuri Sapere wines are of an intense ruby color, and a distinctive flavor profile. Firmly structured and tannic, with high acidity, when young it exhibits bright flavors of cherries, forest fruits, plums and herbs. Grippy and toothsome when young, the wines peak after 10-15 years of aging, but can age for an additional 20-30 years.

Dzelshavi

Dzelshavi is a variety of red grape that mostly grows in the regions of Racha and Imereti. Dzelshavi is believed to be one of Georgia’s most archaic varieties of grape. Wines made from this variety are usually very soft and airy, but lively and highly-acidic summer wines can also be made. Dzvelshavi grapes are equally well-suited for pink wines, and in the past were used as coupage material.

Mujuretuli

Literally, “ Mujureti,” Mujuretuli is, with Aleksandrouli, best known as forming the other half of the cult partnership that is Khvanchkara. It is largely cultivated along the Rioni River in western Georgia, in the Ambrolauri and Tsageri districts. Monovarietal plantings of Mujuretuli are rare; it is mostly interplanted with Aleksandrouli in limestone and carbonate rocky soils. A relatively vigorous vine, Mujuretuli’s conical, winged bunches are of medium size and can be quite loose. The medium-sized berry is dark blue and oval, and can be rather long. Budburst is mid-April with maturity in early October. Mujuretuli is highly susceptible to downy mildew and sensitive to powdery mildew; like Aleksandrouli, it is both frost and drought resistant.

Chkhaveri

A western Georgian variety, Chkhaveri is mostly planted near the Black Sea coast in Adjara and especially in Guria, but also in Imereti. It can reach very high sugar levels while retaining fresh, brisk acidity, allowing for remarkable versatility. Alcohol levels are always moderate. Regardless of whether the wine is still or sparkling, dry or semi-sweet, Chkhaveri wines are vibrant pink, fresh flavors of red berries, cherries, forest fruits and baking spices. The naturally semi-sweet rosés, produced anaerobically in tank and intended for early consumption are delightful and refreshing. Produced as a light red in qvevri, the fruits are more subdued but the spiciness offers lift and complexity.

Aleksandrouli

Aleksandrouli is a variety of red grape, which is mostly found in the Racha region and it ripens later than average. Wines produced from Aleksandrouli grapes are dry or semi-sweet and are amazingly soft, with aromas of raspberry and black cherry. In the XIX century, the Kipiani family was making naturally sweet wine from Aleksandrouli grapes (blended with other varieties) grown in Kvanchkara and neighboring villages. Kvanchkara PDO wine has also been made from this variety of grape since the 1930s.

Shavkapito

Meaning “vine with a black cane”, European and traditional Qvevri Shavkapito originated in Kartli, in styles. esatern Georgia. Shavkapito is rather terroir-reflective, as groupes grown on the valley floor will produce relatively full-bodied wines, wines from the slopes will be lighter and softer, whereas those from the mountain slopes and foothills are light and fresh with delicate aromatics. Typically, Shavkapito wines are of a light cherry or ruby colour, with berry and herbal notes. They are vinified both in European and traditional Qvevri styles.

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