“Bolnisi”

Brand name: “Bolnisi”
“Bolnisi” – is dry wine, can be white, amber, red or rose.
“Bolnisi” white should meet the following requirements:
Color: - light beige;
Aroma and taste – flawless, gentle, soft, harmonious, cheerful, variegated flavor of this geographical area, flowering tones of the field, and the wine develops sharply expressed bouquet of fruit tones;
Factual volume of alcohol should not be less than 11%;
Concentration of the reduced extract should not be less than 16 g / l;
Sweetness should be no more than 4 g / l;
Tartaric acidity should not be less than 4 g / l;
Other features shall be in compliance with the requirements of the Georgian legislation.
“Bolnisi” red should meet the following requirements:
Color: - dark red;
Aroma and taste – flawless, bold, extractive, velvety, harmonious, variegated flavor of this geographical area, developed with a sharp expression bouquet of fruit tones;
Factual volume of alcohol should not be less than 11%;
Concentration of the reduced extract should not be less than 22 g / l;
Sweetness should be no more than 4 g / l;
Tartaric acidity should not be less than 4 g / l;
Other features shall be in compliance with the requirements of the Georgian legislation.
“Bolnisi” rose should meet the following requirements:
Color: - dark rose;
Aroma and taste – flawless, gentle, soft, harmonious, cheerful, variegated flavor of this geographical area, flowering tones of the field, and the wine develops sharply expressed bouquet of fruit tones;
Factual volume of alcohol should not be less than 11%;
Concentration of the reduced extract should not be less than 16 g / l;
Sweetness should be no more than 4 g / l;
Tartaric acidity should not be less than 4 g / l;
Other features shall be in compliance with the requirements of the Georgian legislation.
“Bolnisi” amber should meet the following requirements:
Color: - dark amber;
Aroma and taste – complex, well-expressed varietal flavor with fruit tones, shaped, energetic, extractive, velvet well-developed bouquet;
Factual volume of alcohol should not be less than 12%;
Concentration of the reduced extract should not be less than 22 g / l;
Sweetness should be no more than 4 g / l;
Tartaric acidity should not be less than 4 g / l;
Other features shall be in compliance with the requirements of the Georgian legislation.

The Bolnisi micro-zone is located in Kvemo Kartli,  Bolnisi municipality at the height of 570 m above the sea level on the territory between the coordinates 40° 10∋ –41° 45∋'north latitude and 43° 28∋ – 44° 45∋east longitude.

"Bolnisi" white and amber should be made only from the following grape varieties planted in Bolnisi micro-zone: “Rkatsiteli”, “Chinuri” and “Goruli Mtsvane”.

"Bolnisi" red should be made only from the following grape varieties planted in Bolnisi micro-zone: “Saperavi”, “Tavkveri”, “Shavkapito”and “Asuretuli Shavi”.

"Bolnisi" rose should be made only by processing colorful wine grape varieties harvested in the Bolnisi micro-zone, white grapes fermented in red grapes or mixing white and red wines.

Grape processing and wine making should be carried out only in the borders of the Bolnisi micro-zone, and the bottling is allowed outside the micro-zone on the territory of Georgia.
In the production of "Bolnisi" is allowed to use only the operations, materials and substances that are permitted by the Georgian legislation.

The human factor –Artifacts found in Bolnisi region, samples of monuments, cultural monuments, ethnographic sources, literature sources, folk sayings inform us about high professional level of viticulture and winemaking of the ancient times. Grape stones found at the archaeological excavations of Bolnisi "Arukhlo", dates back to VI century BC. Historical materials found in one of the monasteries in Bolnisi claim, that in Bolnisi, at the time of Queen Tamar, white, green and black-red grapes were harvested separately and wine was made from them.
In the 50s of the 50s of the last century, viticulture was given a great place for the Bolnisi region's economy, vineyards were renewed in Bolnisi and villages.
Today, Bolnisi wine factory works really successful Bolnisi, where high-quality wine brand spirit is produced, which is mainly sold in EU countries.

Special rules for labeling
The name "Bolnisi" and marks the "Preserved Appellation Wines" on the label, packaging, in addition in wine accompanying documents and advertising materials will be as follows:
Latin font - "Bolnisi" or "Bolnisi Wine", Protected Designation of Origin and / or PDO
Protected Designation of Origin or/and PDO
Russian font - "Болниси" or "Болнисcкое Вино", Защищённое наименование места происхождения

State control of the production specification and proper use of denomination will be carried out by LEPL - National Wine Agency according to the rule established by the Georgian legislation.

Brand name: "Khashmi Saperavi"
"Khashmi Saperavi" - is red, dry wine.
"Khashmi Saperavi" should meet the following requirements:
Color - dark red, age-appropriate nuances;
Aroma and taste - flawless, microbiologically healthy, body-minded, velvety and harmonious, with distinctly expressed varietal aroma;
Factual volume of alcohol should not be less than 12%
Concentration of the reduced extract should not be less than 24 g / l;
Sweetness should be no more than 4 g / l;
Tartaric acidity should not be less than 5 g / l;
Other features shall be in compliance with the requirements of the Georgian legislation.
The Khashmi micro-zone is located in the sub-zone of Kakheti,  Sagarejo administrative district, on the southwestern slope of the Tsiv-Gombori Range on the left bank of the river Iori, on the territory between the coordinates 41 ° 43 'north latitude and 45 ° 10' east longitude.
The Khashmi micro zone includes the village Khashmi. The area of Khashmi micro-zone is 887 hectares.
"Khashmi Saperavi" should be produced only from the Saperavi grapes variety harvested in the Khashmi micro-zone.
The grapes intended for the production of "Khashmi Saperavi" should be harvested only from vineyards planted in Khashmi micro-zone.
Grape processing and wine making should be carried out only in the borders of the Khashmi micro-zone, and the bottling is allowed outside the micro-zone on the territory of Georgia.
 "Khashmi Saperavi" is made through a complete alcoholic fermentation of dregs. In the production of "Khashmi Saperavi" it is allowed to use only the operations, materials and substances that are permitted by the Georgian legislation.
Bottling "Khashmi Saperavi" in consumer package is allowed since August 1 of the next year of vintage.
The human factor - cultivation of vineyards in Khashmi area is associated with the name of Queen Tamar. Vineyards were cultivated here with her order by David Garejeli fathers . The local population has learnt the rules of vineyard care and wine-making very quickly and made quite high quality wine from Saperavi grape variety.
In the village of Khashmi, together with Kvarelashvili, Goqadze, Qarumidze and others, Qoqrashvili family have also contributed to the development of viticulture and winemaking, who were very experienced viticulturists  and winemakers. According to the ethnographical researches of G. Sumbadze's (1962), one of the oldest cellars in the village of Khashmi belongs to Qoqrashvili. The ancestors' traditions were continued with dignify by brothers - Zaur and Elishuk Qoqrashvili, who presented their family cellar Khashmi Saperavi, named by their ancestors as "Devis Siskhla", at the "The First Festival of Georgian Vine" in 2004, where they became winners and in 2005 "Devis Siskhla", Khashmi Saperavi – won the Silver Medal in international competition in Yalta. 
The wine quality was extremely highlighted here and it was successfully sold not only in Georgia, but also in the Russian Empire and Europe.
Currently small cellars are successfully developed in Khashmi. "Jakelebi", "Artisan", Ketevan Duduashvili, Davit Berulava are the representatives of the family cellars of Khashmi, who regularly develop the quality of Khashmi Saperavi, participate in the annual "New Wine Festival" organized by Wine Club and the National Wine Agency and various exhibitions and competitions and are successful in this business.
"Khashmi Saperavi" is a very popular wine and has high reputation in Tbilisi and the whole Georgia.
Geographical location of Khashmi micro-zone, climate of the region. In foreign languages the name "Khashmi Saperavi" and the marking "Preserved Appellation Wines" on the label, packaging, in addition in wine accompanying documents and advertising materials will be as follows:
Latin font - Saperavi Khashmi
Protected Designation of Origin ან/და PDO
Russian font - Саперави Хашми
Защищённое наименование места происхождения

State control of the production specification and proper use of denomination will be carried out by LEPL - National Wine Agency according to the rule established by the Georgian legislation.

are white and red dry wines.
The white wine is made of Rkatsiteli grape variety with complete fermentation of the must. It is characterized by a light straw color, varietal specific aromas, and pleasant taste. The red wine is made of Saperavi grape variety, with complete fermentation of the must. It is characterized by its red color and varietal aroma with pleasant velvety taste. The micro-zone is located in the middle stream of the Alazani River, on the right bank.

Kvareli is a red white wine. It is characterized by dark red color, varietal aromas, balance and a distinctive bouquet. It is made of Saperavi grape variety, with complete fermentation with the must. The micro-zone is located in Kakheti, Kvareli region, on the left bank of the Alazani River.

Tibaani – is a dry white wine. It is characterized by a dark amber color, sort-specific aroma, well-defined and extracted bouquet, velvety taste and raisin tones. The wine is made the Rkatsiteli grape variety with total fermentation on the skins using traditional Kakhetian methods. The micro-zone is located in Shida Kakheti, the eastern part of the right side of the Alazani Valley.

Sviri – is a dry white wine. It is characterized by a dark straw-yellowish tint, fruity tones, developed and extracted fruit bouquet, harmonious. The wine is made Tsolikouri and Tsitska grape varieties. Krakhuna grape variety with fermentation with the must. The Sviri micro-zone is located in the Imereti region, on the left bank of the Kvirila River.

Napareuli – are dry white and dry red wines. The white wine is made of Rkatsiteli and the wine is light straw-colored, with a well-defined bouquet and wild flower tone. The red wine is made of Saperavi and distinguished by dark red color, varietal specific aroma, velvety with well-developed bouquet. The micro-zone is located in the upper part of the Alazani River, on the left bank.

Manavi - is a dry white wine. The wine is characterized by colors ranging light straw to straw, with a greenish tint, gentle taste, and harmonious and delicate fruity tones, varietal specific aromas and developed bouquet. The wine is made the Kakhetian Mtsvane grape variety, and the use of about 15% of the Rkatsiteli variety is allowed. The micro-zone is located in Gare Kakheti.

Kakheti – is a dry white wine. It is characterized by an amber colour, fruit aroma, pleasant taste, velvety and harmonious. It is made of Rkatsiteli and Kakhetian Mtsvane grape varieties, with fermentation with the must. The micro-zone is located in the basin of the Alazani and Iori Rivers.

Kardenakhi - is a fortified white wine. The wine is characterized by an amber color, varietal specific aroma, harmonious honey fragrance. It is made Rkatsiteli, Khikhvi and Kakhuri Mtsvane grape varieties by leaving behind the crushed grapes and fermentation with must in the process. The micro-zone is located within the territory of the village of Kardenakhi of the Gurjaani district in Kakheti.

Kardenakhi - is a fortified white wine. The wine is characterized by an amber color, varietal specific aroma, harmonious honey fragrance. It is made Rkatsiteli, Khikhvi and Kakhuri Mtsvane grape varieties by leaving behind the crushed grapes and fermentation with must in the process. The micro-zone is located within the territory of the village of Kardenakhi of the Gurjaani district in Kakheti.

Teliani – is a dry red wine. It is characterized by a dark red color, pure varietal specific aromas and a spicy, harmonious, developed bouquet. The wine is made the Cabernet Sauvignon grape variety, cultivated in a Teliani zone in the territory between Kisiskhevi and Vantiskhevi with complete must fermentation. The micro-zone is located in Kakheti, in the middle belt of the Alazani River.

Vazisubani – is a dry white wine. It is characterized by a light straw color, harmonious taste and cheerful, developed bouquet with floral tones. The Vazisubani wine is made of Rkatsiteli and Kakhetian Mtsvane grape varieties, with complete fermentation with the must. The micro-zone is located in the middle part of the Alazani River.

Gurjaani – is a dry white wine. The Gurjaani wine is characterized by a light straw color, harmonious, full bodied and refined taste with varietal specific aromas and well developed bouquet. It is made Rkatsiteli grape variety. The micro-zone includes the villages of Shida Kakheti in the middle part of the river Alazani.

Atenuri – is a white sparkling wine. It is characterized by straw color, harmonious taste, fruity tones, and energetic flavor. It is made of Chinuri and Gori Mtsvane grape varieties. The Aligote grape variety is also allowed. The micro-zone is located in Shida Kartli, in the Gori administrative district.

Tsinandali – is a dry white wine. It is made wine grape varieties of Rkatsiteli and Kakhetian Mtsvane. The wine is characterized by its light straw color, and its harmonious, refined and developed bouquet and specific varietal aroma. The micro-zone is located in Kakheti region, on the right bank of the river Alazani.

Khvanchkara – is a naturally semi-sweet red wine. It is characterized by a dark red color; harmonious taste; velvety, pleasant flavor; fruit tones and varietal aroma. Khvanchkara is a high-quality naturally semi-sweet red wine. It is made the Aleksandreuli and Mujuretuli grape varieties. The micro-zone is located in Racha, in the Ambrolauri district.

Kindzmarauli – is a naturally semi-sweet red wine. The wine is characterized by a dark garnet red color, harmonious taste with full, velvety, delicate, pleasant sweetness, fruit tones and varietal aroma. The wine is made of Saperavi grape variety. The micro-zone is located in Shida Kakheti, Kvareli region.

Tvishi – is a dry to semi-sweet wine. The wine is characterized by light straw to straw color; a tender, delicate, harmonious taste; fruity tones; varietal aroma and pleasant sweetness. It is made the Tsolikouri grape variety, with incomplete fermentation of the must. The vine growing micro-zone is located in Lechkhumi, Tsageri district, on the right bank of the Rioni River.

Mukuzani – is a dry red wine. It is characterized by a dark pomegranate color, full bodied taste, harmonious, velvety, delicate, well-expressed variety specific aromas and bouquet, and high-extract flavors. It is made Saperavi grape variety. The micro-zone is located in Shida Kakheti, Gurjaani district, on the right bank of the Alazani River gorge.

Akhasheni – is a naturally semi-sweet red wine. It is characterized by a dark-pomegranate color, harmonious taste, velvety sweetness, fruit tones and varietal aromas. It is made the Saperavi grape variety. The Akhasheni micro-zone is located in Shida Kakheti region, in the middle belt of the Alazani River.

Tsolikouri is a Georgian variety of white grape, belonging to the Imeretian family of aboriginal varieties of grape. Two varieties are known: one from the village of Obcha and the other from the village of Bazaleti. Scientists dispute the idea that these two varieties are linked, but great wine was mage from both. From the XIX century onward, Tsolikouri became the defining variety of western Georgian and the country’s second most widespread variety after Rkatsiteli. Besides Imereti, Tsolikouri grows in the regions of Racha-Lechkhumi, Guria, Samegrelo, Adjara and Abkhazia. Lechkhumi’s only PDO wine – the semi-sweet Tvishi – is made from Tsolikouri grapes. Wine made from this variety is also used in the production of sparkling wine. Tsolikouri ripens late, and gives rise to light, straw-colored wines with aromas of citrus fruit, white plum, yellow fruit (mushmala, for example), and flowers.

Krakhuna is an Imeretian variety of white grape, which tends to ripen late, and from which some of the strongest and most full-bodied Imeretian white wines are produced. Wines produced from Krakhuna grapes have a high alcoholic content, are straw colored with tints of golden sunlight, and have aromas of ripe fruit (apricot or banana, for example) and honey. This wine has great potential foe ageing, and indeed becomes deeper and more interesting after a few years. The best micro-zones for Krakhuna are villages of Sviri, Obcha and Dimi.

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. It is rather susceptible to oidium and plasmopara viticola, the pathogen of downy mildew.

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. Tsitska grapes with 19.0-21% sugar content and 7-9g/l total acidity are regarded as best for table wine. But when cultivated for its naturally high acidity to range 9-12 g/l at harvest, it also is vinified for sparkling wine.

Not to be confused with the Mtsvane from Kakheti, this ‘Green from 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 river Mtkvari including the Aten 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. One of Georgia’s lighter-bodied wines, Goruli Mtsvane is the best drunk when young and fresh, when its floral, lime, and subtle honeyed notes are crisp and most vibrant. Goruli Mtsvane is also blended with Chinuri and Budeshuri Tetri for sparkling wines, most notably th PDO Atenuri.

Ivane Javakhishvili, an early 20th century historian, argued that Chinuri’s name derives from the old Georgian word chini (reddish-green), but commentators now contend it comes from the Georgian word chinebuli meaning ‘excellent/the best’ – in this instance referring to the grapes superb appearance, colour, and flavour.

Orginating in Kaktli, but also grown in Kakheti, Chinuri, with its naturally high avidity, is most famous for the sparkling PDO Atenuri wine. Harvested a week o two later, Chinuri also is made as a still wine, with moderate alcohol levels and crisp acidity, whether fermented in Qvevri or tank. Chinuri has floral and herbal aromas, including hints of mint, pear and other yellow fruits.

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.

The Variety grows widely in eastern Georgia, especially in Kakheti where it originated. It is recommended for higher-altitude, cooler mountain plantings along with Mtsvane Kakhuri. Khikhvi is relatively versatile, as it can be produced in light dry, semi-sweet, sweet, and, as in PDO Kardenakhi, fortified styles. Its aromatic signature is distinctive: floral notes of boxwood and wild flowers heighten broader flavours of ripe yellow fruits and apricot. The light wines appear both in European and Qvevri versions, the latter wines accentuate the dried fruit and flower character. With moderate alcohol levels and soft acidity, Kikhvi may stand alone as single varietal wine, or may contribute high-tones to enhance a blend.

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.

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.

Meaning “strong,” or “powerful,” this variety is also known as Jani Bakhvis (Jani Bakhvi, a village in western Georgia). Native to western Georgia, and known to make high-quality wine, Jani previously was widely planted throughout the province of Guria. Indeed, wine competitions between the Jani farmers of Guria and the Ojaleshi farmers of Samegrelo were common. Unfortunately, Jani fell prey to fungal diseases and phylloxera. In the early 20th century, using a low training system and American rootstocks, farmers began to rebuild their vineyards, but these, too, were destroyed by various disruptions throughout the tumultuous century. At the beginning of the 21st century, plantings of Jani were rare (there was only one hectare reported in the 2004 vine census), but due to its reputation as producing the finest wines of western Georgia, the government in 2014 began distributing thousands of Jani vines among winegrowers to resurrect the vine and wine.

Jani’s leaves are round or slightly oval, with triangular teeth. Its smallish, conical bunches are winged and sometimes loose. The dark-blue, round berries range small to medium, with very thick skin and firm, crispy flesh. Budburst occurs at the beginning of April with ripening in November. It is one of the lowest yielding of the Georgian varieties, producing only 2.2-3.5 tons/hectare. It is relatively sensitive to the pathogen that produces downy mildew, with average resistance to powdery. The resulting wines have moderate alcohol levels (12.5%). Jani is also enjoyed locally as a table grape.

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.

Another grape with the same linguistic root, but genetically distinct Saperavi, Otskhanuri Sapere is linked to Otskhana, a village in western Georgia hence meaning “Otskhana’s colorful.” Considered to be one of the oldest Georgian varieties, Otskhanuri Sapere grows only in the western part of the country, mostly in Racha-Lechkhumi and Imereti.

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. Budburst occurs in mid-April, with ripening in early October. It is susceptible to millerandage, hence uneven ripening and a problem with shot berries, or “hens and chicks.” It has average resistance toward most fungal diseases but is comparatively resistant toward grey rot (Botrytis cinerea), allowing it to remain on the vine even if it is a humid and rainy autumn – an advantage in western Georgia’s humid climate.

One of Georgia’s Oldest vine varieties, Ojaleshi, means ‘growing on a tree’ in the Megrelian dialect of Georgian (ja meaning tree). It was the dominant variety in the mountainous region of Samegrelo in north-western Georgia, where it was trained as a maghlari vine to grow up persimmon or adler trees. Ojaleshi was widely cultivated in this manner throughout Guria’s central and upper mountain villages before the arrival of fungal diseases and phylloxera in the late 19th and early 20th centuries decimated vineyards. Current plantings are trained lower to the ground, as in Guyot simple or double, which lowers yields but produces higher-quality fruit. Typically, Ojaleshi is ruby-coloured, semi-sweet to sweet wine with a gentle bouquet of red fruits lifted by hints of pepper or spice.

Aladasturi vines were widespread throughout central Georgia – dominantly Guria and central Imereti – but were largely wiped out by fungal diseases and phylloxera.
Originally trained to grow up trees, now it is mostly trained in a free-standing double-caned system developed in Georgia. Aladasturi does best in loose, well-aerated soils, with substantial lime content, often located on the lower parts of hills. The leaves are large; the bunches are of medium size, cylindrical, often winged, and moderately dense.

A western Georgian variety, Chkhaveri is mostly planted near the Black Sea coast in Ajara and especially in Guria, but also in Imereti. Chkhaveri was originally a maghlari wine – a vine trained to grow up trees. This pinkish-violet variety is rather sensitive to site and its methods of cultivation. Alcohol levels are always moderate. Regardless of whether they are still or sparkling, dry or semi-sweet, Chkhaveri wines are vibrant pink, fresh flavours of red berries, cherries, forest fruit and baking spices. The naturally semi-sweet roses, 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.

Literally, the ‘grape with no name”, Usakhelouri is indigenous to western Georgia, Lechkhumi. Usakhelouri produces best on loamy, calcareous hillsides. Usakhelouri currently is produced both in Qvevri and in neutral open-top containers, with no new wood maturation. The latter method generates a vibrant, high-toned nose of lilacs, violets, mint and pepper, the palate is similarly high-toned and peppery with very acidity, light tannins and sometimes a feral note.

Mujuretuli is a variety of red grape that is mostly found in the Racha region. Some scientists believe that the Mujuretuli variety of grape could have been brought from Imereti, but equally they consider it to be a variation of Aleksandrouli. Ripens later than average and has an exceptional capacity to accumulate sugars. Normally, Mujuretuli grapes are combined red and naturally semi-sweet wines from Racha. Today, this variety is mostly used for making Kvanchkara wine.

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.

Tavkveri is a variety of red grape from the region of Kartli. It is widespread in the region of Shida (inner) Kartli, but Tavkveri grapes must have grown all over eastern Georgian at some point in time, for this variety still grows in several parts of Kakheti. It ripens late. The Tavkveri Grape gives rise to interesting dry red or rose wines with late. The Tavkveri grape gives rise to interesting dry red or rose wines with aromas of wild roses and fruit. Young wines made from Tavkveri grapes are particularly pleasant.

Saperavi is the most widespread Georgian red grape variety, which can be found in every vineyard of the Kakheti winemaking region as well as in almost all other regions of Georgia. Saperavi grapes can also be found abroad. Some scientists(e.g. D. Tabidze) believe that western Georgia was birthplace of Saperavi and that it spread from there to Kartli and Kakheti via southern Georgia. Saperavi grapes ripen during the second half of September, but are not harvested until the second half of October. High-quality red dry wines with great potential for ageing are produced from Saperavi grapes. Saperavi grapes are also used in the productions of sweet, semi-sweet, and rose wines. Some of the best wine is produced from Saperavi grapes picked in Mukuzani-Akhasheni, Khashmi, Kindzmarauli, Napareuli, Kvareli and Kondoli.

Meskheti is probably the highest mountain viticulture region not only in Georgia, but throughout the world . The vine is found here at 900-1700 meters above the sea level. The Meskhetian Viticulture primarily means gardens and vineyards on terraces, which have several names: Oroko, Dariji, Bakani, Saqve. In Meskheti there was a lowland and a highland vineyard, although the main species was high, and it was of course different from the Guria-Samegrelo highlands, mainly because it was mostly on the apricot tree. Meskheti is one of the most ancient sites of viticulture in Georgia, some scientists believe that ancient Georgian varieties Saperavi, Dzvelshavi, Khikhvi and others could have origins in Meskheti.

Viticulture and wine making of these regions is situated along the Black Sea coastal area, the vineyards are at 2-4 m above sea level and extend up to 500 meters. The climate is subtropical, humid, in some areas even wetland and therefore, the vine has a long vegetation period.
Guria –Samegrelo region is probably one of the oldest centers of winemaking in Georgia. The first data antique sources just relate to Colchis. The current winemaking history of these two districts is linked with two foreigners: Scottish Jacob Mar in Guria, and French Achille Murat in Samegrelo. In the 20s of the 19th century Jacob Mar settled in Bukistsikhe (Chokhatauri district) and made wines cultivated in high vineyards Jani, Skhilatubni and Mtevandidi. Achille Murat was one of the first who organized in Georgia a European-style enterprise. Ojaleshi made by Achille Murat and Krakhuna grape variety brought Imereti and cultivated was famous.
First of all, this region is distinguished by vine planting culture which had been almost entirely cultivated in high vineyards until the 19th century. Out of the local historical varieties the most known are Guruli: Chkhaveri, Jani, Mtevandidi, Skhilatubani, Sakmiela; Mengrelian: Ojaleshi, Godaaturi, Chvitiluri, Chechipeshi.
Vintage in these regions started very late, November and sometimes lasted even until the end of January.
Abkhazia and Adjara. Abkhazia is considered the historical region of winemaking. Vine here grows best of all up to the height of 400 to 800 meters. Earlier the winemaking here was developed quite at a high level, but powdery mildew and gray mold damaged this region very much.
The local sorts are: Amlakhu, Avasikhva, Kaghighi, Agshibi, Akabuli, Absuaj, Lakoaj, Khapshira, Khunaliji and others. Besides the local varieties Tsolikouri, Ojaleshi, Chkhaveri, Krakhuna give good results in Abkhazia.
As for Adjara, in recent years there has started the restoration of the old grape varieties and efforts are made to follow actively the winemaking. historical varieties in Adjara the best known are: Brola, Khopaturi, Klarjuli, Mekrenchkhi, Burdzghala, Kviristava, Shvashura, Jineshi, Satsuri, Batomura.

Racha - Lechkhumi is distinguished other regions by scarcity of vineyards and rare grape varieties. The most widespread varieties are Tsulukidze Tetra and Tsolikouri, Aleksandrouli, Mudjuretuli, Rachuli Dzelshavi, Usakhelauri and Orbeluri. Racha encompasses the bigger section of Ambrolauri district. The vineyards here are grown mostly on the slopes of River Rioni gorge. The lower Racha is renowned for Khvanchkara micro-zone. Main micro-zones of Lechkhumi district are: Tsageri, Orbeli, Alpana-Tvishi, Zubi-Okureshi. Among the most notable wines in this region are Usakhelouri and the place of origin-named wines are Khvanchkara and Tvishi. Tvishi micro-zone climate provides high sugar content and acidity in Imeretian grape variety Tsolikouri, and exactly this micro-zone Tsolikouri is made naturally semi-sweet white wine Tvishi. It should be also noted Orbeli Ojaleshi which by its nature differs Mingrelian Ojaleshi.

Imereti is one of the most diverse regions of Georgian wine making, climatic conditions and soil composition are very different, and so the wines are also different every. The varieties spread in Imereti are: Tsolikauri, Thiska, Krakhuna, Kvishkhuri, Dondghlabi, Bazaleturi, Kundza, Tklapa, Otskhanuri Sapere, Argvetuli Sapere, Rko, Adanasuri, Bzvanura, Black Dondghlabi, Dzelshavi, Aladasturi, Vani Chkhaveri, etc. Traditional winemaking here as well as in other regions is linked with qvevri, which is called Churi in Imereti. Unlike Kakhetian traditional wine here less must is added to chacha. After fermentation, the wine is left in Churi for about 2 months, and then removed the pulp, transfer to the barrels and process. The wine of Imeretian type has beautiful yellow color, full, quite harmonious and cheerful. Imereti is famous for Sviri Krakhuna, Obchuri Tsolikouri and Kvalituri Tsitska. The place of origin wines – Sviri should be noted among them, in which three sorts of grapes - Tsitska, Tsolikouri and Krakhuna are used.

Kartli is one more notable wine making region in Georgia. It is known for its classic European style and high-quality sparkling wines. The vineyards are cultivated in extensive basins of the rivers - Mtkvari and its tributaries, Liakhvi and Ksani, at 450-700 meters above sea level. The indigenous sorts add a special character to Kartli as well as other regions. Notable white varieties are Chinuri, Gori Mtsvane, Budeshuri. The red varieties are Tavkveri, Shavkapito and Saperavi. Also we can meet rare varieties: Jvari, Andreuli, Aragvispiruli, Grdzelmtevana, Melikuda, Chrogha, Kharistvala, Rko, Dzelshavi. Besides local varieties foreign varieties are also common in Kartli: Aligote, Pino Nuari, Chardonnay, Sauvignon White, Merlot, Cyrano, Risling, Green Muscat and others. Like in Kakheti both traditional and European wine-making techniques are common in Kartli. Of the place of origin-named wines - Atenuri is produce just in Kartli.

Kakheti is the most important Georgian winemaking region. The vineyards giving the best quality wines are located in the Alazani and Iori basins, at 400-700 m asl, on humus-carbonate, black and alluvial soils. Of 20 aboriginal wines registered in Georgia 15 belong to Kakheti, such as Tsinandali, Gurjaani, Vazisubani, Manavi, Kardanakhi, Tibaani, Kakheti, Kotekhi, Napareuli, Mukuzani, Teliani, Kindzmarauli, Akhasheni, Kvareli and Khashmi. Among grape varieties there should be noted: Rkatsiteli, Kakhuri Mtsvane (Kakhetian Green), Qisi, Khikhvi, Budeshuri, Mtsvivana, Sapena, Kunsi, Saperavi, Cabernet-Sauvignon, Tavkveri, Ikalto Red, etc. Among Georgian wines Kakhetian wine expresses soil properties most of all. High quality wines are made Kakhetian grape varieties using both European and traditional wine making technology. Kakhetian traditional wine technology has no analogy in the world. The basic technological process consists in pressing grape in a Satsnakheli (winepress) and pouring the grape must (badagi) in the qvevri. After completion of alcoholic fermentation the “chacha” (grape skins, stalks and pips) sinks to the bottom and the qvevris are closed and after malolactic fermentation the qvevris are closed hermetically. In March the first racking occurs. After that wine is aged for about a year and systematically controlled. In addition to traditional Kakhetian wine, a very good European-style wine can be also made Kakheti grape varieties. For example, Rkatsiteli and Kakhetian Mstvane classical Georgian Tsinandali can be made. The most wide-spread grape variety in Kakheti is Saperavi. Saperavi is made both qvevri and European-style wines. Saperavi is used to produce wonderful pink and sparkling wines. For centuries Kakheti has created and formed an original type of table wine which is rather distinct the wine of this type around the world. It is characterized by high extraction, a high content of phenolic compounds and tannins, pleasant bouquet, sort-specific aroma and taste.