White Wine Grape Varieties
Goruli Mtsvane
White Wine Grape Varieties
Goruli Mtsvane
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. Apart its several synonyms, Goruli Mtsvane is also exhibits considerable intra-variety variability; some can be low-yielding but suffer poor flowering or berry drop, especially if the weather is unstable. A relatively vigorous vine, bud-burst occurs in mid- to late-April and ripens in middle to late September (though harvest can be delayed if the weather is inclement). 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. Goruli Mtsvane is also blended with Chinuri and Budeshuri Tetri for sparkling wines, most notably the PDO Atenuri.
Goruli Mtsvane, fermented with the white Chinuri and red Tavkveri in qvevri, produces the classic red Khidistauri (i.e. the town of Khidistavi near Gori). Goruli Mtsvane may also be blended with Chinuri alone for sparkling wines. There were 224 hectares in production as of the last census in 2004, though there have been additional plantings since that time.
Tsolikouri
White Wine Grape Varieties
Tsolikouri
The leading white grape of western Georgia, Tsolikouri originates in Kolkheti (ancient Colchis, the land of the Golden Fleece). The origins of its name remain debated and uncertain. 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, and thus is resistant to the primary fungal diseases, making it suitable for the more humid climate in western Georgia. It is not, however, frost resistant. A late bloomer (late May) and generous yielder, Tsolikouri matures in the mid-season, usually in the middle of October. 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. Tsolikouri wines have the potential for considerable longevity if properly crafted. With 15% of total plantings there were 6161 hectares in production as of 2004.
Tsitska
White Wine Grape Varieties
Tsitska
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. Tsitska represented six percent of all grapes planted in Georgia in 2004, or 2839 hectares.
Krakhuna
White Wine Grape Varieties
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. Depending on the meteorological conditions of its site, Krakhuna tends to bud mid-season, and ripens later (late September in Imereti). It grows well on various types of soils, produces moderate to high yields, and accumulates sugar easily while retaining its acidity. It can be a challenge to grow, given the relatively humid climate in the West and the grape’s thin skin. Thus, it is particularly susceptible to disease, especially oidium. For vitis vinifera, Krakhuna is relatively resistant to downy mildew. 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. Georgians also serve Krakhuna as a table grape. There 36 were hectares in production as of 2004.
