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Protected Designations of Origin (PDO)

Tibaani

TIBAANI


NUMBER OF REGISTRATION: 796

DATE OF REGISTRATION: 10/12/2007

APPELLATION OF ORIGIN: TIBAANI

GOOD FOR WHICH REGISTRATION IS REQUIRED: Wine

NAME AND ADDRESS OF APPLICANT: LEPL - National Wine Agency; Marshal Gelovani Av. 6, 0159, Georgia, Tbilisi


1. NAME: "TIBAANI"


2. ADDITIONAL SIGNS:


3. TYPE, COLOR AND MAIN REQUIREMENTS:


"Tibaani" is amber sec (dry) it shall satisfy the following requirements:

Color – dark amber to straw;

Aroma and taste – with body, energetic, extracted, velvet, having aroma characterizing the location, moderately and softly spicy, making it typical, fruit tones are developed with aging;

Volumetric spirit content – no less than 12 %;

Concentration of finished extract mass – no less than 22 g/l;

Sugar content – no more than 4 g/l;

Titrated/ Volatile acidity – no less than 5 g/l;

Other characteristics shall meet requirements provided by the legislation of Georgia.



4. SPECIFIC ZONE AVAILABLE AREAS


The micro-zone Tibaani is located in Inner Kakheti, on the Eastern part of right side of Alazani Gorge, on the South-Eastern lowland of Tsiv-Gombori Range, on the coordinates – 41°35' of Northern longitude and 46°00' of Eastern latitude, at 350-550 m above sea level.


The micro-zone includes the following villages: Tibaani, Kvemo Machkhaani, Jugaani and Dzveli Anagi.



5. VINE VARIETIES


Wine "Tibaani" shall be prepared from the grapes of Rkatsiteli, vintage takes place in Tibaani micro-zone. It is permitted to use about 15% of Kakhuri Mtsvane and Khikhvi, vintage takes place in the same micro-zone.



6. VINEYARD CULTIVATION, SHAPE OF PRUNING AND CARE:


The micro-zone Tibaani vineyards for wine "Tibaani" shall be situated on 350-550 m above sea level.

Distance between the rows in the vineyards – 1-3 m;

Distance between the vines in the row – 0.8-1.5 m;

Height of stem – 60-90 cm;

Shape of pruning – one-sided or Georgian two-sided or free


Vine cultivation, shape and puring, pests and diseases control, and soil treatment, fertilization, and other operations, shall be provided according to agro-technical activities selected by wine-makers.



7. GRAPE MATURITY, VINTAGE, TRANSPORTATION:


"Tibaani" shall be produced only with ripe grapes.

Sugar content shall be no less than 19%, at the vintage.

Grapes transportation is permitted only with wooden or plastic boxes, with bodyworks made of stainless steel or painted with special colour.

Usage of polyethylene packages and/or bags is not allowed.

The grapes shall be protected from dirtying at the transportation.




8. VINTAGE AND WINE PRODUCTION:


Vintage on 1 ha vineyard shall be:

10 tons for Rkatsiteli;

8 tons for Kakhuri Mtsvane.

Wine production shall be no more than:

650 liters – from 1 ton grapes;

6500 liters – from 1 ha vineyard for Rkatsiteli;

5200 liters – from 1 ha vineyard for Kakhuri Mtsvane.



9. GRAPE PROCESSING, WINEMAKING AND BOTTLING


Grapes for producing wine "Tibaani" shall be only from the vineyards cultivated in the micro-zone Tibaani.


Grapes processing and winemaking shall be provided exclusively inside of Kakheti, bottling is permitted outside Kakheti, but only on the territory of Georgia.


At the same time, the grapes can be got from the Tibaani micro-zone and the wine can be withdrawn from Kakheti viticulture zone only under strict accounting and control.


"Tibaani" is made by alcoholic fermentation of must (“chacha” with whole quantity of vine stoves), only in the qvevri (wine jar). After fermentation the qvevri is filled with the same wine and stayed on the must until 1st February of the next year.

"Tibaani" shall be represented on consumer market only packed in the consumer vessels.


In the production of wine "Tibaani" it is permissible to use only the operations, materials and substances that are permitted by the legislation of Georgia.



10. LINK BETWEEN EXCLUSIVE QUALITY, REPUTATION AND GEOGRAPHICAL AREA


CLIMATE - The climate in the micro-zone is moderately subtropical, with hot summer and mild winter, with double minimum of precipitations per year.


The average annual air temperature of the viticulture zone is quite high – +12,4°C, the warmest month average temperature is 24,2°C, and of the coldest month is close to +1,0°C.


Sustainable transition to the average daily temperature of 10°C takes place in first decade of April (5.IV) and falling down in the beginning of November (3.XI). The period of average daily temperature above 10°C continues 212 days. The sum of active temperatures is 4100°C during this period.


Annual duration of sunlight in the Tibaani micro-zone varies between 2200-2300 hours. During the vegetation period the sunshine ranges between 1500-1700 hours.


Amount of precipitations is averagely less than in Gare Kakheti situated in the West relatively to this region. The annual sum of atmospheric precipitations is 636 mm. Maximum of precipitations can be in May (105 mm) and minimum in December and January (25-26 mm), and at the vegetation period their quantity is 464mm.

The number of hailing days at the vegetation period (IV-X) is equal to 1,6. Hail during other months of year is rarely occurred. It is relatively frequent in May (0,7 days).


The sum of precipitation that comes during the warm periods of the year (IV, V, VI and X) prevails their evaporation. Therefore, in these months the vineyard does not require watering.


In July and August hydrothermal coefficient is less than 1 i.e. the number of precipitations is less than its evaporation and the drought has taken place. The duration of the drought period is approximately 72 days. The drought begins in the first pentalogy of July and ends in mid-September.


In Inner Kakheti, the winds are blowing along the Alazani Gorge, mainly there prevailing the North-Western (29%), Western (19%), Eastern (17%) and North-Eastern (10%) winds.


The average annual wind speed in the specific zone is no more than 1,0 m/s, because it belongs to windy zone. In accordance of this reason, 4 row windstorm forest strips shall be planted contrary to the North-Western and Eastern winds.


The last frosts of spring stop in the last days of March (31.III), and first autumn frosts start from second decade of November. Duration of days without frosts is equal to 225.


Air temperature average annual absolute minimum is -11, -12°C, and once in 10 years can fall to -16°C, and even less than -17°C. Air temperature absolute minimum rarely can be -24, -25°C.


SOIL – Viticulture zone is located in on the ends of the North-Eastern slopes of the South-Eastern part of Tsiv-Gombori Range and borders the Southern part of Alazani Gorge creating trails and slopes slightly inclined towards the North-Eastern direction on the right terrace of the River Alazani.


In the extreme Southern part there are presented black soil, and in the Northern and Western parts – the alluvial and deluvial-proluvial soil varieties that different from each other as with profile thickness as mechanical content and leptosol grade.


Said soils profile thickness mostly varies between 0,8-1,5 m, and of active humus layer varies between 40-60 cm.


Soil mechanical content is mostly heavy loam and light clay, in some places (mainly proluvial) it is moderately and slightly loam. Physical clay (<0.01) fraction varies between mostly in black, alluvial and deluvial soil, and 20-45% – in proluvial. Calcium carbonate content is small and varies between 2-20%, and more in some areas. Soil area reaction (pH) is moderately alkaline – 7,4-8, 2.


Humus content in the black soil profile varies within 4,5-0,5%, and 2,5-0,3% – in alluvial, deluvial and proluvial soils, and 3,0% as exception.


Hydrolytic nitrogen content is mainly in small amount and varies within 6,0-2,5 mg in 100 g of soil. In some cases it reaches 7-10 mg. Soluble phosphorus content is in medium and small amount – 5.0-1.5 mg. In some places it is represented as a trace.


Sum of absorbed bases (Ca+Mg) is characterized with average or high amount – 20,0-54,0 milliequivalent and even more in some cases in 100 g soil, in active layer. Much more percent from sum comes onto absorbed calcium, magnesium is in much less content, but exists in quite essential amount.


HUMAN FACTOR – Winemaking by the Kakhetian technology in qvevri (wine jar) began in Georgia 8000 years ago and this tradition is still continuous. The Georgian man has elaborated and improved winemaking methods during this long period. Thus, the main creators of Kakhetian technology winemaking are the Georgian people who not only have created this unique rule, but, figuratively speaking, rather carried it in their bosom and saved it from the vicissitudes of life that befell this little country in the course of time.


Thorough research of vine and wine phenolic compounds was conducted by Georgian scientists – Academician S. Durmishidze and Professors M. Bokuchava and G. Beridze. Prof. G. Beridze, Bikenti Siradze, Esma Sesiashvili and other winemaker-scientists made a great contribution to the development and improvement of traditional Kakhetian technology.


Special attention was paid to the Kakhetian method of winemaking in the Soviet period. In parallel with planting new vineyards and building new wineries, in these wineries powerful qvevri households were created – in Vachnadziani, Gurjaani, Kardenakhi, Tsnori, Tibaani, Khashmi, Bagdati, Zestaponi, etc. In the 1970s the total capacity of qvevri households exceeded 1 680 000 dl.


Establishing of households based on market economy has changed many things in our country. New vineyards were cultivated with the excellent Georgia varieties, being oppressed in the Soviet times, new technics and technologies have been introduced and our wine production has been represented on totally new markets.


The Georgian traditional method of winemaking in qvevri was granted with the intangible cultural heritage status by the UNESCO in 2013, which indicates the uniqueness of this method and is a message to the whole world that wine is a part of the ancient Georgian culture. It was the crown of recognition of the traditional Georgian winemaking method in qvevri, which gave new stimulus to implement this winemaking method in this country and laid foundation for its introducing into different European countries.


In the words of famous Italian winemaker and scientist J. Dalmaso, "The winemaking method, which is called the Kakhetian method and is essentially different from the European technology, has once more convinced us that this country had been known from the past for its high quality wines and will remain in the future as the creator of this progressive direction",


Geographical location of micro-zone Tibaani, its characteristic regional climate: mild winter and hot summer, moderate amount of precipitations, diversity of soils, special features of grape variety local, centuries-old tradition of viticulture and winemaking define the high reputation and organoleptic features of wine "Tibaani".



11. SPECIAL LABELING RULES


With Latin font – TIBAANI

Protected Designation of Origin and/or PDO


Cyrillic font – ТИБААНИ

Защищённое наименование места происхождения


12. ACCOUNTING AND NOTIFICATION


Accounting and notification of production and storage technological processes of "Tibaani" is carried out, in accordance with the rules established by the legislation of Georgia.


13. MAIN CONTROLLABLE POINTS


During control of the PDO wine "Tibaani" production process the producer shall satisfy the requirements established by LEPL National Wine Agency, and shall comply with the following parameters:


Main Controllable Points

Evaluation Methods

Vineyard location

Cadaster map, control on the place

Area

Vineyard accounting magazine, cadaster

Vine variety

Vineyard accounting journal, control on the place

Cultivation methods


Journal of registration of Agrotechnical Measures, treating journal, control on the place

Vintage and transportation

Vintage journal

Grape harvest per ha

Vintage journal

Grape harvest in total

Vintage journal

Grape processing and winemaking

Grape receiving journal, grape processing journal, product turnover calculation journal, laboratory analysis journals, notifications, control on the place

Wine bottling, packaging and storage place and conditions

Bottling journal, journal for motion of ready product in the storehouse, laboratory analysis journals

Physico-chemical characteristics of the wine at winemaking, before and after bottling

Laboratory analysis journals

Organoleptic characteristics of the wine

Tasting commission protocols

Traceability

Technological and laboratory records


14. CONTROL BODY OF PRODUCTION

State control for observance of production specification and lawful usage of the appellation of origin PDO shall be carried out by LEPL National Wine Agency, according to the rules established by the legislation of Georgia.

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Kindzmarauli

KINDZMARAULI

NUMBER OF REGISTRATION: 787

DATE OF REGISTRATION: 30/03/2006

APPELLATION OF ORIGIN: KINDZMARAULI

GOOD FOR WHICH REGISTRATION IS REQUIRED: Wine

NAME AND ADDRESS OF APPLICANT: LEPL - National Wine Agency; Marshal Gelovani Av. 6, 0159, Georgia, Tbilisi

1. NAME: "KINDZMARAULI"


2. ADDITIONAL SIGNS:


3. TYPE, COLOR AND MAIN REQUIREMENTS:


"Kindzmarauli" is red, naturally demi-doux (semi-sweet) wine, which shall satisfy the following requirements:


Color – dark red;

Aroma and taste – perfect, harmonised, velvet, refined, pleasantly sweet, with fruity tones, having taste and aroma of Saperavi grapes;

Volumetric spirit content – no less than 10.5 %;

Concentration of finished extract mass – no less than 22 g/l;

Sugar content – 18-45 g/l;

Titrated/Volatile acidity – no less than 5 g/l;

Other characteristics shall meet requirements provided by the legislation of Georgia


4. SPECIFIC ZONE AVAILABLE AREAS


The micro-zone Kindzmarauli is located between Kvareli municipality administrative borders, on the South slopes of one branch of Caucasus Mountains, on the coordinates – 41°30' of Northern longitude and 45°50' of Eastern latitude.


5. VINE VARIETIES


Wine "Kindzmarauli" shall be prepared from the grapes of Saperavi and/or Saperavi-Budeshuri-like, vintage takes place in the micro-zone Kindzmarauli.



6. VINEYARD CULTIVATION, SHAPE OF PRUNING AND CARE:


The micro-zone "Kindzmarauli" vineyards for wine Kindzmarauli is situated on 250-550 m above sea level;

Distance between the rows in the vineyards – 1 - 3 m;

Distance between the vines in the row – 0.8 -1.5 m;

Height of stem – 60 – 90 cm;

Shape of pruning – one-sided or Georgian two-sided or free.


Vine cultivation, shape and puring, pests and diseases control, and soil treatment, fertilization, and other operations, shall be provided according to agro-technical activities selected by wine-makers.



7. GRAPE MATURITY, VINTAGE, TRANSPORTATION:


"Kindzmarauli" shall be produced only with ripe grapes.Sugar content shall be no less than 22%, at the vintage;

Grapes transportation is permitted only with wooden or plastic boxes, with bodyworks made of stainless steel or painted with special colour;

Usage of polyethylene packages and/or bags is not allowed;

The grapes shall be protected from dirtying at the transportation.



8. VINTAGE AND WINE PRODUCTION


Vintage on 1 ha vineyard shall be 10 tons.


Wine production shall be no more than:

650 liters – from 1 ton grapes;

6500 liters – from 1 ha vineyard.

9. GRAPE PROCESSING, WINEMAKING AND BOTTLING


Grapes for producing wine "Kindzmarauli" shall be only from the vineyards cultivated in the micro-zone "Kindzmarauli", usage of about 15% Saperavi grapes brought from outside of micro-zone, but within Kakheti region, is allowable.


Grapes processing and winemaking shall be provided exclusively inside of Kakheti, bottling is permitted outside Kakheti, but only on the territory of Georgia.


At the same time, the grapes can be got from the micro-zone Kindzmarauli and the wine can be withdrawn from Kakheti viticulture zone only under strict accounting and control.


"Kindzmarauli" shall be prepared by uncomplete fermentation of must. In the production of wine "Kindzmarauli" it is permissible to use only the operations, materials and substances provided by the legislation of Georgia.


"Kindzmarauli" shall be represented on consumer market only packed in the consumer vessels.



10. LINK BETWEEN EXCLUSIVE QUALITY, REPUTATION AND GEOGRAPHICAL AREA


The Western part of the micro-zone Kindzmarauli, from the right side of the River Duruji, is relatively inclined towards the South-West, with slightly waved surface and the rest of area is flat land directed from the East to the South.


CLIMATE – Weather formation in the micro-zone "Kindzmarauli" is caused by atmospheric processes developed in subtropical and moderate areas and moved from the East and West longitudes. Mostly there are prevailing the North-Western and South-Eastern winds, because of open gorge from the South-East and close from the South. Winds speed is not great because of close gorge. The climate in the micro-zone is moderately humid, with warm long-term summer and mild winter.


Vineyards are located mainly on 2-3° inclined Southern slopes. Position of sun varies within 60-70° and 40-50° at grape maturity. Sunshine duration is 2050 hours.


The total number of cloudy days is 20-18 with 8-10 points at grape maturity, and of clear days (0-2 points) it reaches 15-16, per year.


In addition, disposed on the Southern inclined foothills the atitudinal gorge main agro-climatic factors such as: sun radiation, heat rate, moderate summer temperature, enough humidity of the location create favorable conditions for high quality production with Saperavi grapes.


Daily temperature on the surfaces of black stony plates brought by the River Duruji is high and on 3-5°C that is more than temperature of alluvial, free from carbonates soils of bordering forest.


Black soil has less opportunity (15%) to reflect sun energy fallen on its surface. As a result of more energy absorption, soil temperature is increased.


Average annual air temperature of the micro-zone "Kindzmarauli" is 12.5°C, the average temperature of warm months (VII-VIII) is 23,6°C, and in the coldest month is + 1,0°C. Based on the annual data, Average annual air absolute minimum temperature varies within -10, -11°C, average absolute maximum is 350°C, and extreme temperatures are - 23 and + 38°C. In the spring, the average air temperature is above 10°C at 5.IV. Falling below the 10°C takes place in the autumn, at 4.XI. i. e. the warm period duration is 212 days.


Saperavi buds opening begins in mid-April (from 15.IV), flowering – in late May, grape maturity – in the second half of August (from 20.VIII), and grapes tech maturity – at the end of September.


In the micro-zone "Kindzmarauli" the first frosts start from 21.XI, and once in 10 years may begin in the last days of October. The last spring frosts are stopped averagely in 26.III, and may be continued till mid-April once in 10 years. Duration of non-freezing period in the zone is 239 days.


In the micro-zone, active temperature varies within 4100-3700°C on 350-550 m above sea level.


Annual sum of atmospheric precipitations is 1070 mm in the micro-zone Kindzmarauli, and 800 mm in the vegetation period.


Annual air relative humidity is 72%. It is less (66-64%) in summer months (June, July, August), and more at the end of autumn (80%) and early winter.


Snow cover is formed in the last decade of December (25.XII), and melting – in mid-March. Snowy days are not more than 21° in winter.


Snow cover is unsustainable in the micro zone, 87%.


Number of hailing days is averagely 2,1 per year. May is the most hailing month of the year (0,9 days); In April, June and July, separately, hail does not exceed 0.3 days.


In the micro-zone, the Western (23%) and South-Eastern (17%) winds are prevailing. In average, windless days are 31%, per year. Wind speed is enhanced by mountain-gorge winds formed here. The micro-zone of Alazani Gorge belongs to III Group of wind impact.


SOIL – On the basis of researches and materials conducted in 2005, there are distinguished two varieties of alluvial soils, with nine sub-varieties, and two varieties of deluvial soils, with nine sub-varieties, particularly:


Alluvial, free from carbonates, very thick, loam;

Alluvial, free from carbonates, very thick, slightly leptosol, loam;

Alluvial, free from carbonates, very thick, moderately leptosol, moderately loam and slightly clay;

Alluvial, free from carbonates, very thick, hard leptosol, loam;

Alluvial, slightly carbonated, very thick, loam;

Alluvial, slightly carbonated, very thick, slightly leptosol, loam;

Alluvial, slightly carbonated, very thick, moderately leptosol, loam;

Alluvial, free from carbonates, very thick, very moisture soil and bog, clay and loam;

Alluvial, slightly carbonated, very moisture soil and bog, clay and loam;

Deluvial, free from carbonates, very thick, loam;

Deluvial, free from carbonates, very thick, slightly leptosol, loam;

Deluvial, slightly carbonated, very thick, clay;

Deluvial, slightly carbonated, very thick, slightly leptosol, loam, clay;

Deluvial, slightly carbonated, very thick, very moisture soil, clay.


First ten varieties of said alluvial soils are disposed on second terrace of the River Alazani, and are characterized mainly with flat relief, while the 11th, 12th, 13th and 14th varieties of deluvial soils are presented on the Southern foothills of Caucasus directly bordering the slopes, on 400-500 m above sea level, these areas are creating slightly inclined trails towards the Southern and South-Western directions.


First ten varieties of alluvial soils are characterized with deep profiles, and are different from each other with range of leptosol and mechanical content, carbonate content, moisture and bog. First seven therefrom have deep profiles of 1-1,5 m thickness, and active humus layer is 50-70 cm., mechanical content mostly is loamy, can be slightly clay or slightly loamy and sandy in some genesis horizon. Furthermore, said soils are different with range of leptosol and stone content, prevailing on new terraces and banks of rivers. The 8th and 9th varieties of soils are very moisture or bogy on small areas, on lowlands, along flowing waters, and loamy and clay with their mechanical content.


Soil-producing rocks in first nine varieties of soils are consist basically with alluvial, loamy-stony and sandy-stony layers having destructed materials originated from the slopes of the Southern slopes of Caucasus, and which are black stone plates originated from sea, and have great capability to absorb heat and have great influence on temperature regime that is favorable to increase grape sugar content and product quality.


The 10th –14th varieties of soils are deluvial and developed on loamy and loamy-sandy layers of deluvial-proluvial origin, characterized with very deep profile of 80-150 cm thickness, active humus layer is 50-60 cm, and different from each other with range of mechanical content, leptosol, carbonate content and moisture. The 10th – 11th varieties of soils are free from carbonates and loamy, as well, 11th is slightly leptosol, also. The 12th, 13th and 14th – slightly carbonated, clay, and loamy, the 13th is slightly leptosol and 14th is very moisture. In accordance of data from analysis, said soils are mostly loamy, and slightly clay as exceptions. Humus content is average and 5,5-2,5% in 50-70 cm depth and decreases bellow to 2,5-0,5%. Hydrolyzed nitrogen content is small or average – 9,36-2,24 mg in 100 g soil. Mostly, it is poor with soluble phosphorus and represented as a trace. Changeable potassium content is low, as well – 17,0-2,0 mg in 100 g soil. The first, 2nd, 3rd, 4th, 8th, 10th and 11th varieties of soils don’t contain calcium carbonates, and in 5th, 6th, 7th, 9th, 12th, 13th, and 14th -s, it is in small amount – varies within 0,2-5,0%.


Soil area reaction is neutral and slightly alkaline – pH is 5, 8-7,6.


HUMAN FACTOR – In Kvareli viticulture and winemaking fields developed in a different way as compared with Tsinandali, Napareuli and Mukuzani. Here the vineyards were not included in the Princes Estates, and therefore, they had not the positive influence playing a major role in the growth of the quantity and quality of these fields in the said estates.


Until 1942 there was not a perfect technology "Kindzmarauli" production, ensuring wine stabilization and keeping its sweetness for a long time. Therefore, the wine was made by the farmer method, during which the alcoholic fermentation stopped because of autumn-winter coldness and continued with spring warming. Consequently, "Kindzmarauli" production was not stable.


From 1942 implementation of the special resolutions of the Government began, which envisaged elaboration of new technologies, technical re-equipment of the enterproises and use of cooling method for semi-sweet wine production.


Wine "Kindzmarauli" is produced since 1942.


Among export wines, "Kindzmarauli" is one of the most demanded. In 2014, 9,3 million bottles of "Kindzmarauli" were sold at international markets, which is 15.8% of total exports and 49% – of the sold PDO Wines.


"Kindzmarauli" has participated in numerous competitions and exhibitions and until 1990 received eight medals.


Geographical location of micro-zone Kindzmarauli – the microclimate formed under the influence of foothills bordering on the high Caucasus Mountains from the South, leptosol soils developed on black stone plates brought by rivers, favorable heat regime created in the vineyard and the unique features of Saperavi and/or Saperavi Budeshuri-like vine varieties, ecological plasticity and local, centuries-old traditions of viticulture and winemaking determine the specific taste features of high-quality, naturally semi-sweet wine "Kindzmarauli".



11. SPECIAL LABELING RULES


With Latin font – KINDZMARAULI

Protected Designation of Origin and/or PDO


Cyrillic font – КИНДЗМАРАУЛИ

Защищённое наименование места происхождения



12. ACCOUNTING AND NOTIFICATION


Accounting and notification of production and storage technological processes of "Kindzmarauli" is carried out, in accordance with the rules established by the legislation of Georgia.


13. MAIN CONTROLLABLE POINTS


During control of the PDO wine "Kindzmarauli" production process the producer shall satisfy the requirements established by LEPL National Wine Agency, and shall comply with the following parameters:



Main Controllable Points

Evaluation Methods

Vineyard location

Cadaster map, control on the place

Area

Vineyard accounting magazine, cadaster

Vine variety

Vineyard accounting journal, control on the place

Cultivation methods


Journal of registration of Agrotechnical Measures, treating journal, control on the place

Vintage and transportation

Vintage journal

Grape harvest per ha

Vintage journal

Grape harvest in total

Vintage journal

Grape processing and winemaking

Grape receiving journal, grape processing journal, product turnover calculation journal, laboratory analysis journals, notifications, control on the place

Wine bottling, packaging and storage place and conditions

Bottling journal, journal for motion of ready product in the storehouse, laboratory analysis journals

Physico-chemical characteristics of the wine at winemaking, before and after bottling

Laboratory analysis journals

Organoleptic characteristics of the wine

Tasting commission protocols

Traceability

Technological and laboratory records


14. CONTROL BODY OF PRODUCTION

State control for observance of production specification and lawful usage of the appellation of origin PDO shall be carried out by LEPL National Wine Agency, according to the rules established by the legislation of Georgia.

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Kvareli

KVARELI

NUMBER OF REGISTRATION: 798

DATE OF REGISTRATION: 10/12/2007

APPELLATION OF ORIGIN: KVARELI

GOOD FOR WHICH REGISTRATION IS REQUIRED: Wine

NAME AND ADDRESS OF APPLICANT: LEPL - National Wine Agency; Marshal Gelovani Av. 6, 0159, Georgia, Tbilisi

1. NAME: "KVARELI"


2. ADDITIONAL SIGNS:


3. TYPE, COLOR AND MAIN REQUIREMENTS:


Wine "Kvareli" is red, sec (dry) wine, which shall satisfy the following requirements:

Color – dark red;

Aroma and taste – perfect, full, extracted, velvet, harmonised, with fruity tones developed with aging;

Volumetric spirit content – no less than 11 %;

Concentration of finished extract mass – no less than 22 g/l;

Sugar content – 4 g/l;

Titrated/ Volatile acidity – no less than 5 g/l;

Other characteristics shall meet requirements provided by the legislation of Georgia.



4. SPECIFIC ZONE AVAILABLE AREAS


The micro-zone Kvareli is located in administrative territory of the village Kvareli, on the Southern slope of Caucasus branch, on the coordinates – 41° 30' of Northern longitude and 45° 50' of Eastern latitude, on left terrace of the River Alazani and bordering Southern foothills of Caucasus Mountain from the North side.


The micro-zone from city Kvareli Western direction includes the following villages: Shildi, Eniseli, Gremi and Shakriani middle and upper parts, situated on second terrace of the River Alazani, and from the Eastern – Patmasuri, Sanavardo, Kuchatani, Seri, Chantlis Kuri, ZInobiani, Akhalsopeli, Tkhilis Tskaro, Mtis Dziri, and mostly the part of territories of Gavazi and Balghojiani of the village Chikaani, till first terrace of the River Alazani.



5. VINE VARIETIES:


Wine "Kvareli" shall be prepared from the grapes of Saperavi, vintage takes place in the micro-zone Kvareli. Usage of other grape varieties is prohibited


6. VINEYARD CULTIVATION, SHAPE OF PRUNING AND CARE:


The micro-zone Kvareli vineyards for wine "Kvareli" shall be situated on 250-550 m above sea level.

Distance between the rows in the vineyards – 1-3 m;

Distance between the vines in the row – 0.8-1.5 m;

Height of stem – 60-90 cm;

Shape of pruning – one-sided or Georgian two-sided or free.


Vine cultivation, shape and puring, pests and diseases control, and soil treatment, fertilization, and other operations, shall be provided according to agro-technical activities selected by wine-makers.



7. GRAPE MATURITY, VINTAGE, TRANSPORTATION


"Kvareli"shall be produced only with ripe grapes:

Sugar content shall be no less than 19%, at the vintage;

Grapes transportation is permitted only with wooden or plastic boxes, with bodyworks made of stainless steel or painted with special colour;

Usage of polyethylene packages and/or bags is not allowed;

The grapes shall be protected from dirtying at the transportation.


8. VINTAGE AND WINE PRODUCTION:


Vintage on 1 ha vineyard shall be 10 tons.


Wine production shall be no more than:

650 liters – from 1 ton grapes;

6500 liters – from 1 ha vineyard.



9. GRAPE PROCESSING, WINEMAKING AND BOTTLING


Grapes for producing wine "Kvareli" shall be only from the vineyards cultivated in the micro-zone Kvareli. At that, adding 15% of Saperavi brought from outside of Kvareli borders, but situated in Kakheti is permitted.


Grapes processing and winemaking shall be provided exclusively inside of Kakheti, bottling is permitted outside Kakheti, but only on the territory of Georgia.


At the same time, the grapes can be got from the micro-zone Kvareli and the wine can be withdrawn from Kakheti viticulture zone only under strict accounting and control.


"Kvareli" is made by whole alcoholic fermentation of must.


"Kvareli" shall be represented on consumer market only packed in the consumer vessels.


In the production of wine "Kvareli" it is permissible to use only the operations, materials and substances provided by the legislation of Georgia.



10. LINK BETWEEN EXCLUSIVE QUALITY, REPUTATION AND GEOGRAPHICAL AREA:


CLIMATE – In the micro-zone Kvareli weather formation mainly is affected with air masses flown from the West and East, caused by the influence of high-mountain systems developed in subtropical and moderate areas. Wind speed is not great as a result of peculiarity of the gorge. The climate is moderately humid, with mild winter and warm long-term summer.


Main agro-climatic factors, such as sun radiation, the heat, the moderate summer temperature, humidity of the location, complexly create favorable conditions to receive Saperavi high quality product.


Air average annual temperature is 12.5°C, the average temperature of the warmest months VII-VIII is 23.6°C, and the coldest month – + 1,0°C. Depending on the multiyear data, annual absolute minimum temperature is -10, -11°C, and the absolute maximum is – 35°C. Extreme temperatures are – 23 and + 38°C.


In the spring the average day-night temperature has been increased above 10°C since 5 April. In the autumn it has been fallen below 10°C from 4 November, i. e. warm period is continued 212 days. Saperavi bud opening is begun in mid-April, flowering – in the end of May, grape maturity – in second half of August. Grapes technical maturation takes place at the end of September.


In the micro-zone Kvareli the sum of active temperatures (> 100°C) ranges within 4100-37000°C on 350-550 m above sea level.

In the micro-zone Kvareli the annual sum of atmospheric precipitations is 1070 mm, and 800 mm – in the vegetation period.

Annual air relative humidity is 72%. It is less (66-64%) in the summer months (June, July, August), and relatively more at the end of autumn (80%) and early winter.

Snow cover is created in the last decade of December, and continued till mid-March. Hailing days amount is in average 2,1 per year. May is the mostly hailing time of the year (0,9 days); In April, June and July, in each separately, the hail does not exceed 0.3 days.


SOIL – On the basis of existing materials and researches conducted by us in 2005, in the micro-zone is distinguished two varieties of alluvial, with nine sub-varieties and two types of deluvial, with five sub-varieties of soils.

Alluvial, free from carbonates, very thick, loam;

Alluvial, free from carbonates, very thick, slightly leptsol, loam;

Alluvial, free from carbonates, very thick, moderately leptsol, moderately and slightly loam;

Alluvial, free from carbonates, very thick, hard leptsol, loam;

Alluvial, slightly carbonated, very thick, loam;

Alluvial, slightly carbonated, very thick, slightly leptsol, loam;

Alluvial, slightly carbonated, very thick, moderately leptsol, loam;

Alluvial, free from carbonates, very thick, very moisture and bogy, clay and loam;

Alluvial, slightly carbonated, very moisture and bogy, loam and clay;

Deluvial, free from carbonates, very thick, loam;

Deluvial, free from carbonates, very thick, slightly leptsol, loam;

Deluvial, slightly carbonated, very thick, clay;

Deluvial, slightly carbonated, very thick, slightly leptsol, loam;

Deluvial, slightly carbonated, very thick, very moisture, clay.


First ten varieties of above-mentioned soils are alluvial soils created in Alazani second terrace, and are mainly characterized with flat relief, while 11th, 12th, 13th and 14th varieties are deluvial and presented on the Southern foothills bordering the Southern slopes, on 400-500 m above sea level, relief of the area creates trails slightly inclined from the South and South-West.


First ten varieties of alluvial soils are characterized with deep thickness and different to each other with the range of mechanical content, carbonate content, moisture and bogy. First seven varieties of soils therefrom are characterized with deep thickness of profile, which is mostly varies within 1-1.5 m, and active humus layer is 50-70 cm. They are characterized mostly with loamy mechanical content, in exceptional cases in some genealogical horizons are changed to slightly clay or moderately loamy and sandy. Furthermore, above-mentioned soils are different from each other with grade of leptosol and stone content. Leptosol and stony soil is mostly occurred on the new terraces and nearby banks of rivers. The 8th and 9th varieties of soils are characterized with great moisture and bog, which are mainly represented in small areas, in lowlands and along flowing waters. With mechanical content, these soils are mostly clay and loamy.


Soil producing rocks in first nine varieties of soils are mainly of alluvial origin with stony-loamy and stony-sandy layers, consisting with destructed materials mostly brought from the Southern slopes of Caucasus, presented as black stone plates of sea-origin, with a high capacity of heat absorption and having some influence on soil temperature regime. This also provides the growth of grape sugar content and product quality.


The 10th-14th soils are deluvial that are presented on deluvial-proluvial originated loamy-sandy-rocky layers. These soils are characterized with deep thickness, as well – 80-150 cm, and active humus layer is 50-60 cm. Said soil varieties are different from each other with mechanical content, range of leptosol, content of carbonates and moisture. The 10th-11th soils are free from carbonates and have loamy mechanical content, exceptionally the 11th is slightly leptosol. The 12th, 13th and 14th are slightly carbonated, having loamy and clay content. Exceptionally the 13th is slightly leptosol and 14th is very moisture.


Based on the analyses data, said soils mechanical content is mainly loamy. In exceptional cases, they are characterized with slightly clay content. According to humus content, they are characterized with average index and in soil active layer, in 50-70 cm depth, it ranges within 5,5-2.5%, and bellow it is gradually decreased to 2,5-0,5%. Hydrolyzed nitrogen is mainly presented in small and medium amounts, and it is within 9,36-2,24 mg in 100 g soil. In most cases the soil is very poor with soluble phosphorous represented as a trace. The exchange potassium content is also low and it is within the range of 17.0-2.0 mg in 100 g. First, 2nd, 3rd, 4th, 8th, 10th and 11th soil varieties do not contain calcium carbonates at all, and in the 5th, 6th, 7th, 9th, 12th, 13th and 14th it is in small amount, and mostly within 0.2-5.0%. Soil area reaction (pH) is neutral and weak alkaline.


HUMAN FACTOR – In Kvareli viticulture and -winemaking fieldsdeveloped in a different way as compared with Tsinandali, Napareuli and Mukuzani. Here the vineyards were not included in the Princes Estates Department, and therefore, they were not affected by the positive influence playing a major role in the growth of the quantity and quality of these fields in the said estates. Despite the fact that viticulture and winemaking originated from ancient times, the field was still backward and mainly based on farming.


Industrial development of the field began in the 1920s following the foundation and development sectoral scientific centers in parallel to the development and strengthening of Soviet viticulture farms. At the end of the 1920s and early 1930s, the modern and well-equipped wineries were built in Kvareli ("Tsiteli Marani" (red cellar), Shilda and Akhalsopeli. The new wave of the field development was observable at the end of 1950s, as a result of which of the area of vineyards in Kvareli micro-zone increased in 3,5, times and at the end of the 1960s itreached 8700 hectares. New, productive, well-equipped wineries were built in Kvareli, Eniseli, Shilda and Chikaani, where the existing technologies were improved and new technologies were introduced systematically.


"Kvareli" has been produced since 1966 and received 3 gold and 2 silver medals.


Geographical location of micro-zone Kvareli, regional climate: mild winter and hot summer, moderate amount of precipitations, diversity of soils, special features of Saperavi grape variety characteristic only for that microzone and local centuries-old tradition of viticulture and winemaking define the unique organoleptic features of wine KVARELI, characteristic only of this wine.



11. SPECIAL LABELING RULES


With Latin font – KVARELI

Protected Designation of Origin and/or PDO


Cyrillic font – КВАРЕЛИ

Защищённое наименование места происхождения


12. ACCOUNTING AND NOTIFICATION


Accounting and notification of production and storage technological processes of "Kvareli" is carried out, in accordance with the rules established by the legislation of Georgia.


13. MAIN CONTROLLABLE POINTS


During control of the PDO wine "Kvareli" production process the producer shall satisfy the requirements established by LEPL National Wine Agency and shall comply with the following parameters.


Main Controllable Points

Evaluation Methods


Vineyard location

Cadaster map, control on the place


Area

Vineyard accounting magazine, cadaster


Vine variety

Vineyard accounting journal, control on the place


Cultivation methods


Journal of registration of Agrotechnical Measures, treating journal, control on the place


Vintage and transportation

Vintage journal


Grape harvest per ha

Vintage journal


Grape harvest in total

Vintage journal


Grape processing and winemaking

Grape receiving journal, grape processing journal, product turnover calculation journal, laboratory analysis journals, notifications, control on the place


Wine bottling, packaging and storage place and conditions

Bottling journal, journal for motion of ready product in the storehouse, laboratory analysis journals


Physico-chemical characteristics of the wine at winemaking, before and after bottling

Laboratory analysis journals


Organoleptic characteristics of the wine

Tasting commission protocols


Traceability

Technological and laboratory records


14. CONTROL BODY OF PRODUCTION

State control for observance of production specification and lawful usage of the appellation of origin PDO shall be carried out by LEPL National Wine Agency, according to the rules established by the legislation of Georgia.

Read more

Tsinandali


TSINANDALI
NUMBER OF REGISTRATION: 3

DATE OF REGISTRATION: 30/08/2005

APPELLATION OF ORIGIN: TSINANDALI

GOOD FOR WHICH REGISTRATION IS REQUIRED: Wine

NAME AND ADDRESS OF APPLICANT: LEPL - National Wine Agency; Marshal Gelovani Av. 6, 0159, Georgia, Tbilisi

1. NAME: "TSINANDALI"


2. ADDITIONAL SIGNS:


3. TYPE, COLOR AND MAIN REQUIREMENTS:


"Tsinandali" is white sec (dry) wine, which shall satisfy the following requirements:


Color – light straw;

Aroma and taste – perfect, delicate, soft, harmonic, cheerful, refined, having aroma characterizing the location, with meadow flowers tones, fruit tones are developed with aging;

Volumetric spirit content – no less than 11 %;

Concentration of finished extract mass – no less than 16 g/l;

Sugar content – no more than 4 g/l;

Titrated/ Volatile acidity – no less than 5 g/l;

Other characteristics shall meet requirements provided by the legislation of Georgia.



4. SPECIFIC ZONE AVAILABLE AREAS


The micro-zone Tsinandali is located in Telavi Municipality, on the right bank of the River Alazani, and on the coordinates – 41°54' of Northern longitude and 45°35' of Eastern latitude. The micro-zone Tsinandali covers the forests continuing North-Eastern slopes of Tsiv-Gombori Range from one side, and areas nearby mountains and Alazani Gorge from another side. Chumatkhevi borders it from the North-West, and Akuriskhevi – from the South-West.


Tsinandali includes the villages: Akura, Vanta, Busheti, Kvemo Khodasheni, Tsinandali Kisiskhevi, Kondoli, Nasamkhrali, Shalauri, Kurdghelauri, Vardisubani, Ruispiri, Karajala, Gulgula and Ikalto.



5. VINE VARIETIES


Wine "Tsinandali" shall be prepared from the grapes of Rkatsiteli, vintage takes place in the micro-zone Tsinandali. It is permitted to use about 15% of Kakhuri Mtsvane, vintage takes place in the same micro-zone.


6. VINEYARD CULTIVATION, SHAPE OF PRUNING AND CARE:


The micro-zone Tsinandali vineyards for wine Tsinandali shall be situated on 300-750 m above sea level.

Distance between the rows in the vineyards – 1-3 m;

Distance between the vines in the row – 0.8-1.5 m;

Height of stem – 60-90 cm;

Shape of pruning – one-sided or Georgian two-sided or free;


Vine cultivation, shape and purring, pests and diseases control, and soil treatment, fertilization, and other operations, shall be provided according to agro-technical activities selected by wine-makers.



7. GRAPE MATURITY, VINTAGE, TRANSPORTATION:


Tsinandali shall be produced only with ripe grapes;

Sugar content shall be no less than 19%, at the vintage;

Grapes transportation is permitted only with wooden or plastic boxes, with bodyworks made of stainless steel or painted with special color;

Usage of polyethylene packages and/or bags is not allowed;

The grapes shall be protected from dirtying at the transportation.



8. VINTAGE AND WINE PRODUCTION


Vintage on 1 ha vineyard shall be:

10 tons for Rkatsiteli;

8 tons for Kakhuri Mtsvane.

Wine production shall be no more than:

6500 liters – from 1 ha vineyard for Rkatsiteli;

5200 liters – from 1 ha vineyard for Kakhuri Mtsvane.



9. GRAPE PROCESSING, WINEMAKING AND BOTTLING


Grapes Rkatsiteli and Kakhuri Mtsvane (15%) for producing wine "Tsinandali" shall be only from the vineyards of the micro-zone Tsinandali.


Grapes processing and winemaking shall be provided exclusively inside of Kakheti, bottling – outside Kakheti, but only on the territory of Georgia.


At the same time, the grapes shall be got from the micro-zone Tsinandali and the wine shall be withdrawn from viticulture zone Kakheti only under strict accounting and control.


"Tsinandali" is made by complete alcoholic fermentation of gravity grape juice.


In the production of wine "Tsinandali" it is permissible to use only the operations, materials and substances permitted by the legislation of Georgia.


"Tsinandali" shall be represented on consumer market only packed in the consumer vessels.



10. LINK BETWEEN EXCLUSIVE QUALITY, REPUTATION AND GEOGRAPHICAL AREA


CLIMATE – The climate in the micro-zone is moderately humid, with hot summer and mild winter. Annual duration of sunlight in the micro-zone Tsinandali more than 2300 hours. Direct annual radiation on the perpendicular surface is 76 kcal/cm2, and varies within – 92-60 kcal/cm2. Scattered annual radiation is 54 kcal/cm2, and – 40 kcal/cm2 in the vegetation period. Sum of annual radiation is130 kcal/cm2, and 100 kcal/cm2 – in the warm period.


The average annual air temperature of the micro-zone is quite high – +12.4°C, in the warmest months – July and August the average temperature is equal to +23.2°C, and that of the coldest month (January) is +0,90°C. Annual absolute minimum is averagely – 10°C, and maximum – +35°C.


Extreme temperatures are change within – 23°C – +38°C. In most parts of the region the temperature above 10°C is in the April I decade (from 8.IV), and below 10°C – in the beginning of November (3.XI).


Vegetation period duration is 208 days, and sum of active temperatures (ct>10C) is +3930°C, on 550 m level.


In the micro-zone Tsinandali annual number of sunny days (0-2 points) in general, and at lower clouds is equal to 52-82, accordingly. During the vegetation period, this indicator is equal to 36-55 days according to cloudness. Annual quantity of cloudy days (8-10 points) in general and at lower clouds is equal to 122 and 95, accordingly. During the vegetation period, this indicator is equal to 61-45.


The annual sum of atmospheric precipitations is 845 mm, and 644 mm during the vegetation period, in the micro-zone Tsinandali. Maximum of precipitations (157 mm) take place in May, and minimum (28 mm) – in January.


Vine buds opening starts from mid-April, and the grape maturity begins in the second half of August.


Active heat sum ranges within 4100-3500C, in Tsinandali micro-zone (on the 300-750 m level).


Hailing days are frequent per year (2,3). May and June are the most hailing months (0,7-0,8) of year and can be even 9 times in the most hailing years.


The relative humidity of air is approximately 70%. The air is less humid (60%) in August, and the most (77%) – in November.


The Western – (33%) and Eastern (23%) Rumb winds are dominated, in the micro-zone. The average wind speed is 1,7 m/s; amount of annual windy days is not big (10).


SOIL – In June-July of 2005, soil specialists of horticulture, Viticulture and Wine Science Research Institute conducted field and workshops on soils research, in order to study the microscopic soil cover. Analysis of soils was conducted at the same in Agrochemical Laboratory of Institute.


On the basis of existing researches, there are distinguished following varieties of soils:


Forest brown, very thick, moderately and very leptosol, heavy loam;

Brown, very thick, slightly leptosol, loam and clay;

Brown, moderately thick, slightly leptosol, heavy loam;

Meadow-brown, very thick, heavy loam and clay;

Meadow-brown, very thick, slightly and averagely leptosol, loam;

Deluvial proluvial, very thick, light and heavy loam;

Alluvial proluvial, very thick, slightly leptosol, loam;

Alluvial, very thick, heavy loam;

Alluvial, very thick, hard leptosol, loam.


Soils varieties are characterized in accordance of villages.


I – Vanta, Akura (plot nearby ruins), Kisiskhevi (plot above channel).


II – Busheti (plot bellow railway nearby Tetri Khidi, Shalauri (plot bellow the highway), Vachnadziani (plot "Khramitsebi").


III – village Shalauri (plot "Didi Verkhvis Adgilebi").


IV – villages: Tsinandali (plot "Teliani"), Kvemo Khodasheni (plot "Naparekhlebi"), Kurdghelauri (plot "Beghanapshebi").


V – Kvemo Khodasheni (plot "Didi Venakhebi").


VI and VII – on the line extended from said villages to Alazani Gorge.


VIII and IX – directly on the border of Alazani Terrace.


Brown soils presented in the upper part of the micro-zone (with sub-varieties) are characterized with medium and deep profile. Alluvial, alluvial-proluvial and deluvial-proluvial soils are characterized with deeper profile and various kinds of leptosol.


Soil thickness on upper part, wherein the brown soils are presented is 70-100 cm, and active humus layer is 30-50 cm; bellow, wherein alluvial, alluvial-proluvial and deluvial-proluvial soils are presented the soils are deeper – 100-150 cm, and active humus layer is 40-50 cm;


Soils mechanical content is characterized mainly with medium and heavy loamy composition, and soils with light clay – on small parts.


Humus is presented in small amount – within 1,0-2,5%, hydrolyzed nitrogen, soluble phosphorus and exchange potassium content is low, calcium carbonate soils contain them in small and medium amounts – within 2,5-16,0%, soil area reaction (pH) is averagely alkaline.


Soils presented in the micro-zone exclusively (mainly in the North-East and the East) with calcium carbonates content, leptosol and with climatic factors create perfect conditions for high quality wines preparation.


HUMAN FACTOR – History of viticulture and winemaking takes place from the depths of millennium in Kakheti and in the micro-zone Tsinandali, as in other parts of Georgia. In the cource of time it was developed, grown and had taken experience.


At the beginning of the XIX century in Kakhetian prince’s estates the viticulture and winemaking were important. Aleksandre Chavchavadze, who had special place among the nobles, borrowed a million rubles from the bank in 1835 to improve the estates. Large wine cellar with laboratory for winemaking was built in the village Tsinandali. Aleksandre Chavchavadze also built steam distillation factories for vodka.


This was the first attempt to move from the feudal rule to capitalistic, which effectively improved wine quality. Aleksandre Chavchavadze's wines were well known in Russia and appreciated in Europe, too.


From the 1880s, Princes Estates Department of the Russian Empire intensively purchased Georgian estates, about 2000 hectares of land in the village Tsinandali among them and its suburbs from the nobles – Chavchavadze, Andronikashvili, Zurabashvili, Bakhutov, Rotinyants, Aznaurov, etc. and began making massifs therefrom and reformation-reconstruction process.


Two-storeyed 150000 bucket cellar-factory and a palace were built, and was opened barrel workshop, in Tsinandali, in 1886-1887. New modern equipment was installed: grape presses, wine pumps, rubbles, tubs, barrels and various other inventories. Additionally, prince estates were staffed with professionals trained in Europe – Gogol-Janowski, Speshnev, Massono, Staroselskiy, Heine, Markovich, Ovcharenko, Tushmalishvili, Jorjadze, Dickinson and others.


From 1880, quite high quality wines were already produced there – "Rkatsiteli Tsinandali N13", "Green Tsinandali №14", "Saperavi Tsinandali №16" obtained the highest ratings at the International Exhibition of Chicago, in 1892.


Three-year school was opened in Tsinandali, in 1897, where children were taught viticulture, winemaking and gardening, together with other subjects.


Wine TSINANDALI is produced since 1886. It is considered to be a flagship of Georgian wine. It has participated in numerous competitions and exhibitions and won 10 gold and 9 silver medals, until 1990.


The micro-zone Tsinandali geographical location, regional climate: mild winter and hot summer, moderate precipitations, diversity of soils, special features of Rkatsiteli and Saperavi varieties in this zone, and local centuries-old tradition of viticulture and winemaking define the unique organoleptic features of wine Tsinandali, characterstic only of this wine.


11. SPECIAL LABELING RULES:

With Latin font – TSINANDALI

Protected Designation of Origin and/or PDO


Cyrillic font – ЦИНАНДАЛИ

Защищённое наименование места происхождения



12. ACCOUNTING AND NOTIFICATION


Accounting and notification of production and storage technological processes of "Tsinandali" is carried out, in accordance with the rules established by the legislation of Georgia.


13. MAIN CONTROLLABLE POINTS


During control of the PDO wine TSINANDALI production process the producer shall satisfy the requirements established by LEPL National Wine Agency, and shall comply with the following parameters:


Main Controllable Points

Evaluation Methods

1

2

Vineyard location

Cadaster map, control on the place

Area

Vineyard accounting magazine, cadaster

Vine variety

Vineyard accounting journal, control on the place


1

2

Cultivation methods


Journal of registration of Agrotechnical Measures, treating journal, control on the place

Vintage and transportation

Vintage journal

Grape harvest per ha

Vintage journal

Grape harvest in total

Vintage journal

Grape processing and winemaking

Grape receiving journal, grape processing journal, product turnover calculation journal, laboratory analysis journals, notifications, control on the place

Wine bottling, packaging and storage place and conditions

Bottling journal, journal for motion of ready product in the storehouse, laboratory analysis journals

Physico-chemical characteristics of the wine at winemaking, before and after bottling

Laboratory analysis journals

Organoleptic characteristics of the wine

Tasting commission protocols

Traceability

Technological and laboratory records


14. CONTROL BODY OF PRODUCTION

State control for observance of production specification and lawful usage of the appellation of origin PDO shall be carried out by LEPL National Wine Agency, according to the rules established by the legislation of Georgia.

Read more

Khvanchkara

“KHVANCHKARA”
NUMBER OF REGISTRATION: 1
DATE OF REGISTRATION: 07/14/2005
PRODUCT NAME FOR WHICH THE REGISTRATION OF THE APPELLATION OF ORIGIN IS REQUESTED: WINE
PRODUCT SPECIFICATIONS OF THE PDO WINE
SPECIFICATIONS OF FINISHED PRODUCT AND RAW MATERIALS:

1. NAME OF PRODUCT: "KHVANCHKARA"

2. ADDITIONAL SIGNS

3. TYPE, COLOUR, AND MAIN REQUIREMENTS


"KHVANCHKARA" – red, naturally demi-doux wine.

"KHVANCHKARA" shall be meet the following requirements:

• Colour – from light to dark ruby;

• Taste and Aroma – flawless, microbiologically healthy, harmonized, fine, velvet, pleasantly demi-doux wine, characterized with aroma and flavor specified by vine variety and local environmental conditions;

• Volumetric spirit content – no less than 11 %;

• Concentration of finished extract mass – no less than 22 g/l;

• Sugar content – 30-45 g/l;

• Titrated/ Volatile acidity – no less than 5 g/l;

• Other characteristics shall meet requirements provided by the Legislation of Georgia.



4. SPECIFIC ZONE AVAILABLE AREAS:

The micro-zone Khvanchkara is located in Ambrolauri – Administrative Region of Racha, situated on the southern slopes of Lechkhumi Ridge, on the right bank of River Rioni, and the northern slope of Racha Ridge, on the left bank of River Rioni. Said area is located between the coordinates: the northern latitude 42°30' and the eastern longitude 43°00'. The micro-zone Khvanchkara includes the South-East part of Municipality Lechkhumi, as well.

The micro-zone Khvanchkara includes the following villages: Khvanchkara, Tsesi, Kvatskhuti, Sadmeli, Ghviara, Bostana, Didi Chorjo, Patara Chorjo, Meore Tola, Pirveli Tola, Chrebalo, Chkvishi, Zhoshkha, Kvishari, Ghvardia, Bareuli, Ghadishi, Baji, Bugeuli, Saketsia, Jvarisa, Itsa, Krikhi, Akhalsopeli, Gori, Khimshi, Abanoeti, Dzirageuli and Tsageri Region villages: Alpana and Orbeli, as well.

5. VINE VARIETIES:

The Wine "KHVANCHKARA" shall be produced exclusively with the vine varieties Aleksandrouli and Mujuretuli cultivated at the micro-zone Khvanchkara, accordingly, the usage of other varieties did not allowed in spite of exceptions provided by the Legislation of Georgia. 



6. VINEYARD CULTIVATION, SHAPE OF PRUNING AND CARE:

In the micro-zone Khvanchkara, industrial vineyards for wine "KHVANCHKARA" should be 450-50 meters above sea level;

Density between rows 1-2.5 m;

Density between trees 0.8-1.5 m;

Height of Stem – 60-90 cm;

Shape of Pruning – one-sided or Georgian – two-sided or free trellis.

Vine cultivation, pruning-shaping, pests control and prevention from the diseases, soil treatment, and fertilization as other operations are accomplished in accordance with agro-technical measures selected by viticulturist.

Agro-technical measures shall meet requirements provided by the Legislation of Georgia. 



7. GRAPE MATURITY, VINTAGE, TRANSPORTATION:

• The Wine "KHVANCHKARA" is produced with only ripe grapes. Sugar content in the grapes shall be no less than 24%.

• Grapes transportation is permitted only with wooden or plastic boxes, which capacity shall be no more than 40 kg.

• Usage of polyethylene packages and/or bags for grape transportation is prohibited.

• Grape shall be maximally protected from possible pollution at the transportation.

8. GRAPE- AND WINE HARVEST:

Grape harvest per 1 ha shall not exceed 7 tons.

Wine harvest shall not exceed:

650 l – per 1 ton of grapes;

4550 l – per 1 ha vineyard.



9. GRAPE PROCESSING, WINEMAKING AND BOTTLING:

Grape intended for the Wine "KHVANCHKARA" producing shall be harvested only in the vineyards situated within Khvanchkara micro-zone.

Grape processing and winemaking shall be accomplished only inside of micro-zone Khvanchkara borders, but bottling is allowed outside of micro-zone, within the whole territory of Georgia, as well.

The Wine "KHVANCHKARA" is produced by grape husks incomplete alcohol fermentation. "KHVANCHKARA" production shall be accomplished only operations, raw and substances permitted in accordance of the Legislation of Georgia.

The Wine "KHVANCHKARA" delivering on consumers market is allowed in glass vessels.

The Wine "KHVANCHKARA" delivering on consumers market is allowed only after 1st January of the year after vintage.



10. LINK BETWEEN WINE EXCLUSIVE QUALITY, REPUTATION AND GEOGRAPHICAL 

 LOCATION: 

Climate – Wind formation in the micro-zone Khvanchkara is conducted by atmospheric processes formed in subtropical and moderate areas and moved from the West or the East. Local climate is humid, with moderately cold winter and hot, comparably dry summer.

Appeared in latitudinal southern slopes the agro-climate indicators, such as: sun-ray energy, heat amount, summer temperatures moderate tension and location moderate humidity have positive influence on wine quality.

In the micro-zone, in the viticulture area the air annual moderate temperature varies within 12,2-10,8°C, in July-August – 21-22°C, and in January – 0-1°C. 

Sunshine annual duration varies within 1900-2000 h-s. Sunshine at vegetation period is more than 1400 h-s. Total radiation is quite high and annually varies within 120-130 kcal/cm2.

Within the terms of general clouding the clear days are importantly increased, which with other factors has significant effect on grape quality if be compared to other viticulture regions of West Georgia.

First freezes are started in the Autumn, at beginning of November, and stopped in the Spring, at beginning of April (5.IV–7.IV).

Vine varieties: Aleksandrouli and Mujuretuli are began blossom bud from the middle of April (15.IV), flowering – at beginning of June, and grape ripening – on second half of August.

Grape reaches technical maturity in the end of September (25.IX), and for getting natural vine material for demi-doux wine production the vintage takes place in second half of October, when active heat sum reaches more than 3500°.

Active heat sum varies within (>10°) 3750-3350° in the micro-zone Khvanchkara, on 450-650 m above sea level. 

Annual sum of atmospheric sediments is 1050-1100 mm. Spread of sediment during the months is moderate – 640-660 mm during vegetation period.

Hail annual number per days varies within 1-2. During the year the hail most often takes place in May and June /0.6-0.8 days/.

Average annual air relative humidity is 75-76 %. Snow cover is created in the middle of December and disappears until second half of March. Snow cover moderate height is 15-20 cm.

Eastern (39%) and western (37%) rumb’s winds are prevailing along River Rioni valley. Wind speed is not great due to the locking of the valley. The winds appropriating some micro-areas /Ambrolauri/ are enhanced by mountain-valley winds. As a result of this the wind speed sufficiently increases and annually reaches 2.0-2.5 m/min, in Ambrolauri region and river basins. Wind comparably strengthens in the Spring and the Summer /2.5-3.1 m/min/.

Soil – river on both sides of the Rioni, within 450-750 m above sea level, one of the three diluted soils of humus-carbonate soils, one of the single and alluvial soils of delusive-prolivive soils - has six varieties.

The first varieties of soil – Humus-carbonate soil of quite thickness, and heavy- and light clays characterize the following villages: Khvanchkara, Sadmeli, Pirveli Tola and Tchishi.  

The second varieties of soils – Humus-carbonate soils of quite thickness, rocky, medium- and heavy clay characterize the following villages: Kvatskhuti, Saketsia, Bugeuli, Abanoeti and Gori.

The thirteen varieties of soil – Humus-carbonate of moderate thickness and medium- and light clays characterize the village – Chrebalo. 

The fourth varieties of soil – Humus soils characterize the following villages: Ttsesi, Bostana, Chorjo, Baji and Ina.

The fifth varieties of soil – Dealluvial-prolluvial soils of quite thickness, somewhere slightly hirschat, light clay characterize the following villages: Bugeuli, Khimshi, Dzirageuli and Gori.

Sixth varieties of soil – Alluvial soils of quite thickness, somewhere slightly hirschat, rocky and clay characterize the village Tsesi.

Human Factor – Viticulture and winemaking are ancient culture for Racha, as other regions of Georgia, and such unique vine varieties as Aleksandrouli and Mujuretuli are ancient, aboriginal, Rachanl varieties, as well. Over the centuries, Rachan farmersimproved vine variety and its cultivation and winemaking processes and methods, as well.

"The Caucasian Winery Essay" (1875) is the first written source, accordance to which the best places for winemaking in Racha are the following micro-regions: Tola, Khvanchkara, Bugeuli and Tsesi.  

First researchers of vine varieties Aleksandrouli and Mujuretuli were I. Bakhtadze (1886), E. Dandurov (1896), A. Mirotadze (1939) and I. Javakhishvili (1964). 

The Head of Winemaking Chair of Tbilisi State University Konstantine Modebadze was the first who began to study the opportunities to establish and improve as the Wine "KHVANCHKARA" as such type of wines on the scientific level.

"KIPIANI WINE", commonly known since 70-s of XIX century, was based on high traditions of Rachan farmers. It was produced in Racha with grapes of vine varieties Aleksandrouli and Mujuretuli. 

Nestor Tsereteli and Varlam Papuashvili headed trade company of Luarsab and Dimitri Kipiani in Kutaisi and then in Batumi, wherefrom wine was sent to Russia and abroad. They had made a great contribution to popularization and international recognition of "KIPIANI WINE".

First medal was awarded by "KIPIANI WINE" in the Batumi first Agriculture Exhibition, 1900, and gained first international recognition – Grand Prix at International Exhibition in Belgium, 1907. 

Since 1930, "KIPIANI WINE" was renamed as "KHVANCHKARA" and it has the same name to present.

Until 1942, the wine had not production technology accomplishing stabilization for demi-doux wine to maintain its sweetness; this is a reason that why the wine was produced in accordance of farmer’s technology, whereat alcoholic fermentation was stopped since Autumn and Winter coldness and was continued since spring warmness. The Wine "KHVANCHKARA" production was unstable; a result of which is – the existence of such type of wine was gone under the risk.

Since 1942, I. Stalin became interested in this matter, he immediately invited party, economic and scientific representatives to the conference to give them assignment to begin promptly elaboration of new technologies and implementation of modern facilities in new wineries, as a result of this, the goal was reached soon, and the Wine "KHVANCHKARA" as well as other famous Georgian wines revival began.

The Wine "KHVANCHKARA" was represented at numerous competitions and exhibitions and received a lot of awards.

In 1996, LTD "RACHAN WINE" was created on the basis of winery Chrebalo, producing the Wine "KHVANCHKARA", gaining 5 gold and 1 silver medals in exhibitions over a short period, and in 2000, at Sochi International Exhibition had gained a gold medal and Grand Prix.

It should be mentioned that in 1944, at the Tehran Conference dinner, when Stalin hosted participants with the Wine "KHVANCHKARA", Roosevelt highly appreciated the wine, which was followed by their conversation about an opportunity to cultivate Georgian vine varieties in the State of California.

"KHVANCHKARA" as a wine of appellation of origin is registered at SAKPATENTI, since 2006.

Especial geographical location of the micro-zone Khvanchkara – the cavernous place surrounded with the rocks, the microclimate created on the slopes inclined to the River Rioni, rocky soils rich with humus-quartz and limestones, high capability of heat absorbing and cooling, the uniqueness of local vine varieties Aleksandrouli and Mujuretuli and original technology specify exclusive characteristics of the Wine KHVANCHKARA.

11. SPECIAL REQUIREMENTS FOR FINISHED PRODUCT LABELING:

Wine name – "KHVANCHKARA" and indication – "PDO Wine (Protected Designation of Origin) " on the label, packaging, in the documents accompanying wine, and advertising materials in foreign languages are following:

With Latin Font – KHVANCHKARA

Protected Designation of Origin or/and PDO

With Cyrillic (Russian) Font – ХВАНЧКАРА

Защищённое наименование места происхождения



12. STOCKTAKING AND NOTIFICATION:

Stocktaking and notification of the Wine "KHVANCHKARA" production and storage technology are carried out according to the rule established by the Legislation of Georgia.

13. KEY CONTROL POINTS:

To control the PDO Wine "KHVANCHKARA" production the winemaker shall confirm for the LEPL "National Wine Agency of Georgia" the compliance of the following parameters:

Key Control Points

Evaluation Methods

Vineyard Location

Cadastral map, Checking on the Site

Area

Vineyard Accounting Journal, Cadastre

Vine Variety

Vineyard Accounting Journal, Checking on the Site

Cultivation Methods

Journal of Registration of Agro-technical Measures, Journal of Spraying with Chemicals, Checking on the Site

Harvest (Vintage) and Transportation

Vintage Journal

Grape Harvest (Vintage) per ha

Vintage Journal

Grape Harvest (Vintage) in Whole

Vintage Journal

Grape Processing Place, Processing and Winemaking

Grape Accept Journal, Grape Processing Journal, Product Turnover Calculation Journal, Laboratory Analysis Journals, Notifications, Checking on the Site

Wine Bottling, Packaging and Storage Place and Conditions

Wine Bottling Journal, Journal for Product Motion in Finished Product Warehouse, Laboratory Analysis Journals

Wine Physical and Chemical Characteristics in Winemaking Process Before Bottling and After

Laboratory Analysis Journals

Wine Organoleptic Characteristics

Degustation Commission Protocols

Traceability

Technological and Laboratory Records



14. PRODUCTION (WINEMAKING) CONTROL BODY:

Governmental control on compliance with product (wine) specification requirements and proper usage of the PDO shall be carried out by the LEPL "National Wine Agency of Georgia" in accordance with the rule established by the Legislation of Georgia.


15. Transitional provisions


Regardless of Paragraph 9 of the Specification, grape processing and wine production is permitted out of the borders of the micro-zone Khvanchkara too, in the territory of Georgia, until December, 2020.

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Kotekhi

“KOTEKHI”

NUMBER OF REGISTRATION: 799

DATE OF REGISTRATION: 12/10/2007

PRODUCT NAME FOR WHICH THE REGISTRATION OF THE APPELLATION OF ORIGIN IS REQUESTED: WINE

Geographical location. The specific zone is located in the middle stream of the river Alazani, on its right bank, with the coordinates of North latitude 41°45´ and East longitude 45°48´. The territory of the micro-zone includes the foothill adjacent to the woody slopes of Northern-western inclination of Tsiv-Gombori Ridge and Alazani Valley, and is located at 250-700 meters above sea level.

Climate. The weather is formed by atmospheric processes developed in subtropical and moderate latitudes and displaced from west to east. Climate is moderately damp here, with hot summer and moderately cold winter.

The annual duration of the sunshine is 2150-2200 hours, varying between 1550-1600 hours in the vegetation period. In the micro-zone, the annual sum of the direct solar radiation on the horizontal surface is 71 kcal/cm2, the annual diffused radiation is 49 kcal/cm2, and that during the vegetation period is 35 kcal/cm2. The annual value of total radiation is 120 kcal/cm2, and 90 kcal/cm2 during the warm period.

The average annual air temperature is quite high reaching 12,4°. The warmest months are July and August, with the average temperature of 23,6°; the average temperature of the coldest month (January) is +0,9°. The average of the annual absolute minimums is -10°, and the average of absolute maximum is 35°. Extreme temperatures are -22 and +38°.



In most part of the region a stable transfer above the air temperature of 10° takes place in the first decade of the month of April (5.IV) and the fall below 10° takes place at the beginning of the month of November (3.XI). The duration of the vegetation period is 211 days. Approximately 3930° of total active temperatures accumulate during this period.



The annual number of clear days (0-2 points), according to the general and lower cloudiness, is 51 and 132. During the vegetation period, this indicator according to the mentioned levels of cloudiness equals to 36 and 79 days, respectively.



The annual indicator of the cloudy days (8-10 points) is 113 and 59, according to the general and lower cloudiness, and that during the vegetation period is 54 and 26, respectively.



During 85 days from the beginning of summer, the average daily air temperature is over 20°. During this period, for 34 days (10.VII-13.VIII), the average air temperature even reaches and exceeds 23°.



The first night frosts in autumn start in the second decade of November (from 25.XI). Once in every ten years, the frosts may start at the end of October (from 30.X). The last night frosts on average, end from 24.III. Once in every ten years, spring frosts are expected until the middle of April.



The annual sum of atmospheric precipitations is 804 mm, with 578 mm during the vegetation period. Maximum annual precipitation is fixed in May (124 mm), and minimum is fixed in January (32 mm). Precipitations take the form of snow in the last days of December and disappear until the middle of March. During this period, the decade snow cover of average height of 6-7 cm does not melt for 25 days.



Average relative air humidity is 72%. The highest air humidity (80%) is fixed in November, and is the least humidity (64%) in August.



Average annual number of days with hail is 1,7. The months of May and June have most days with hail (0,6-0,4). In exceptional years, it may hail six times a year.



Following the analysis of temperature isopleths of the depth of alluvial-calcareous soil, at the depth of 5-50 cm, a stable transition of temperature above 10° takes place in the first decade of April, and at higher depths of 50-100 cm, it does not take place until the middle of April.



In the middle of May, the temperature at the depth of 10-120 cm in soil rises over 15°. From the middle of June until the end of September, i.e. for more than 3 months, the temperature at the depth of 5-70 cm is over 20°.



Mainly southern-western (33%) and western (18%) winds prevail here. They are rarely changed for eastern winds (12%). Average annual wind speed is 1,7 m/sec, with its maximum (1,9 m/sec) in March and with its minimum (1,5 m/sec) in December.



According to many-year-long data, the average of absolute minimums of air temperature, as already mentioned, is -10°. Once in every ten years, the minimum temperature is expected to fall to -15° (for a short period) causing only slight damage (<30%) to the vine buds.



Soil. The soils are represented by varieties of brown, dark brown alluvial-dealluvial and alluvial-proalluvial soils.

Brown soils of great thickness, calcareous, slightly skeletal loamy-clay.

Brown soil of average thickness, calcareous, slightly skeletal loamy and clay.

Dark brown (old alluvial) soil of great and average thickness, calcareous, slightly skeletal, clay alluvial-dealluvial of great thickness, calcareous slightly skeletal, loamy.

Alluvial-proalluvial of great thickness, calcareous, slightly skeletal, loamy soils.



Thicknesses of profiles of brown and dark brown soils of great thickness are within the limits of 100-130 cm, and the thickness of humus-containing active layer is within the limits of 60-80 cm. The thickness of profiles of alluvial-proalluvial and alluvial-dealluvial soils is great at every point and is over 100 cm. The thickness of profiles of brown and dark brown soils of average thickness varies between 60-70 cm and 70-80 cm, and that of a humus-containing layer is 50-60 cm. According to the texture, the soils of the upper zone are loamy and clay. Content of physical clay (with fraction <0,01 mm) is up to 40,6-67,4%. As for the soils of the lower zone, which are mainly formed by displaced and drifted materials, their texture is represented by heavy loamy soils, with the same fraction of 60,0%. Their structure in the zone in plantage layers (0-50 cm) of brown soils is granular-cloddy and cloddy-granular, and the structure in the lower layers is weakly expressed. The structure in the section of alluvial soils is cloddy-granular and fine-granular-cloddy, with the lowest layers without structure.



The humus content in the plantage layers of brown and lower alluvial soils is in little and average amounts of 1,54-3.09%. The content of hydrolysis nitrogen in the upper- and lower-zone soils is low not exceeding 5,60 mg in 100 gr. of soil, the content of soluble phosphorus is low not exceeding 2,0 mg in 100 gr. of soil, the content of exchange potassium is also low and constitutes 2,0-7,2 mg in 100 gr. of soil. The content of calcium carbonate in the section of brown soils is average or high reaching 9,2-20,0%, and not exceeding 8,0% in the lower zone. The reaction of the soil area is weak and average alkaline – pH = 7,1-8,0. The soils are weakly skeletal.



Agro-technological regulations

In order to gain the bulk wine “Kotekhi”, by considering the soil and climatic conditions, the following agro-technological regulations are to be observed.



Species of “Rkatsiteli”:

Growing area: Up to 750 m above sea level.

Plot of planting: 2,0 x 1,5 m; 2,5x 1,5 m;

Height of stem: 80-100 cm

Form of pruning: Free and Georgian two-sided trellis.

Norm of loading per 1 m2: 8-10 buds.

Harvest: 9-10 tons per hectare.



Species of “Saperavi”:

Growing area: Up to 750 m above sea level.

Plot of planting: 2,0 x 1,5 m; 2,5x 1,5 m;

Height of stem: 80-100 cm

Form of pruning: Free and Georgian two-sided trellis.

Norm of loading per 1 m2: 8-10 buds.

Harvest: 7-8 tons per hectare.



Soil cultivation

In the irrigation area the last irrigation cycle of vegetation is to be ended one month before the vintage. Autumn and spring plough of soil, with minimal land cultivation. Moisture-preservation measures– preserving the soil in a loose state (cultivation, milling, mulching).



Fertilization

Application of organic-mineral fertilizers with regulations.



Phyto-sanitary regulations

Principal diseases: Mildew, powdery mildew, rot.



Pests: Tick, western grape warm, mealybug.

Control measures: Application of contact and systematic preparations registered in Georgia.



Economic-technological characterization of “Rkatsiteli” and “Saperavi”

“Rkatsiteli” – Wine species of white grape. It is distinguished by high economic-technological properties, resistance in various conditions and high dignity of production. The species is of average or late period. It is characterized with abundant harvest (average weight of a bunch is about 160-250 gr.). Average harvest is 9-10 tons per hectare.



“Saperavi” – Georgian, color-grape wine species giving high quality production. Wine made of “Saperavi” is of intense dark red color, with moderate content of alcohol and acidity, with rich and gay race and high taste properties.



The bunch is larger than average with the weight of 140-145 gr. The ripe bunch is of dark blue color, juicy and pulpy with pleasant sweet taste.



The grape ripens in the second half of September. The vine is stronger that of average grow. The harvest per hectare to gain the conditional production varies between 7-8 tons.



Sugar content of the ripe grape reaches 200-260 gr/dm3, with the acidity of 7,5-8,5 gr/dm3.



Wine “Kotekhi” (white) – “Kotekhi” is the highest-grade white dry wine of geographical appellation. It is made of the grapes of “Rkatsiteli” species with fully stopped must.



Wine “Kotekhi” is characterized with a light straw coloring, with species-specific aroma and pleasant taste.



Chemical characteristics of the wine “Kotekhi” should correspond to the following data:

Volumetric spirit-content, % - 10,5 – 12,0

Mass concentration of sugars no more than 4 gr/dm3

Titrated acidity – 5,5-7,5 gr/dm3

Volatile acidity of no more than 1,0 gr/dm3

Mass concentration of finished extract of no less than 16 gr/dm3



The rest norms should correspond to the legislative acts of Georgia and the EU Directive No. 1493/1999 of May 17, 1999.



Wine “Kotekhi” (red) - “Kotekhi” is the highest-quality red dry wine of geographical appellation. It is made of the grapes of “Saperavi” species with fully stopped must.

Wine “Kotekhi” is characterized with red color, species-specific aroma and fine, pleasant taste.



Chemical characteristics of the wine “Kotekhi” should correspond to the following data:

Volumetric spirit-content, % - 10,5 – 12,0

Mass concentration of sugars no more than 4 gr/dm3

Titrated acidity – 5,0-7,0 gr/dm3

Volatile acidity of no more than 1,2 gr/dm3

Mass concentration of finished extract of no less than 20 gr/dm3

The rest norms should correspond to the legislative acts of Georgia and the EU Directive No. 1493/1999 of May 17, 1999.


Areas of specific zones

The area of the specific zone of “Kotekhi” is approximately 14 km2.


The location, the micro-climate, the atmospheric processes developed in subtropical and moderate latitudes (displaced from west to east), the soils and the originality of indigenous species make for special features of “Kotekhi” wines.

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Saperavi Khashmi

"SAPERAVI KHASHMI"

NUMBER OF REGISTRATION: 975

DATE OF REGISTRATION: 06/04/2018

PRODUCT NAME FOR WHICH THE REGISTRATION OF THE APPELLATION OF ORIGIN IS REQUESTED: WINE

1. Name: "SAPERAVI KHASHMI"

2. Additional Signs

3. Type, Color and Main Requirements

"SAPERAVI KHASHMI" – Red, dry wine.

"SAPERAVI KHASHMI" – Shall meet the following requirements:

Color – dark red having nuances corresponding to its age;
Aroma and taste – perfect, microbiologically healthy, has body, velvet and harmonic, has sharp grade aroma;
Actual volume alcohol content – no less than 12%;
Received extract mass concentration – no less than 24 g/l;
Sugar – no more than 4 g/l;
Titrated acidity – no less than 5 g/l;
Other characteristics shall correspond to the requirements established by the Legislation of Georgia.
4. Geographical Area and Zones of Production:

The micro-zone Khashmi situates in viticulture subzone of Gare Kakheti, administrative distinct of Sagarejo, on the Southwestern slopes of the mountain range of Tsiv-Gombori, on the left bank of the river Iori, on the territory between the coordinates of the North latitude 41°43´ and the East longitude 45° 10´.

The micro-zone Khashmi comprises the village Khashmi, and its area is 887 ha.

5. Vine Varieties:

"SAPERAVI KHASHMI" shall be produced only with the grapes of vine variety Saperavi cultivated on the micro-zone Khashmi.

6. Vineyard Cultivation, Shape of Pruning and Care:

The vineyards of micro-zone Khashmi for wine SAPERAVI KHASHMI production shall be cultivated on 730-800 m above sea level;
Density between the rows in the vineyards – 1-2.5 m;
Density between the vines in the row – 0.7-1.5 m;
Height of stem – 70-90 cm;
Shape of pruning – one-sided or Georgian two-sided, one-sided or two-sided cordon, and free.
Vine cultivation, shape and puring, pests and diseases control, and soil treatment, fertilization, and other operations, as well, shall be provided accordingly agro-technical activities selected by wine-maker.

Selected and provided the agro-technical activities shall to meet the requirements determined by Legislation of Georgia.

7. Grape Ripeness, Vintage, Transportation:

"SAPERAVI KHASHMI" is produced only with ripe grapes. Sugar content shall be no less than 20%, at the vintage.
Grapes transportation is permitted only with wood and plastic boxes.
Usage of polyethylene packages and/or begs is not allowed.
The grapes shall be protected from dirtying at the transportation.


8. Vintage- and Wine Harvests:

Vintage harvest on 1 ha vineyard shall be no more than 10 tonne;

Wine harvest shall be no more than:

650 liter – from 1 tonne grapes;
6500 liter – from 1 ha vineyard.
9. Grape Processing, Winemaking and Bottling:

Grapes for producing wine "SAPERAVI KHASHMI" shall be only from the vineyards cultivated in micro-zone Khashmi.

Grapes processing and winemaking shall be provided exclusively inside of borders micro-zone Khashmi, but bottling is permitted outside of said micro-zone, in whole territory of Georgia.

"SAPERAVI KHASHMI" is produced by full alcoholic fermentation of squash, and only established by Legislation of Georgia the operations, materials and substances usage are permitted at winemaking.

"SAPERAVI KHASHMI" shall be marketed only in the consumer container packed.

Bottling and realization of “SAPERAVI KHASHMI” are permitted from the 1th of August of the following year of vintage.

10. Link between Exclusive Quality, Reputation and Geographical Area:

Climate – moderately humid with hot summer and moderately cold winter. Atmospheric processes created in subtropical and moderate longitudes and moved from the West and the East form the weather of micro-zone. Sunshine annual duration varies between 2100-2200 hours, and at vegetation period it is equal of 1650 hours. Annual amount of total radiation is 120-130 kkal/cm2, and annual radiation balance is 50-52 kkal/cm2.

Air moderate annual temperature is 11.4°C, the moderate temperature of the coldness month – January is 0.9°C. The moderate temperature of the warmest months (July, August), varies between 22-23°C.

Air temperature sustainable change to more than 10°C on the most part of territory takes place at first decade of April, and to less than 10°C – at the end of October. Vegetative period duration consists of 190-200 days, active temperatures sum is between 3600-3400°C. Annual sum of atmospheric sediments on the territory is 768.6 mm. Maximum of annual sediments takes place in May (90-130 mm), and minimum – in December (25-35 mm).

Saperavi vine starts budding on the end of second decade of April in Khashmi, and blossoms in first decade of June, grape technical ripeness takes place at second half of August, and whole ripeness – at second decade of September.

Annual value of air relative humidity varies between 66-68%, on average. Air humidity is less (62-64%) at the summer (July, August) and reaches maximum at the late autumn (75%) and beginning of winter.

According to multi-year data the number of hail days is 2.4 during the year, and the most hail month is May.

Mostly North-Western, Western (11.8%), Eastern and South-Eastern (6-15%) winds take place in the micro-zone. Wind moderate annual speed is 1.5 m/sec. Warm air masses, to which Gombori ridge stands in front, are brought in Iori Valley by Southern winds from Azerbaijan at the autumn, that increases heat regime of the place, that’s helpful to produce quality product from Saperavi.

Soil – types of brown carbonate soils are distinguished.

Description: there are 3 kinds of brown carbonate soils:

First – brown carbonate, thick, not stony, moderate and heavy clay with mechanical content exist in the Northern and Western parts of territory along the river Iori, on slightly inclined slopes and small flat areas;  

Second – brown carbonate, very thick, heavy and light clay with mechanical content, on stony-alluvial layers exists in the Southern and South-Western parts, on very slightly inclined slopes;

Third – brown carbonate, moderately thick, moderate and heavy clay with mechanical content exists in the South-Eastern part.

Relief – mostly moderately inclined slopes of South-Western exposition. Inclination is sufficiently increased to the East and gradually decreased to the river Iori, creating small flat areas along it.

Human Factor – viticulture on Khashmi territory has link with the name of King Tamar of Georgia, and it was cultivated by monks of David Gareji, in accordance to her order. Local population quickly learned rules of viticulture and winemaking, and produced high quality wine with the grapes of Saperavi vine.

Kokrashvili family, having experienced viticulturists and winemakers, together with Kvarelashvili, Gokadze, Karumidze and other families, made great contribution in viticulture of village Khashmi. In accordance to G. Sumbadze (1962) ethnographical researches the oldest cellar of Khashmi belongs to Kokrashvili family. Brothers – Zaur and Elishuk Kokrashvili were continuing their ancestors’ traditions and SAPERAVI KHASHMI as, so called "DEVIS SISKHLA", produced in their family cellar, in 2004, was represented on "First Festival of Georgian Vine", in 2005, and was declared as the winner. SAPERAVI KHASHMI – "DEVIS SISKHLA" got silver medal in Yalta International Contest "Gold Gryphon", as well.

Newspaper "Iveria" (1887, No.153) mentioned that "Wine from Khashmi has no less quality than Kakhetian wine and has good price". "… population of Khashmi knows very well winemaking and they wouldn’t take harvest until grape whole ripeness, when in other villages of Iori the wine starts fermentation, they were only washing "Qvevri" – wine jar, what is a reason that Khashmi wine is equal of Kakhetian wine with its quality" (V. Karumidze, 2002).

"Khashmi vineyards were called – Koriani, Kordziani, Shiliani, Tokebi, Karabulakhi, etc. Those names are still preserved. The names are coming from names of vineyard places" (V. Karumidze, 2002).

In the end of the XIX century, Prince Tadeoz Cholokashvili, who had 250 ha vineyard in Khashmi village, particularly in Karabulakhi, built cellar in his yard designed by Italian specialists.

"Local red wine was famous in whole Khakheti. Traders from Tbilisi were buying great amount of Khashmi red wine each year. Karabulakhi vineyards were located in irrigation area. Cholokashvili cellar was one of the best and the biggest in whole Khakheti. Spring water was passed between wine jars (qvevri) constantly keeping preferable temperature" (V. Karumidze, 2002).

Wine quality was very significant and wine from Khashmi was successfully selling in Russian Empire and Europe.

In 1928, Tadeoz Cholokashvili was arrested, his property was confiscated, and his cellar was passed to "Samtresti", in 1940, which first director was George Karumidze.

In 1986, on the base of existed cellar the modern wine factory was built, which was treating 1500 tonnes grapes, and in 1992 it was passed to Georgian Patriarchate.

In 1998, Georgian Patriarchate wholly modernized the factory with German machinery.

Winemakers: Vakhtang Modebadze, Elizbar Gulisashvili, Aliosha Chigilashvili, Jimsher Koshoridze, Tamaz Kvlividze, etc. had great deal in refining production technology and increasing quality of wine "SAPERAVI KHASHMI".

Darejan Kvlividze made dissertation on physical-chemical research and production technology improvement of "SAPERAVI KHASHMI".

At present, small cellars "Jakelebi" and "Artizani" are successfully developing. Ketevan Duduashvili and Davit Berulava are representatives of Khashmi family cellars, they systematically develop quality of "SAPERAVI KHASHMI", each year participate in "New Wine Festivals" organized by Wine Club and Wine National Agency, various exhibitions and contests, and have success in the business.

"SAPERAVI KHASHMI" is well-known wine and has high reputation in Tbilisi and whole Georgia, as well.

Micro-zone Khashmi geographical location, climate characterizing the region: from dry subtropical to moderately humid subtropical; brown carbonated soils, Saperavi vine remarkable characteristics revealed in the micro-zone specifies wine "SAPERAVI KHASHMI" exclusive quality.

11. Transitional Provisions:

The requirement provided in accordance to the Article 7 of winemaking specification shall not be extent on grapes transportation untill 31.12.2022. Regardless of this record, grapes shall be protected as much as possible from dirtying at the transportation within transitional period (untill 31.12.2022).

Regardless of requirements of Paragraph 9 of winemaking specification, grapes processing and winemaking is permitted out of micro-zone, in whole territory of Geogria untill 31.12.2022.

12. Labeling Especial Rules:

Name "SAPERAVI KHASHMI" and sign – PDO (Protected Designation of Origin) on the label, package, in the documents accompanying wine, and advertising materials, as well, used in foreign languages, looks like that:

With Latin font – SAPERAVI KHASHMI

Protected Designation of Origin and/or PDO

Cyrillic font – САПЕРАВИ ХАШМИ

Защищённое наименование места происхождения

13. Accounting and Notification:

"SAPERAVI KHASHMI" production and storage technological processes accounting and notification are provided in accordance to the rules established by the Legislation of Georgia.

14. Main Controllable Points:

At the PDO wine "SAPERAVI KHASHMI" production process control the producer shall satisfy requirements established by LEPL Wine National Agency, and shall have compliance with following parameters:


Main Controllable Points

Evaluation Methods

Vineyard location

Cadaster map, control on the place

Area

Vineyard accounting magazine, cadaster

Vine variety

Vineyard accounting journal, control on the place

Cultivation methods


Journal of registration of Agrotechnical Measures, treating journal, control on the place

Vintage and transportation

Vintage journal

Grape heritage on ha

Vintage journal

Grape heritage in whole

Vintage journal

Grape processing place, processing and winemaking

Grape receiving journal, grape processing journal, product turnover calculation journal, laboratory analysis journals, notifications, control on the place

Wine bottling, pack and storage conditions

Bottling journal, journal for ready product motion in the storage, laboratory analysis journals

Wine physical-chemical characteristics at winemaking, before and after bottling

Laboratory analysis journals

Wine organoleptic characteristics

Degustation commission protocols

Traceability

Technological and Laboratory Records



15. Control Body of Winemaking:

Control for winemaking specification protection and legal usage of PDO is provided by LEPL Wine National Agency, corresponding to the rules established by the Legislation of Georgia.

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Bolnisi

BOLNISI

AO WINE PRODUCTION SPECIFICATION 

APPLICATION № 1533/06

DATE OF APPLICATION: 2018/07/19

AO: "BOLNISI"

NAME OF GOOD FOR WHICH REGISTRATION IS REQUIRED: Wine

NAME OF APPLICANT AND ADDRESS: NNLE – Bolnisi wine  44, David Aghmashenebeli Str., Bolnisi, Georgia

 1. PROTECTED NAME: "BOLNISI"

2. ADDITIONAL SIGNS

3. TYPE, COLOR AND MAIN REQUIREMENTS

"BOLNISI" – is as white, amber, red or rose dry wine.

 

"BOLNISI" WHITE shall meet the following requirements:

·      Color – light amber;

·      Aroma and taste – perfect, delicate, soft, harmonic, joyful, exquisite, has a grade aroma typicalto this geographical place, caracterizes by its flower tones and the aging process enriches the sharp bouquet with fruit tones.

·      Actual alcoholic strength by volume – no less than 11%;

·      Received extract mass concentration – no less than 16 g/l;

·      Sugar – no more than 4 g/l;

·      Titrated acidity – no less than 4 g/l;

·      Other characteristics shall meet the requirements set out by the Georgian Legislation.

 

"BOLNISI" RED shall meet the following requirements:

·      Color – dark red;

·      Aroma and taste – perfect, full, masculine, extracted, velvet, harmonic, has a grade aroma typical to this geographical place and the aging process enriches sharp bouquet with fruit tones.

·      Actual alcoholic strength by volume – no less than 11%;

·      Received extract mass concentration – no less than 22 g/l;

·      Sugar – no more than 4 g/l;

·      Titrated acidity – no less than 4 g/l;

·      Other characteristics shall meet the requirements set out by the Georgian Legislation

 

"BOLNISI" ROSE shall meet the following requirements:

·      Color – pink;

·      Aroma and taste – perfect, delicate, soft, harmonic, joyful, exquisite, has a grade aroma typical to this geographical place and characterizes by its flower tones.

·      Actual alcoholic strength by volume – no less than 11%;

·      Received extract mass concentration – no less than 16 g/l;

·      Sugar – no more than 4 g/l;

·      Titrated acidity – no less than 4 g/l;

·      Other characteristics shall meet the requirements set out by the Georgian Legislation

 

"BOLNISI" AMBER shall meet the following requirement:

·      Color – from dark amber to color of black tea;

·      Aroma and taste – complex, has a grade aroma with sharp fruit tones; has body, energetical, exctracted, velvet, with well developed bouquet; typical with its acridity.

·      Actual alcoholic strength by volume – no less than 12%;

·      Received extract mass concentration – no less than 22 g/l;

·      Sugar – no more than 4 g/l;

·      Titrated acidity – no less than 4 g/l;

·      Other characteristics shall meet the requirements set out by the Georgian Legislation

 

4. GEOGRAPHICAL AREA AND ZONES OF PRODUCTION:

The micro-zone Bolnisi is situated in the South part of Kvemo Kartli, Municipality of Bolnisi, on 570 m above sea level, in the bassins of rivers Mashavera and Khrami; it covers  large area placed between the North latitude 40° 10' – 41° 45'  and the East longitude 43° 28' – 44° 45'; On the  East side it is bordered with Kvemo Kartli flat (Marneuli), on the Westside – with Janakheti volcanic plateau (Dmanisi), on the the Northside – with Khrami Valley (Tetritskaro), and on the the Southside  with the Loki Ridge(mountainy area of Armenia).

Microzone Bolnisi covers the City of Bolnisi and the following villages: Ratevani, Khatisopeli, Rachisubani, Savaneti, Talaveri, Kvemo Arkevani, Samtredo, Chapala, Zvareti, Bolnisi village, Kveshi, Mushevani, Akaurta, Disveli, Kvemo Bolnisi, Samtsevrisi, Nakhiduri, Tsurtavi, Parizi, small town Tamarisi, Vanati, Kianeti, and Mamkhuti.

 

5. VINE VARIETIES:

"BOLNISI" white and amber Wines shall be produced from only the following grape varieties, grown in the Bolnisi microzone: Rkatsiteli, Chinuri and Goruli Mtsvane (green)

"BOLNISI" red shall be produced from only the following grape varieties, growns in the Bolnisi microzone: Saperavi, Tavkveri, Shavkapito, and Asuretuli Shavi (black).

 

"BOLNISI" rose shall be produced from only the processed colored-grape varietes, grown in the Bolnisi microzone, either from white must fermented on red grapes squash, or from white and red wines mixes.

No other vine varietes, except above listed, are allowed for the production of « BOLNISI » wines.

 

6. VITICULTURE, SHAPE OF PRUNING AND CARE:

·      Vineyards for "BOLNISI" winemaking shall be positioned  on 500-800 m above sea level;

·      Density between the rows in the vineyards – 1.8 -2.5 m;

·      Density between the vines in the row – 1-1.5 m;

·      Height of stem – 0.5-0.8 cm;

·      Shape of pruning – one-sided or Georgian two-sided, one-sided or two-sided cordon, and free.

Vine cultivation, shape and puring processes, pests and diseases control, and soil treatment, fertilization, and other operations, shall be provided according to agro-technical activities selected by wine-maker.

 

7. GRAPE RIPENESS, VINTAGE, TRANSPORTATION

·      "BOLNISI" wine shall be produced only with ripe grapes. Sugar content for white, red and amber shall be no less than 20% and for rose – no less than 19%, at the vintage;

·      Grapes transportation is allowedonly with wood or plastic boxes, with bodyworks made of stainless steel or painted with especial colour;

·      Usage of polyethylene packages and/or bags is prohibited;

·      The grapes shall be protected from dirtying at the stage of transportation.

 

8. VINTAGE- AND WINE HARVESTS:

Vintage harvest on 1 ha vineyard shall be no more than 10 tonnes;

Wine harvest shall be no more than:

·      650 liter – from 1 tonne grapes;

·      6500 liter – from 1 ha vineyard.

 

9. GRAPE PROCESSING, WINEMAKING AND BOTTLING:

 

Grapes for "BOLNISI" winemaking shall be only originated from the Bolnisi micro-zone vineyards.

Grapes processing and winemaking operations shall be provided exclusively within the BOLNISI delimited microzone, however the bottling process is allowedoutside the said micro-zone, i.e. in the whole territory of Georgia. 

Only sober and ripe grapes shall be used for "BOLNISI" winemaking, and damage ration shall not be more than 5%.

"BOLNISI" is produced by full alcoholic fermentation of must or squash. All the allowed materials and substances for "BOLNISI" winemaking, are set out by the Georgian Legislation.

 

10. LINK BETWEEN EXCLUSIVE QUALITY, REPUTATION AND GEOGRAPHICAL AREA:

CLIMATE

The region is characterized with moderately cold winter and hot summer. Slopes (Ketuchi, Sansara and Loki) situated on the West and the South from valley, prevent warm and humid air mass spread from West to South. Concerning the Trialeti slope, it borders the territory from the North and the Northwest.

Kvemo Kartli, particularly the territory of Bolnisi is surrounded bymountains on three sides, due to the influence of atmospherical processes, but because of the local conditions, the processes are changing and forming local special climate.

Based on meteorological years’ statistical dataof the region, annual average temperature is 12°C. The average temperature in the beginning of February is above zero and it reaches up to 5.9°C in March, and it reaches its maximum in July. The warmest months are July and August; average monthly temperature is 23.6–23.3°C. The coldest month is January and it is characterized with below zero degrees (-0.3°C). The frosts are unstable. First frosts appear from 12th of November and end by 4th of April. Frosty period lasts for 120–144 days, and not frosty days reach a numbers of 210–221 days per year.

 

A table

 

Meteorological station

Air temperature

Months

I

II

III

IV

V

VI

VII

VIII

IX

X

XI

XII

Bolnisi

Absolute minimum

-24

-21

-15

-5

-1

5

7

7

-1

-6

-8

-20

Absolute maximum

19

22

28

32

33

36

38

39

36

37

32

24

 

Sediment annual indexin the territory of Bolnisi is 700 mm. Winter is snowy, but the snow is usually unsteady.

The snow starts to fall in December and may end for the first half of March. Based on previous years data, average depth of snow is 6 cm.

Absolute minimum temperature caused from the arctic masses of the region, flow from the East and the West (see the table).

Absolute maximum temperature is quite high in summer (36-39°C).

Sediment index reaches its maximum in May and June (80-86 mm), and minimum in December and January (20-25 mm). Due to low sediment index (152-166 mm) in cold period, and its 28-29% of annual sum, the soil is not suffiently humid; but in the spring, sediment sum is higher (183-196 mm) so as to have positive influence on grape quality.

 

SOIL – quite complex relief, soil forming variety of rocks, climate conditions, flora and human activity create soil diversity of Kvemo Kartli South part.

Based on the researchers and existed data the Bolnisi soil map is created with 1:50000 scale; wherein, accordingly physico-geographical conditions and genesical data the mountain-glade, grey, woody brown, black, chestnut (grey-brown) and glade alluvial soils deviding in varieties and categories in accordance with soil-making process, thikness, mechanical content, grade of erosion, etc.

Highdiversity of mezzo and micro relief shapes, appropriate on middle mountain, foothills and flat relief type background, plays majorrole as on soil formation processes as on use of soil inagriculture.

Glade brown and alluvial soils 1212 ha area is appropriated on I and II terraces of the river Mashavera Valley.

Glade brown soils are spreaded on the territory of village Ratevani, on right bank of the river Mashavera.

Glade alluvial soils are spreaded on the banks of the river Mashavera and Bolnisi waters, on the conditions of the flat and a little inclined relief.

Said soils are prospect and providing desirable solid stock for viticulture development. It is possible to treat 2000 ha area to plant vineyards in the micro-zone.

 

Subregional territory includes 8 188 ha area, that proceeds Kvemo Kartli flat.  The soils are spread on both banks of the river Mashavera, mainly on flat and light sloped areas in the villages: Nakhiduri, Chapala, Savaneti, Kvemo Archevani, talavera and city Bolnisi territory.

Soil resources and actions provided with appropriate agro-rules are a foundation for the best quality grape production.

Pursuant to executed researches, soil specifications represented in the micro-zone are one of main factor for wine "BOLNISI" production.

 

HUMAN FACTOR – scientifically justified and known from historical materials, that Georgia is one of the first countries, where already in Neolithic era, human transformed wild vine in "cultural" -, "domestic" one,; Georgia, includingBolnisi regionhas a history of continuous link with 8000 years old winemaking culture, prooved by archeological (clay qvevri-s (wine jar), gold and silver bowls) and ethnographic materials, writings, terminologies and songs.

The viticulture had a significant role in ancient Georgian economy and the nation’s well-being. It had a major place in foreign trade, as Georgian wine had always been the product to export. It was mentioned by academician Ivane Javakhishvili in V volume of his works on Georgian and Bolnisi region viticulture history and traditions.The high professional level of Georgian ancient viticulture and winemaking culture is mentioned in ornamentic artistic works, culture monuments, ethnographic and literary sources, folk stories and customes of Bolnisi region.

The grape seeds were discovered during the archeological exavations in Bolnisi on Arukhlo ruins, belonging to VI millennium B.C. and cellars of IV-III millennium B.C. were discovered  in Bolnisi, nearby territories and Borjomi region, as well as wine storage clay jar – qvevri-s, having double layered walls for wine thermal treatment -one of unique worldwide event.

Iv. Javakhishvili in his twelve volume work often mentions winemaking in Bolnisi region and gives us wide information about wine names, Appellation of Origin, and characteristics, particularly:

·      From typicon fragment of IX-X centuries monaster situated nearby Bolnisi is seen that at monaster farm wine made of "babilo" (grape alley) was kept separately in "babilo tchuri" (wine jar). Same fragment indicates that back to times of Queen Tamar the grapes – white, green and dark-red were picked and pressed separately in Bolnisi; in accordance with Giorgi Mtatsmindeli, wines produced in Bolnisi were divided in 3 categories: "light-", "moderate-" and "the best wine" – "nobel wine".     

·      In XIII-XIV centuries, due to Mongolian, Persian and Ottoman systematic invasions and wars, population of Bolnisi has been exterminated or migrated. In accordance of Armenian historical sources, there were spread Saperavi and green grapes during that period.

·      From the beginning of XVII century, in 1619-1620 the Orbeliani’s Nobel family recorded amount of vineries and yield.  Based on figures; its seen that in 1619, they made 778 "sapalne" wine (1 packet-boat is 6 "puti"- 96 liter), and in 1620 – 808 "sapalne", from the vineries of the villages: Mukhrana, Balakhauri, Shua Bolnisi, Tsughrughasheni, Kvemo Bolnisi, Chapala, Potskhveriani, Disveli and Zvareti.

·      At 1818, Schwab colonists from German Empire arrived in Bolnisi, they helped viticulture-winemaking further development. Not having the traditional knowledge of winemaking, but being hardworking, they learned from local population the winemaking processed and cultivated Muscate, Malera and Isabella varieties with the help of Viceroy - Count Vorontsov. They also cultivated Rkatsiteli, Saperavi, Aligote, Gurula, etc. high quality vine varieties, as mentioned German colonist Ernst Allmendinger at his book "Katharinenfeld, ein deutsches Dorf im Kaukasus", 1818-1941. He has mentioned in the book, that in Katherine Feld (nowadays – Bolnisi) viticulture was so developed, that population (814 families) couldn't take yield and treat so great amount of grapes, and they created winemakers cooperation "Union" and at 1908, built winery with its unique wine cellars, basements and infrastructure, where they produced wine, brandy and vodka, and selled in Tbilisi, in their own six wine shops. Besides Tbilisi they transported wine in various sides of Georgia, cities of Empire of Russia, and their wine "Caucasian Red" was annually sent to Emperor of Russia.

After I World War, winemaking was increased at "Union", accordingly – financial incomes and their industry became one of the greatest between Georgian winemaking.

In the 1920s, Bolnisi vinery produced 32-35 000 tons of grapes and bottled millions of bottles of wine, for which the vessels were made from glass in the enterprise of Baron Von Kuechenbach. At the time in Katharinenfeld and nearby villages 20-22 tons of grapes per ha were harvested, since the  distance between rows were 1 m, and in 100m row 90-95 vine were planted.

it is important to mention German vinemakers role in revive of aborigen variety – Asuretuli, with which was produced dry red wine.

In the 1950-70-s, viticulture played significant role for Bolnisi economy, renovated German vinemakers vineyards, was created Soviet vineyards, in Bolnisi and the villages nearby: Ratevani, Kveshi, Nakhiduri, Mamkhuti, Tsurtavi, Savaneti, Chapala, Kvemo Bolnisi, wherein were produced 14-17 000 tons of grapes; and produced therefrom wine material, portwein, wine alcohol, and grape juice were sent to various regions of Soviet Union.  

Nowadays in Bolnisi, well functioning winery built by Germans, produces high quality wine alcohol and sells in EU countries.

Viticulture cooperative "Union" and winery Heads were: Emmanuel Almendiger (1908–1918), Ernst Almendiger (1918–1930), Rudolph Huttenlocher (1900–1941), Petre Sokhadze (1941–1944), Ivane Kakhidze (1944–1950), Pavle Orjonikidze (1950–1952), Archil Kobiashvili (1952–1954), Dimitri Javelidze (1954–1964), Nariman Dolidze (1964–1972), Jimsher Kurashvili (1972–1975), Bidzina Javelidze (1975–2015), and from 2015 – Gia Loladze.

Geographical location of micro-zone Bolnisi, climate with moderately cold winter and hot summer, moderate amount of atmospheric sediments, soils diversity, Rkatsiteli, Chinuri, Goruli Mtsvane, Saperavi, Tavkveri, Shavkapito, and Asuretuli Shavi – vine varieties, especial characteristics of the micro-zone, and local tradition of viticulture and winemaking provides organoleptic characteristic specifying only for the wine "BOLNISI".

 

11. LABELING SPECIAL RULES:

Name "BOLNISI" and sign – PDO (Protected Designation of Origin) on the label, package, in the wine accompanying documents, and advertising materials, as well, used in foreign languages, looks as follows:

With Latin font – "Bolnisi" or "Bolnisi Wine"

Protected Designation of Origin and/or PDO

Cyrillic font – "Болниси" or "Болнисcкое Вино"

Защищённое наименование места происхождения

 

12. ACCOUNTING AND NOTIFICATION

"BOLNISI" production and storage technological processes accounting and notification is provided in accordance to the rules set out by the Georgian Legislation.
 

13. MAIN CONTROLLABLE POINTS:

At the control point of PDO "BOLNISI" winemaking process, the producer shall meet the requirements established by LEPL Wine National Agency, and shall comply with following parameters:

 

          

 

 

Main Controllable Points

Evaluation Methods

Vineyard location

Cadaster map, control on the place

Area

Vineyard accounting  magazine, cadaster

Vine variety

Vineyard accounting  journal, control on the place

Cultivation methods

Journal of registration of Agrotechnical Measures, trea­ting journal,  control on the place

Vintage and transportation

Vintage journal

Grape heritage on ha

Vintage journal

Grape heritage in whole

Vintage journal

Grape processing place, processing and winemaking

Grape receiving journal,  grape processing journal, pro­duct turnover calculation journal,  laboratory analysis journals,  notifications,  control on the place

Wine bottling, packe and storage conditions

Bottling journal, journal for ready product motion in the storage, laboratory analysis journals

Wine physical-chemical characteristics at winemaking, before and after bottling

Laboratory analysis journals

Wine organoleptic characteristics

Degustation commission protocols

Traceability

Technological and Laboratory Records

 

14. CONTROL BODY OF WINEMAKING:

According to the rules set out by Georgian Legislation, the LEPL Wine National Agency is the competent body responsible for PDO  official control and monitor processes.



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Salkhino Ojaleshi

SALKHINO OJALESHI

NUMBER OF REGISTRATION: 977

DATE OF REGISTRATION: 30/03/2020

AO:  SALKHINO OJALESHI

NAME OF GOOD FOR WHICH REGISTRATION IS REQUIRED: Wine

NAME OF APPLICANT AND ADDRESS: NNLE – Salkhinos Ojaleshi

Salkhino, 3120, Martvili, Georgia

 
1. NAME: "SALKHINO OJALESHI"

 

2. ADDITIONAL SIGNS: "OJALESHI SALKHINO"

 

3. TYPE, COLOR AND MAIN REQUIREMENTS

 

" Salkhino Ojaleshi" is sec (dry) wine, which shall satisfy the following requirements::

§  Color – dark (garnet) red;

§  Aroma and taste – full, perfect, cheerful, extracted and harmonic, having aroma characterizing the location with intensively expressed bouquet of fruit tones developed with aging;

§  Volumetric spirit content – no less than 11 %;

§  Concentration of finished extract mass – no less than 24  g/l;

§  Sugar content – no more than 4 g/l;

§  Titrated/ Volatile acidity – no less than 5  g/l;

§  Other characteristics shall meet requirements provided by the legislation of Georgia.

 

4. SPECIFIC ZONE AVAILABLE AREAS

 

The micro-zone "Salkhino" is located in the administrative borders of Martvili Municipality, from the left bank of the River Tekhura to the North-Eastern till the hills of Kvibia Mountains. It is serounded with the villages Gachedili and Balda, from the South-East, and Nobulevi – from the North. It is separated from Didi Chkoni and Taleri with the River Tekhuri, in the South-West. It is situated on 250 m above the sea level.

 

5. VINE VARIETIES

 

Wine " Salkhino Ojaleshi" shall be prepared exclusively from the grapes of Ojaleshi, vintage takes place in the micro-zone Salkhino. Usage of other grape varieties is not permitted.

 

6. VINEYARD CULTIVATION, SHAPE OF PRUNING AND CARE:

 

§  The micro-zone for "Salkhino Ojaleshi" vineyards are situated on 250 m above sea level.
§  Distance between the rows in the vineyards – 1-3 m;

§  Distance between the vines in the row – 0.8-1.5 m;

§  Height of stem – 60-90 cm;

§  Shape of pruning – one-sided or Georgian two-sided or free.

Wine cultivation, shape and puring, pests and diseases control, and soil treatment, fertilization, and other operations, shall be provided according to agro-technical activities selected by wine-makers.

 

7. GRAPE MATURITY, VINTAGE, TRANSPORTATION:

 

§  "Salkhino Ojaleshi "  shall be produced only with ripe grapes. Sugar content shall be no less than 22%, at the vintage;

§  Grapes transportation is permitted only with wooden or plastic boxes, with bodyworks made of stainless steel or painted with special colour;

§  Usage of polyethylene packages and/or bags is not allowed;

§  The grapes shall be protected from dirtying at the transportation.

8. VINTAGE AND WINE PRODUCTION

 

Vintage on 1 ha vineyard shall be no more than 8 tons.

 

Wine production shall be no more than:

 

§  500 liters – from 1 ton grapes;

§  4000 liters – from 1 ha vineyard.

 

9. GRAPE PROCESSING, WINEMAKING AND BOTTLING

 

Grapes for producing wine "Salkhino Ojaleshi" shall be only from the vineyards of the micro-zone Salkhino.

 

Grapes processing and winemaking shall be provided exclusively within the borders of the micro-zone Salkhino. 

 

"Salkhino Ojaleshi" is made by complete alcoholic fermentation of must.

 

"Salkhino Ojaleshi" shall be represented on consumer market only packed in the consumer vessels.

 

In the production of wine "Ojaleshi Salkhino" it is permissible to use only the operations, materials and substances permitted by the legislation of Georgia.

 

10. LINK BETWEEN EXCLUSIVE QUALITY, REPUTATION AND GEOGRAPHICAL AREA

 

CLIMATE. Climate formation in the micro-zone Salkhino is defined by its location nearby sea from the West, and Samegrelo and Kodori ranges from the North. The area includes Kolkheti Valley, on 250 m from the sea level.

 

The climate is sea humid subtropical, with mild winter and hot summer.

 

Annual duration of sunlight varies within 2000-2050 hours, and during the vegetation period the sunshine continues 1500 hours.

 

The average annual air temperature is +14°C, +22.5°C of the warmest months (July and August) and +4.8°C – of the coldest month (January).

 

Sum of active temperatures in the micro-zone is +8562-5350°C.

 

The annual sum of atmospheric precipitations in the micro-zone, during the vegetation period, is       1070 mm, and annual – 1810 mm.

 

Relative air annual humidity is 76%.

 

No sustained snow cover is observed in the micro-zone. Snow cover is created in average during the last decade of January, which is disappeared in mid-March. The number of snow days is 18.

 

Annual average value of hailing days is 0.6.

 

There are mostly prevailing the Western – (31%) and Eastern (29%) Rumb winds. Days without winds are 30%, averagely. Wind average speed is 1.8 m/s. 

 

SOIL. Soil varieties and sub-varieties distinguished in the Village Salkhino are the following:

 

          1.         Alluvial meadow, loamy and sandy, slightly thick and leptosol;

          2.         Alluvial meadow, not carbonated, moderately loam and clay;

          3.         Black-carbonated, moderately thick, heavy loam and clay, in some places slightly developed and washed, developed on limestones and lime conglomerates;

          4.         Black-carbonated, heavy loam and clay, somewhere slightly thick, very washed, developed on marls and limy sand-stones;

          5.         Slightly grove, moderately and very thick, heavy loam and clay, somewhere fogy, developed on old alluvial stony and sand-stony layers;

          6.         Terracotta, typical and transferred to glove, heavy loam and clay, developed on flowed rocks and lake-rivers old layers drained barks; 

         7.          Ochre, typical and transferred to glove, heavy loam and clay, developed on clay-stone, sand-stone conglomerates drained barks.

Soils enumerated above and represented on this territory with climatic conditions, together give opportunity to produce high quality wine "Ojaleshi Salkhino".

 

HUMAN FACTOR. "Viticulture and winemaking have occupied an honourable place in the agricultural field of Samegrelo from time immemorial and were highly developed. This is attested by a number of writers and travellers of the ancient period – beginning from Homer, as well as of the newer period: Chardin, Lamberti, Contarini, Dubois de Montpéreux, Haksthausen, and many others.

 

Almost in every village of Samegrelo we find stone parts of grape pusher the present generation of the population being unaware even of their names. In addition, the people have maintained numerous customs and rest days, instituted in honour of viticulture and winemaking", - writes Ermile Nakashidze.

 

Samegrelo is a region having an ancient and highly-developed culture of winegrowing, which is also indicated by the fact that here more than fifty vine varieties were cultivated.

 

In the second half of the 19th c., in the revival of viticulture and winemaking of Samegrelo, including Salkhino, a great contribution was made by Prince Achille Murat.  In Salkhino and Chkaduashi he laid out vineyards with Ojaleshi vine variety. Wine Ojaleshi, made by Murat, was awarded with various medals and letters of commendation at various international exhibitions.

 

From 1942 a red semi-sweet wine named "Ojaleshi" was produced, which enjoyed quite great popularity.

 

At present, a red dry wine is produced under the name of "Salkhino Ojaleshi", which is greatly appraised both in Georgia and abroad. The geographical location of the Salkhino micro-zone, the characteristic climate: sea humid subtropical climate with warm, mild winter and hot summer, moderate amount of precipitations, diversity of soils, special features of grape variety Ojaleshi, characteristic only of this micro-zone, and the local, centuries-old tradition of viticulture and winemaking define the unique organoleptic features of wine Ojaleshi, characteristic only of this wine.

 

11. TRANSITIONAL PROVISIONS

 

Wine "Salkhino Ojaleshi" preparation and/or bottling is permitted outside the micro-zone Salkhino until 31/12/2030; at that, grapes and or wine taking out from the area for the treatment or bottling is permitted under strong accounting and control conditions.
 

12. SPECIAL LABELING RULES

 

The name "Salkhino Ojaleshi" and the sign – PDO (Protected Designation of Origin) on the label, package, in the documents accompanying the wine, and advertising materials, used in foreign languages, shall appear as follows:

With Latin font – SALKHINO OJALESHI

Protected Designation of Origin and/or PDO

 

Cyrillic font – САЛХИНО ОДЖАЛЕШИ

Защищённое наименование места происхождения

 

13. ACCOUNTING AND NOTIFICATION

Accounting and notification of production and storage technological processes of " Salkhino Ojaleshi" is carried out, in accordance with the rules established by the legislation of Georgia.

 

14. MAIN CONTROLLABLE POINTS

 

During control of the PDO wine "Ojaleshi Salkhino" production process the producer shall satisfy the requirements established by LEPL National Wine Agency, and shall comply with the following parameters:

 

Main Controllable Points

Evaluation Methods

1

2

Vineyard location

Cadaster map, control on the place

Area

Vineyard accounting  magazine, cadaster

Vine variety

Vineyard accounting  journal, control on the place

Cultivation methods

 

Journal of registration of Agrotechnical Measures, treating journal,  control on the place

Vintage and transportation

Vintage journal

Grape harvest per ha

Vintage journal

Grape harvest in total

Vintage journal

Grape processing and winemaking

Grape receiving journal,  grape processing journal, product turnover calculation journal,  laboratory analysis journals,  notifications,  control on the place

Wine bottling, packaging and storage place and conditions

Bottling journal, journal for motion of ready product in the storehouse, laboratory analysis journals

Physico-chemical characteristics of the wine at winemaking, before and after bottling

Laboratory analysis journals

Organoleptic characteristics of the wine

Tasting commission protocols

Traceability

Technological and laboratory records

 

15. CONTROL BODY OF PRODUCTION

State control for observance of production specification and lawful usage of the appellation of origin PDO shall be carried out by LEPL National Wine Agency, according to the rules established by the legislation of Georgia.

 

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Akhmeta (Akhmetis Mtsvane)

NUMBER OF REGISTRATION: 979

DATE OF REGISTRATION: 11/05/2020

APPELLATION OF ORIGIN:  AKHMETA (Akhmetis Mtsvane)

GOOD FOR WHICH REGISTRATION IS REQUIRED: Wine

NAME AND ADDRESS OF APPLICANT: LEPL - National Wine Agency; Marshal Gelovani Av. 6, 0159, Georgia, Tbilisi


1. NAME: "AKHMETA"    

2. ADDITIONAL SIGNS: "Akhmetis Mtsvane" (Akhmeta Green)

3. TYPE, COLOR AND MAIN REQUIREMENTS

  "AKHMETA" is white or amber wine.

a) "AKHMETA"

"Akhmeta" white accordingly sugar content can be sec (dry), naturally demi-sec (semi-dry) and naturally demi-doux (semi-sweet).

 

Its organoleptic and physicochemical characteristics shall satisfy the following requirements:

§  Sec (dry) – light straw, perfect, delicate, soft, harmonic, cheerful, having aroma of meadow flowers characterizing the location, and bouquet of fruit tones is developed with aging;

§  Naturally demi-sec (semi-dry) and naturally demi-doux (semi-sweet) – light greenish golden, perfect, delicate, soft, harmonic, cheerful, having aroma characterizing the location. Demi-sec (semi-dry) and demi-doux (semi-sweet) wines – no less than 10.5 %;

§  Volumetric spirit content for sec (dry) wine – no less than 11 %, and for naturally- demi-sec (semi-dry) and demi-doux (semi-sweet) wines – no less than 10.5 %;

§  Concentration of finished extract mass – no less than 16  g/l;

§  Sugar content in sec (dry) wine – no more than 4 g/l, and for demi-sec (semi-dry) wine – 4-18 g/l, and for demi-doux (semi-sweet) wine – 18-45 g/l;

§  Titrated/ Volatile acidity – no less than 5  g/l;

§  Other characteristics shall meet requirements provided by the legislation of Georgia.

 

b) "AKHMETA" amber organoleptic and physicochemical characteristics shall satisfy the following requirements:

§  Color – from dark amber to tea-color;

§  Aroma and Taste – has a body, energetic, extracted and velvet, having aroma characterizing the location, moderately and softly sharp, making it typical. The bouquet of fruit tones is developed with aging. It is characterized with tanner taste, as a result of maceration on "Chacha" (must);

§  Volumetric spirit content – no less than 12 %;

§  Concentration of finished extract mass – no less than 22  g/l;

§  Titrated/ Volatile acidity – no less than 5  g/l;

§  Other characteristics shall meet requirements provided by the legislation of Georgia.

 

4. SPECIFIC ZONE AVAILABLE AREAS

 

The micro-zone Akhmeta is located in Middle Kakheti, on upper part of the River Alazani, in the administrative borders of Akhmeta Municipality, Tsiv-Gombori Range borders it from the South-West and South, Kakheti Range – from the West, Caucuses Mountains – from the North and North-East, and the administrative borders of Telavi Municipality – from the East and South-East.

 

The micro-zone Akhmeta, except the City Akhmeta, includes the following villages: Sakobiano, Matani, Kistauri, Arashenda, Akhshani, Akhshnisvelebi, Ingeti, Kogori, Osiauri, Sachale, Ozhio, Alaverdi, Koghoti, Chabinaani, Khorkheli, Zemo Khodasheni, Atskuri, Akhaldaba, Charekauli, Zemo Alvani, Khorbalo, Kvemo Alvani, Babaneuli, Maghraani, Pichkhovani, and Argokhi.

 

5. VINE VARIETIES

Wine "Akhmeta" white shall be prepared exclusively from the grapes of Kakhuri Mtsvane, vintage takes place in the micro-zone Akhmeta. Usage of other grape varieties is not permitted.

 

Wine "Akhmeta" amber shall be prepared from the grapes of Kakhuri Mtsvane, and adding of Kisi and/or Khikhvi, 15 % together, from the same region, is permitted.

 

6. VINEYARD CULTIVATION, SHAPE OF PRUNING AND CARE

 

§  The micro-zone Akhmeta vineyards are situated on 400-800 m above sea level.
§  Distance between the rows in the vineyards – 1-2.5 m;

§  Distance between the vines in the row – 0.8-1.5 m;

§  Height of stem – 60-90 cm;

§  Shape of pruning – one-sided or Georgian two-sided or free.

 

Wine cultivation, shape and pruning, pests and diseases control, and soil treatment, fertilization, and other operations shall be provided according to agro-technical activities selected by wine-makers..

 

7. GRAPE MATURITY, VINTAGE, TRANSPORTATION

 

§  "Akhmeta"  shall be produced only with ripe grapes. Sugar content shall be no less than 20% for sec (dry) and demi-sec (semi-dry) wines, and no less than 22%, for demi-doux (semi-sweet) wine, at the vintage;

§  Grapes transportation is permitted only with wooden or plastic boxes, with bodyworks made of stainless steel or painted with special colour;

§  Usage of polyethylene packages and/or bags is not allowed;

§  The grapes shall be protected from dirtying at the transportation.

 

8. VINTAGE AND WINE PRODUCTION

 

Vintage on 1 ha vineyard shall be no more than 8 tons.

 

§  65.0 daLs – from 1 ton grapes;

§  520.0 daLs – from 1 ha vineyard.

 

9. GRAPE PROCESSING, WINEMAKING AND BOTTLING

 

Grapes for producing wine "Akhmeta" amber shall be only from the vineyards of the micro-zone Akhmeta.

 

Grapes processing and winemaking shall be provided exclusively within the borders of Kakheti Zone, bottling – outside of the zone, as well, only in the territory of Georgia. 

 

At that, grapes withdrawal for the treatment from the micro-zone Akhema, and wine withdrawal for bottling from the Kakheti viticulture zone is permitted under strong accounting and control.

 

Wine "Akhmeta" white is made by complete or incomplete alcoholic fermentation of sweet gravity flow.

 

Must (with whole amount of "chacha" and cluster) alcoholic fermentation at "Akhmeta" amber winemaking is executed exclusively in the "qvevri". After fermentation the "qvevri" is filled with analogical wine and stayed on the must no less than 1 February after vintage.

 

In the production of wine "Akhmeta" it is permissible to use only the operations, materials and substances permitted by the legislation of Georgia.

 

Wine "Akhmeta" shall be represented on consumer market only packed in the consumer vessels.

 

10. LINK BETWEEN EXCLUSIVE QUALITY, REPUTATION AND GEOGRAPHICAL AREA

 

SOIL. Soil varieties and sub-varieties distinguished in the micro-zone Akhema are the following:             1) brown alkali resistant; 2) brown; 3) meadow brown; 4) alluvial carbonated; 5) humus carbonated.

 

Brown typical soils  moderately and very thick, heavy and moderate clay, developed on loess-like clay surfaces, conglomerates and sand-stone drain products. Profile width is 100140 cm, humus width is moderately 20-30 cm. Its surface accumulative horizon is characterized with well figured grain-nut structure and free from carbonates. The next low horizon has nut structure and mostly is free from carbonates. Deeply, the soils are unstructured and represented with "lime eyes" and "veins".  

 

Brown alkali resistant soils calcites are washed comparably deeply, on 80-100 cm depth. Notable, that other sub-varieties of brown soils are less thick than alluvial carbonated.

 

Meadow brown soils  upper 20 cm layer is characterized with grain-nut structure and powdery. Said soil depth is represented with nut-pea and pea-belt structure, deeply, from 120 cm, it is unstructured and dense. "Physical clay" fraction (<0,01mm) content in profile varies within 64-87% in granulomere, and "physical clay" fraction high (67 %) content increases soil bond and adhesion capability, and density; that, in its turn, makes worse soil physicochemical features. "Physical clay" and micron fraction excess cause blindness and gleization of said soils.    

 

Humus carbonated soils moderately thick, heavy clay and with clay, somewhere slightly developed and washed; developed on the limestones and conglomerates.

 

Alluvial carbonated soils represented as carbonated sub-type characterized with genetic horizons of slight differentiation, bad structure, layered and leptosol. Said soils are represented on slope and flat forms of relief, that together with exposition, light and climate conditions give opportunity to produce high quality AO wines. 

 

Human Factors  Viticulture and winemaking in the Akhmeta Region, as in the rest of Kakheti, originated from the time immemorial and always occupied one of the distinguished places in the household activities of the local population. 

 

Vakhushti Bagrationi in his remarkable work "Geography of Georgia" notes specially the wines of Manavi, Akhema and Kondoli.

 

Wine "Akhmeta" was created by leading specialists of "Samtresti" and has been produced in the demi-doux (semi-sweet) form since 1958.  It has been awarded a number of medals at various international exhibitions and competitions.

 

Geographical location of the micro-zone Akhema, climate factors of the region, transitional from dry- to moderately humid subtropical;  dark brown carbonated soils, specific features of  Kakhuri Mtsvane grape variety revealed in this micro-zone, determine the special value of wine "Akhmeta".

 

11. SPECIAL LABELING RULES

 

The name "Akhmeta" and the sign – PDO (Protected Designation of Origin) on the label, package, in the documents accompanying the wine, and advertising materials, used in foreign languages, shall appear as follows:

With Latin font – AKHMETA

Protected Designation of Origin and/or PDO

 
Cyrillic font – АХМЕТА

Защищённое наименование места происхождения

 
12. ACCOUNTING AND NOTIFICATION

Accounting and notification of production and storage technological processes of wine "AKHMETA" is carried out in accordance with the rules established by the legislation of Georgia.

 

13. MAIN CONTROLLABLE POINTS

 

During control of the PDO wine "AKHMETA" production process the producer shall satisfy the requirements established by LEPL National Wine Agency, and shall comply with the following parameters:

 

 

Main Controllable Points

Evaluation Methods

Vineyard location

Cadaster map, control on the place

Area

Vineyard accounting  magazine, cadaster

Vine variety

Vineyard accounting  journal, control on the place

Cultivation methods

 

Journal of registration of Agrotechnical Measures, treating journal,  control on the place

Vintage and transportation

Vintage journal

Grape harvest per ha

Vintage journal

Grape harvest in total

Vintage journal

Grape processing and winemaking

Grape receiving journal,  grape processing journal, product turnover calculation journal,  laboratory analysis journals,  notifications,  control on the place

Wine bottling, packaging and storage place and conditions

Bottling journal, journal for motion of ready product in the storehouse, laboratory analysis journals

Physico-chemical characteristics of the wine at winemaking, before and after bottling

Laboratory analysis journals

Organoleptic characteristics of the wine

Tasting commission protocols

Traceability

Technological and laboratory records

  

14. CONTROL BODY OF PRODUCTION

State control for observance of production specification and lawful usage of the appellation of origin PDO shall be carried out by LEPL National Wine Agency, according to the rules established by the legislation of Georgia.

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Tsarapi

TSARAPI

NUMBER OF REGISTRATION: 978

DATE OF REGISTRATION: 11/05/2020

APPELLATION OF ORIGIN:  TSARAPI

GOOD FOR WHICH REGISTRATION IS REQUIRED: Wine

NAME AND ADDRESS OF APPLICANT: N(N)LE - KARDENAKHI WINE; 10, 15th turn, Village Kardenakhi, Gurjaani Region (GE)

 
1. NAME: "TSARAPI"        

 
2. ADDITIONAL SIGNS:

 
3. TYPE, COLOR AND MAIN REQUIREMENTS

 
"TSARAPI" is amber sec (dry) wine. Its organoleptic and physicochemical characteristics shall satisfy the following requirements:

§  Color – from dark amber to tea-color;

§  Aroma and Taste – has a body, energetic, extracted and velvet, having intensive aroma, moderately and softly sharp, making it typical. The bouquet of fruit tones is developed with aging;

§  Volumetric spirit content – no less than 12 %;

§  Concentration of finished extract mass – no less than 24  g/l;

§  Titrated/ Volatile acidity – no less than 5  g/l;

§  Other characteristics shall meet requirements provided by the legislation of Georgia.

 

4. SPECIFIC ZONE AVAILABLE AREAS

 

The micro-zone Tsarapi is located in the administrative territory of village Kardenakhi of Gurjaani Region, on low place of 3-4° inclination exposition of Tsiv-Gombori Range North-East slope, on the right bank of the River Alazani, on the coordinates of  41°48' of the North longitude and 45°44' of the East latitude, on 350-550 m-s from sea level.

 

The micro-zone Tsarapi is located within the micro-zone Kardenakhi. Mghvrie Khevi (gorge) borders it from North-West to railway, wherefrom to irrigation channel – administrative border of Bakurtsikhe, from the North-East – irrigation channel, from the South-East – administrative border of Anagi, from the South-West Mghvrie Khevi to Bakurtsikhe-Tsnori highway, and after Mghvrie Khevi to the railway.

 

5. VINE VARIETIES

Wine "TSARAPI" shall be produced exclusively from the grapes of Rkatsiteli, vintage takes place in the micro-zone Tsarapi. It can be produced with adding of grapes of Kakhuri Mtsvane and/or Khikhvi, 15 % together, usage of other grape varieties is prohibited.

 

6. VINEYARD CULTIVATION, SHAPE OF PRUNING AND CARE

 

§  The micro-zone Tsarapi vineyards are situated on 350-550 m above sea level.
§  Distance between the rows in the vineyards – 1-2.5 m;

§  Distance between the vines in the row – 0.8-1.5 m;

§  Height of stem – 60-90 cm;

§  Shape of pruning – one-sided or Georgian two-sided or free.

 

Wine cultivation, shape and pruning, pests and diseases control, and soil treatment, fertilization, and other operations shall be provided according to agro-technical activities selected by wine-makers..

 

 

7. GRAPE MATURITY, VINTAGE, TRANSPORTATION

 

§  "TSARAPI"  shall be produced only with ripe grapes. Sugar content shall be no less than 21% at the vintage;

§  Grapes transportation is permitted only with wooden or plastic boxes, with bodyworks made of stainless steel or painted with special colour;

§  Usage of polyethylene packages and/or bags is not allowed;

§  The grapes shall be protected from dirtying at the transportation.

 

8. VINTAGE AND WINE PRODUCTION

 

Vintage on 1 ha vineyard shall be no more than:

 

Wine production shall be no more than:

 

§  Rkatsiteli  – 10 tons;

§  Kakhuri Mtsvane – 8 tons;

§  Khikhvi – 6 tons.

 

Wine production shall be no more than:

§  650 l – from 1 ton grapes;

§  6 500 l – from 1 h vineyard for Rkatsiteli;

§  5 200 l – from 1 h vineyard for Kakhuri Mtsvane;

§  3 900 l – from 1 h vineyard for Khikhvi.

 

9. GRAPE PROCESSING, WINEMAKING AND BOTTLING

Grapes for producing wine "TSARAPI" shall be only from the vineyards of the micro-zone Tsarapi.

 

Grapes processing and winemaking shall be provided exclusively within the borders of Kakheti Zone, bottling – outside of the zone, as well, only in the territory of Georgia. 

 

At that, grapes withdrawal for the treatment from the micro-zone Tsarapi, and wine withdrawal for bottling from the Kakheti viticulture zone is permitted under strong accounting and control.

 

Wine "TSARAPI" winemaking is executed exclusively in the "qvevri" by must (with whole amount of "chacha" and cluster) alcoholic fermentation. After fermentation the "qvevri" is filled with analogical wine and stayed on the must no less than 1 February after vintage.

 

In the production of wine "TSARAPI" it is permissible to use only the operations, materials and substances permitted by the legislation of Georgia.

 

Wine "TSARAPI" shall be represented on consumer market only packed in the consumer vessels.

 

10. LINK BETWEEN EXCLUSIVE QUALITY, REPUTATION AND GEOGRAPHICAL AREA

 

Soil. Soilmaking rocks consist of deluvial-proluvial originated carbonated clay, soil with clay and leptosol layers.

 

Mostly the soils are clay and light clay, with mechanical content (physical fraction is clay of <0.01 mm) varying within wide range – 20.0-69.4%.

 

Humus content in plantage layers is within 2.04-4.91%. General nitrogen, mostly, is characterized with low content – 0.067-0.128%, hydrolyzed nitrogen content varies within 5.00-13.89 mg, soluble phosphorus content is high – 3.0-29.0 mg, in 100 g soil, in arable layers.

 

Changeable potassium is characterized with high content – 28.0-90.4 mg, in 100 g soil, in arable layers. Calcite content in soil profiles varies within wide range and increases from up to down naturally, and is 2.0-44.0%. Soil area reaction is slightly and moderately alkaline – pH=7.2-8.2. 

 

Climate. The micro-zone Tsarapi is characterized with moderately humid climate, hot summer and mild winter, sunshine annual duration is 2154 h-s, and 1589 h-s in vegetation period.

 

Air moderate annual temperature is 12.5°C, it is 1.0°C in the coldest month (January), and 23.6°C in the warmest months (July, August).

 

Duration of the period when the temperature is up to 10°C is 211 days, and sum of annual active temperatures is moderately 3920.

 

Annual sum of precipitations is 770 mm, and accordingly, 585 mm in vegetation period. Precipitations distribution accordance with the seasons are the following: more amounts (32-32%) thereof come in the spring and summer, approximately less – in the autumn (23%) and winter (13%).

 

Air annual humidity rises to 72%, and 70% – at vine vegetation period.

 

Moderate annual soil (which is humus carbonated) surface temperature is 15°C. It is the highest and reaches 30°C in July-August.

 

Human Factor. Winemaking by the Kakhetian technology in qvevri (wine jar) began in Georgia 8 thousand years ago and this tradition is still continuous. During eight thousand years the Georgians have elaborated and improved winemaking methods. Thus, the main creators of winemaking according to the Kakhetian technology are the Georgian people who not only have created this unique rule, but, figuratively speaking, carried it in their bosom and saved it from the vicissitudes of life that befell this little country in the course of time.

 

In 2013, the UNESCO granted the status of intangible cultural heritage to the Georgian traditional method of winemaking in "qvevri", which indicates the uniqueness of this method and is a message to the whole world that wine is a part of the ancient Georgian culture. It was the crown of recognition of the traditional Georgian winemaking method in "qvevri", which gave a new stimulus to implement this method of making wine in Georgia and laid the foundation for its introducing into various European countries.

 

In the words of famous Italian winemaker and scientist J. Dalmaso, "The winemaking method, which is called the Kakhetian method and is essentially different from the European technology, has once more convinced us that this country had been known for its high quality wines from in the past too and will remain as the creator of this progressive direction in the future as well".

 

The geographical location of the micro-zone Tsarapi, its characteristic regional climate: mild winter and hot summer, moderate amount of precipitations, a quite high index of the sum of active temperatures, forest brown, humus carbonated soils, the special features of the vine varieties revealed in this micro-zone and local centuries-old tradition of viticulture and winemaking define the special organoleptic features and the high reputation of wine "TSARAPI".

 

11. SPECIAL LABELING RULES

 

The name "TSARAPI" and the sign – PDO (Protected Designation of Origin) on the label, package, in the documents accompanying the wine, and advertising materials, used in foreign languages, shall appear as follows:

With Latin font – TSARAPI

Protected Designation of Origin and/or PDO

 

Cyrillic font – ЦАРАПИ

Защищённое наименование места происхождения

 

 

12. ACCOUNTING AND NOTIFICATION

 

Accounting and notification of production and storage technological processes of wine "TSARAPI" is carried out in accordance with the rules established by the legislation of Georgia.

 

13. MAIN CONTROLLABLE POINTS

 

During control of the PDO wine "TSARAPI" production process the producer shall satisfy the requirements established by LEPL National Wine Agency, and shall comply with the following parameters:

 

 

Main Controllable Points

Evaluation Methods

Vineyard location

Cadaster map, control on the place

Area

Vineyard accounting  magazine, cadaster

Vine variety

Vineyard accounting  journal, control on the place

Cultivation methods

 

Journal of registration of Agrotechnical Measures, treating journal,  control on the place

Vintage and transportation

Vintage journal

Grape harvest per ha

Vintage journal

Grape harvest in total

Vintage journal

Grape processing and winemaking

Grape receiving journal,  grape processing journal, product turnover calculation journal,  laboratory analysis journals,  notifications,  control on the place

Wine bottling, packaging and storage place and conditions

Bottling journal, journal for motion of ready product in the storehouse, laboratory analysis journals

Physico-chemical characteristics of the wine at winemaking, before and after bottling

Laboratory analysis journals

Organoleptic characteristics of the wine

Tasting commission protocols

Traceability

Technological and laboratory records

 

 

14. CONTROL BODY OF PRODUCTION

State control for observance of production specification and lawful usage of the appellation of origin PDO shall be carried out by LEPL National Wine Agency, according to the rules established by the legislation of Georgia.

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Akhoebi

NUMBER OF REGISTRATION: 980

DATE OF REGISTRATION: 29/05/2020

APPELLATION OF ORIGIN: AKHOEBI

GOOD FOR WHICH REGISTRATION IS REQUIRED: Wine

NAME AND ADDRESS OF APPLICANT: N(N)LE - KARDENAKHI WINE; 10, 15th turn, Village Kardenakhi, Gurjaani Region (GE)


1. NAME: "AKHOEBI"


2. ADDITIONAL SIGNS:



3. TYPE, COLOR AND MAIN REQUIREMENTS



"AKHOEBI" is (dry) red wine, which shall satisfy the following requirements:

Color – dark red;

Aroma and taste – full, perfect, extracted, velvet and harmonic, having aroma characterizing the location with intensively expressed bouquet of fruit tones developed with aging;

Volumetric spirit content – no less than 12 %;

Concentration of finished extract mass – no less than 24 g/l;

Sugar content – no more than 4 g/l;

Titrated/ Volatile acidity – no less than 5 g/l;

Other characteristics shall meet requirements provided by the legislation of Georgia.



4. SPECIFIC ZONE AVAILABLE AREAS



The micro-zone AKHOEBI is is located in the administrative territory of village Kardenakhi of Gurjaani Region, on low place of 3-4 inclination exposition of Tsiv-Gombori Range North-East slope, on the right bank of the River Alazani, on 350-750 m-s from sea level. The micro-zone is located in the micro-zone Kardenakhi.



Administratve border of Bakurtsikhe borders the micro-zone from the North-West, Mghvrie Khevi (gorge) – from the South-East, the railway – from the North-East, and the highway - from the South-West.



The plots surrounding Administratve border of Bakurtsikhe located in 51.14.63 quarter of cadastre map belong same micro-zone, which space wholy is 345 ha.



5. VINE VARIETIES

Wine "AKHOEBI" red shall be prepared exclusively from the grapes of Saperavi and/or Saperavi Budeshuri, vintage takes place in the micro-zone AKHOEBI. Usage of other grape varieties is not permitted.



6. VINEYARD CULTIVATION, SHAPE OF PRUNING AND CARE



Distance between the rows in the vineyards – 1-2.5 m;

Distance between the vines in the row – 0.8-1.5 m;

Height of stem – 60-90 cm;

Shape of pruning – one-sided or Georgian two-sided or free.



Wine cultivation, shape and pruning, pests and diseases control, and soil treatment, fertilization, and other operations shall be provided according to agro-technical activities selected by wine-makers.



7. GRAPE MATURITY, VINTAGE, TRANSPORTATION



"AKHOEBI" shall be produced only with ripe grapes. Sugar content shall be no less than 21%, at the vintage;

Grapes transportation is permitted only with wooden or plastic boxes, with bodyworks made of stainless steel or painted with special color;

Usage of polyethylene packages and/or bags is not allowed.

The grapes shall be protected from dirtying at the transportation.



8. VINTAGE AND WINE PRODUCTION



Vintage on 1 ha vineyard shall be no more than 10 tons, and 3 kg – from one plant.



Wine production shall be no more than 65 daLs from 1 ton grapes;



Wine – 650 daLs from 1 ha vineyard.



9. GRAPE PROCESSING, WINEMAKING AND BOTTLING



Grapes for producing wine "AKHOEBI" shall be only from the vineyards of the micro-zone Akhoebi.



Grapes processing and winemaking shall be provided exclusively within the borders of Kakheti Zone, bottling – outside of the zone, as well, only in the territory of Georgia.



At that, grapes withdrawal for the treatment from the micro-zone Akhoebi, and wine withdrawal for bottling from the Kakheti viticulture zone is permitted under strong accounting and control.



Wine "AKHOEBI" red is made by complete alcoholic fermentation of must.



Wine "AKHOEBI" shall be represented on consumer market only packed in the consumer vessels.



10. LINK BETWEEN EXCLUSIVE QUALITY, REPUTATION AND GEOGRAPHICAL AREA



Soil. Soilmaking rocks consist of deluvial-proluvial originated carbonated clay, soil with clay and leptosol layers. Mostly the soils are clay and light clay, with mechanical content (physical fraction is clay of <0.01 mm) varying within wide range – 20.0-69.4%.



Humus content in plantage layers is within 2.04-4.91%. General nitrogen, mostly, is characterized with low content – 0.067-0.128%.



Hydrolyzed nitrogen content varies within 5.00-13.89 mg, soluble phosphorus content is high – 3.0-29.0 mg, in 100 g soil, in arable layers.



Changeable potassium is characterized with high content – 28.0-90.4 mg, in 100 g soil, in arable layers. Calcite content in soil profiles varies within wide range and increases from up to down naturally, and is 2.0-44.0%.



Soil area reaction is slightly and moderately alkaline – pH=7.2-8.



Climate. The micro-zone Akhoebi is characterized with moderately humid climate, hot summer and mild winter.



Sunshine annual duration is 2154 h-s, and 1589 h-s in vegetation period.

Air moderate annual temperature is 12.5C.



Annual sum of precipitations is 770 mm, and – 585 mm in vegetation period, e.g. 76% of whole year.



Precipitations distribution accordance with the seasons are the following: more amounts (32-32%) thereof come in the spring and summer, approximately less – in the autumn (23%) and winter (13%).



Air annual humidity is 72%.



The micro-zone situates in high intencity hail zone. Haily days amount per year in average is 2.9, and it is more frequent in May and June (2.1 days).



Soil, which is humus carbonated, surface moderate annual temperature is 15C. It is the highest and reaches 30C in July-August.



Human Factor. Winemaking by the Kakhetian technology in qvevri (wine jar) began in Georgia 8 thousand years ago and this tradition is still continuous. During eight thousand years the Georgians have elaborated and improved winemaking methods. Thus, the main creators of winemaking according to the Kakhetian technology are the Georgian people who not only have created this unique rule, but, figuratively speaking, carried it in their bosom and saved it from the vicissitudes of life that befell this little country in the course of time.



In 2013, the UNESCO granted the status of intangible cultural heritage to the Georgian traditional method of winemaking in "qvevri", which indicates the uniqueness of this method and is a message to the whole world that wine is a part of the ancient Georgian culture. It was the crown of recognition of the traditional Georgian winemaking method in "qvevri", which gave a new stimulus to implement this method of making wine in Georgia and laid the foundation for its introducing into various European countries.



In the words of famous Italian winemaker and scientist J. Dalmaso, "The winemaking method, which is called the Kakhetian method and is essentially different from the European technology, has once more convinced us that this country had been known for its high quality wines from in the past too and will remain as the creator of this progressive direction in the future as well".



The geographical location of the micro-zone Akhoebi, its characteristic regional climate: mild winter and hot summer, moderate amount of precipitations, a quite high index of the sum of active temperatures, forest brown, humus carbonated soils, the special features of the vine varieties revealed in this micro-zone and local centuries-old tradition of viticulture and winemaking define the special organoleptic features and the high reputation of wine "AKHOEBI".









11. SPECIAL LABELING RULES



The name "AKHOEBI" and the sign – PDO (Protected Designation of Origin) on the label, package, in the documents accompanying the wine, and advertising materials, used in foreign languages, shall appear as follows:



With Latin font – AKHOEBI

Protected Designation of Origin and/or PDO



Cyrillic font – АХОЕБИ

Защищённое наименование места происхождения



12. ACCOUNTING AND NOTIFICATION



Accounting and notification of production and storage technological processes of wine "AKHOEBI" is carried out in accordance with the rules established by the legislation of Georgia.



13. MAIN CONTROLLABLE POINTS



During control of the PDO wine "AKHOEBI" production process the producer shall satisfy the requirements established by LEPL National Wine Agency, and shall comply with the following parameters:





Main Controllable Points

Evaluation Methods

Vineyard location

Cadaster map, control on the place

Area

Vineyard accounting magazine, cadaster

Vine variety

Vineyard accounting journal, control on the place

Cultivation methods



Journal of registration of Agrotechnical Measures, treating journal, control on the place

Vintage and transportation

Vintage journal

Grape harvest per ha

Vintage journal

Grape harvest in total

Vintage journal

Grape processing and winemaking

Grape receiving journal, grape processing journal, product turnover calculation journal, laboratory analysis journals, notifications, control on the place

Wine bottling, packaging and storage place and conditions

Bottling journal, journal for motion of ready product in the storehouse, laboratory analysis journals

Physico-chemical characteristics of the wine at winemaking, before and after bottling

Laboratory analysis journals

Organoleptic characteristics of the wine

Tasting commission protocols

Traceability

Technological and laboratory records



14. CONTROL BODY OF PRODUCTION

State control for observance of production specification and lawful usage of the appellation of origin PDO shall be carried out by LEPL – National Wine Agency, according to the rules established by the legislation of Georgia.

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Georgian Wine