Over 500 indigenous grapes
Alexandrouli has been cultivated for a long time in the Ambrolauri, Oni and Tsageri districts of the Ratche-Lechkhumi province of Western Georgia. Alexandrouli is included in the official list of grapevine varieties recommended for cultivation in Western Georgia. Alexandrouli grapes harvested with 21-22% sugar and 8.0 g/l total acidity are ideal for table wine production. 23% sugar is recommended for the production of ‘Khvantchkara semi-sweet wine.
Synonym names of the variety are Asuretuli, Shaltraube, Shal and Shalshvarts. Asuretuli Shavi is an old Georgian variety, selected during the 19th century from a wild mother plant growing near the village of Asureti in the Tetritskharo district. The juice contains 18.0-22.0 % of sugar and 5.0-9.0 g/l of total acidity. Asuretuli Shavi wines have sufficient good quality and can age for several years. The grapes are also used for making juice or for fresh consumption.
Synonym names of this variety are Shavi Kurdzeni and Chitistvala Shavi. Ikaltos Tsiteli is spread in little plots or as single vines among other old varieties in Kakheti, mostly in the Telavi district. The grape of Ikaltos Tsiteli is suitable for making of medium quality dry table. For this reason it is recommended to use in blend with Saperavi.
Synonym names of the variety are Dzveli Obtchuri and Dzvelshavi. Dzelshavi is an ancient Georgian grapevine variety. It is spread in the Imereti and Ratcha-Lechkhumi provinces and included in the official list of grapevine varieties recommended for cultivation on the territory of Georgia. The grape of Dzelshavi is used for making ordinary table wines. The wine is light red, with fresh taste and low extract. To improve wine quality, Dzelshavi is very often blended with other red wine varieties.
Ghvinis Tsiteli is a native Georgian variety from Eastern Georgia and it is rarely found in the Kakheti province. The yield is 8.0 t/h. The resistance towards fungal diseases is medium. The juice contains 18.0 % of sugar and 9.0 g/l of total acidity. The grape of Ghvinis Tsiteli is used to make medium quality table wines. It is suitable for the production of brandy.
Jani Bakhvis is an autochthonous variety from Western Georgia. Before the arrival of Phylloxera and of the American fungal diseases in Georgia, this variety was widespread all over the Guria province on the Black Sea coast. Nowadays, Jani Bakhvis is a rare variety. The grape of Jani Bakhvis is used for making of high quality red table wines with harmonious taste and normal alcohol content. During aging, the wine acquires a pleasant taste and aroma.
Jineshi is spread in the district of Khulo, in the Adjara region, in single vines on the high pergola straining system. The mature leaf is ovate, slightly three lobed. The lower leaf side is covered with sparse cobwebby-felt hairs. Jineshi is a table grape variety. The grapes have a pleasant appearance, harmonious taste and good transport resistance. The variety is recommended for winter storage and for the production of ‘Bekmez.
Mgaloblishvili is a local variety from the Imereti province of Western Georgia. The mature leaf is large, rounded and three lobed. The lower leaf side is covered with felt hairs. The petiole is as long as the main vein. The grape of Mgaloblishvili is generally blended with other varieties, usually Otskhanuri Sapere while a mono varietal Mgaloblishvili wine is simple, light in color, and not very high in quality.
Mtevandidi was widespread in the Guria province before the invasion of the fungal diseases and of Phylloxera. Nowadays it is is a rare variety in Georgia. The mature leaf is large, round, slightly three lobed. The lower leaf side is covered with weak cobwebby hairs.The grape of Mtevandidi is used for making ordinary red table wines and in blend with Jani. Mono varietal Mtevandidi wines are rather strong. Through long ageing, the wine acquires a delicate bouquet and taste.
Mujuretuli is distributed in the Racha-Lechkhumi province in Western Georgia. This variety is normally planted in the same vineyards together with Alexandrouli; mono varietal Mujuretuli vineyards are rare. Mujuretuli is included in the official list of grapevine varieties, recommended for cultivation in Georgia.The well known Georgian natural semi-sweet wine ‘Khvanchkara is made by blending Mujuretuli and Alexandrouli grapes.
Synonym names of the variety are Svanuri and Shonuri. Ojaleshi is one of the oldest Georgian grapevine variety. It is used to be the most widely spread variety in Samegrelo up to the invasion of Oidium, Mildew and Phylloxera. The grape of Ojaleshi makes high quality red table wines, with intense color, high extract, satisfactory harmonious, fresh, pleasant taste and varietal aroma. During aging the wines improve and acquire the typical bouquet and taste.
Synonym name of the varieti is Didi Adanasuri. Okhtoura is an ancient grapevine variety from Western Georgia. Most of it is found as single vines within the vineyards of Imereti. The juice contains 17.0 % of sugar and 5.5-6.0 g/l of total acidity. The grape of Okhtoura is used for the production of rosé table wines. The wines are light and with low extract. The best wines are made from late-harvest grapes during a dry autumn.
Otskhanuri Sapere is one of the oldest Georgian grapevine varieties. The variety is spread only in Western Georgia, particularly in Imereti. Otskhanuri Sapere is included in the official list of grapevine varieties recommended for cultivation in Georgia.The juice contains 18.0-23.0% of sugar and 7.0-12.0 g/l of total acidity. Otskhanuri Sapere wines from Central Imereti have an intense red color, a pleasant bouquet, and a fresh, soft, satisfactory and harmonious taste.
Paneshi was widely spread on the hills of Samegrelo and it was trained on high ‘Maghlari. Most the plants of this variety were destroyed after the invasion of Phylloxera and of fungal diseases. Paneshi is a rare variety in Georgia now. The grape of Paneshi is used for making of table wine, which is harmonious, fresh and with a pleasant flavor. The best Paneshi wines are made in the Samegrelos highlands. The variety is also suitable for fresh consumption or storage.
Saperavi is an old Georgian variety. Saperavis juice is colored. For this reason, Saperavi is used to improve the color of red wines. Saperavi Kakhetian-style dry table wines have deep color, pleasant aroma, full and strong taste. Aged wines are soft, with a strong varietal bouquet. This variety is used also for making semi-sweet and dessert wines.
Saperavi Atenis is suitable for the central regions of Kartli in Eastern Georgia. The juice contains 18.0 % of sugar and 11.6 g/l of total acidity. The wine is lightly colored and not full bodied.
Synonym names of the variety are Budeshuri and Grdzelmartsvala Saperavi.This variety is a Saperavi mutant. Distinction characters from variety Saperavi are elongated berries, time of ripening and higher quality.
Satsuravi is original of the Adjara province in Western Georgia. The variety is spread as single vines in the Khulo and Keda districts in Adjara. The variety has resistance to winter and spring frosts. The juice contains 17.0% of sugar and 10.0 g/l of total acidity. The grape of Satsuravi is used for making common dry table wines. The wine is light red or rosé with a weak and harmonious aroma.
Skhilatubani is an old Georgian variety from the Guria province in Western Georgia. The variety is found mixed with other varieties in Gurias vineyards. The juice contains 19.5 % of sugar and 8.8 g/l of total acidity. The grape Skhilatubani makes good quality mono varietal table wines, which are harmonious, light and with normal alcohol content.
Tavkveri is one of the main Georgian cultivars. It is included in the official list of grapevine varieties, recommended for cultivation in Georgia.The juice contains 14.0-20.0 % of sugar and 5.0-8.0 g/l of total acidity. The grape of Tavkveri is used for making high quality table, strong, dessert, as well as red ‘Porto and ‘Kagor style wines. Tavkveri is also good for the production of grape-juice.
Tavkveri Saperaviseburi is original of the Gurjaani district in Kakheti. The juice contains 16.3-21.0% of sugar and 5.6-8.0% of total acidity. Tavkveri Saperaviseburi is used locally as a table grape: bunches are long, loose and decorative. Tavkveri Saperaviseburi is used rarely to make dry table wine in blend with other local varieties.
Budeshuri Tetri is an old Georgian variety and it is mainly found in Eastern Georgia, where it was widely spread before the fungal diseases and Phylloxera invasion. Nowadays, only single vines of this variety are found within the vineyards of the Kartli region. The wine was traditionally used in blend together with other varieties to make the ‘Atenuri sparkling wine.
Synonym names of the variety are Tsiteli Budeshuri, Shavi Budeshuri and Tamareuli. The variety Budeshuri Tsiteli is spread in Eastern Georgia and particularly in Kakheti.Budeshuri Tsiteli shows medium resistance to frost and drought. The juice contains 17.0-18.0 % of sugar and 4.5-6.5 g/l of total acidity. Budeshuri Tsiteli grapes are used for fresh consumption on the local market.
Synonym names of the variety are Kaspuri Tetri, Kaspuri, Atenuri, Roketula and Sapharula. It is included in the official list of grapevine varieties, recommended for cultivation in Eastern Georgia. It is widely spread in the Inner Kartli region.The grape of Chinuri is used for making high quality, green-amber, pleasant, soft, light and harmonious table wines. Chinuri sparkling wines have the same quality of those made from Pinot noir, Tsitska or other varieties.