Red Grapes of Our Georgia
Outstanding and distinctive, the leading red variety in Georgia. One of few "teinturier grapes in the world; red flesh and red skin. It's name means "place of color". The colors of the wine can be deep purple, almost black and opaque. Produces intense dark berries, spices, tobacco, chocolate. Saperavi is distinct from other reds due to it's unique character and intensity.
Originates and thrives on the sunny southern, calcerous slopes of the Caucasus Mountains in the Racha region of Western Georgia. Requires a longer growing season and ripens late. Can be dry to semisweet, with low tannins, amazingly soft, with aromas of raspberry and cherry. Blending with Saperavi results in a dynamic cross section of the two varietals.
A dark pink skinned grape, ancient varietal mostly found in wester regions of Georgia - Guria and Adjara. Late ripening and low yielding, typically harvested in late November. Produces soft, harmonious wines with aromas of light fruits. Some identify this grape as most similar to Pinot Noir.
White and Amber Wine Grapes of Our Georgia
Dates back to 1st century. Most production grape in Georgia. Acidic but balanced White full flavor and body. Green apple, peach, gain complexity in qvevri. Popularly mixed with Mtsvane and other whites.
Kisi ripen early and produced by both classic European and traditional Georgian methods. Unforgettable aromas and flavors, especially when made in qvevri, characterized by ripe pear, marigold, tobacco and walnut.
Ripens in Sept. and produces relatively small number of grapes but can accumulate sugar well. Produced in classic European style as well as yields high-quality traditional, qvevri-made wines with ripe fruit as well as superb dessert wines.
Ripens late and produces spirited white wine characterized by lime, wildflowers and honey. Also blended with Chinuri and Tavkveri grapes for a red known for its delicate flavors.
Kakheti region with variety dating back to the 19th century. Early to ripen, produces a light bodied, but full character wine with distinctive aromas.
A defining variety of white grape since the 19th century, Tsolikouri ripens late and yields full-bodied, light straw-colored wines with citrus, yellow fruit, white plum, and floral aromas. Wines made from Tsolikouri grapes are well suited for aging, and the variety is also used to produce sparkling wine.
Chinuri or Chinebuli
Named for the color of olive tree leaves, the Chinuri variety is abundant and ripens late in the season. Characterized by hints of wild mint and forest pear with notes of vegetation and fruit, Chinuri grapes are best suited to the production of sparkling wines. Particularly well known are the sparkling Atenuri wines, distinguished by their green or straw-colored hue and their softness on the palate.