GEORGIAN White GRAPES

Rkatsiteli   is an ancient pale-skinned grape variety. Rkatsiteli means “red stem” (rka=vine cane; tsiteli=red). Rkatsiteli’s cylindrical, medium-sized bunches contain medium-sized, oval berries; when dry-farmed, the grapes acquire a pinkish-yellow hue. Late-budding (the end of April) and late-maturing (early October, after Mtsvane Kakhuri), for vitis vinifera, Rkatsiteli is relatively resistant to downy mildew when grown in Kakheti.

Thought to have been cultivated there for several millennia, the variety remains Georgia's most popular white-wine grape variety even today. There are three key reasons for Rkatsiteli's popularity. First is the variety's strong resistance to cold winter weather conditions. Second is its ability to retain good acidity, even in the hottest summers. The third is its versatility; its balance of sugars and acids makes it suitable for use in table wines, sparkling wines, sweet wines, fortified wines, and brandy. Rkatsiteli makes noticeably acidic but balanced white wines with a full flavor profile and good body. Restrained and refreshing, with crisp green-apple flavors and hints of quince and white peach, Rkatsiteli yields a more complex and fortified wine when made using the traditional Georgian method - Qvevri. Rkatsiteli is produced through both traditional and European vinification methods and is the principal grape in most Kakhetian white wines. Because Rkatsiteli has relatively quiet aromatics, is often blended with Mtsvane Kakhuri, such as for the PDO Gurjaani, Tsinandali, and Vazisubani to add high-toned aromatics and to soften the resulting wine.

                                           - Lisa Granik MW, "The Wines of Georgia"   

Mtsvane  is one of the best white grape varieties. It is used to make Georgian white wine.  Mtsvane means “green, new, and young”. It was named so to refer to the yellowish-green coloring of the ripened berries. It is cultivated mostly in Kakheti. Thought to be older than Rkatsiteli, Mtsvane five-lobed leaves are dark green and funneled; the medium-sized bunches can be quite dense, sometimes with one shoulder and medium-sized berries. The variety buds late, usually in late April and matures in the mid-season, in the last two weeks of September, before Rkatsiteli. It is an easy bunch to pick. It accumulates sugar easily yet retains high acidity levels, hence its suitability for sweet, fortified wines. Yields are generous, though the vine is very susceptible to powdery mildew, and is regarded as sensitive to its environment, demanding attentive cultivation. It is, however, relatively impervious to winter frosts.

It is often blended with Rkatsiteli to create a fruity, aromatic wine. Many grapes are called Mtsvane Something, and typically the Something part of the name has to do with where the grape is from. Mtsvane Goruli and Mtsvane Kakhuri are the most common. Mtsvane Goruli (or Goruli Mtsvane) means "green from Gori," which is a town in the Kartli region in the Caucasus Mountains of south-central Georgia. Mtsvane Kakhuri means "green from Kakheti" since it is thought to be native to the Kakheti region of Georgia. Mtsvane Kakhuri grows well on the calcareous soils in Kakheti, southeastern Georgia, particularly in the appellations of Tsinandali, Manavi, Gurdjaani, Vazisubani and Kardenakhi. When vinified in a European style, the young dry, white wine often has a greenish- straw tinge. Mtsvane Kakhuri imparts fresh white peach, floral, citrus and tropical aromas, with a light mineral undertone.

                                            - Lisa Granik MW, "The Wines of Georgia"    

Tsolikouri  The leading light yellow-skinned white grape variety grown mainly in the western Imereti district of Georgia. Tsolikouri originates in Kolkheti (ancient Colchis, the land of the Golden Fleece). The origins of its name remain debated and uncertain. The vine has medium-sized, conical bunches, which may have wings, and is of average density. The round, yellow-green berry itself is relatively thick-skinned, and thus is resistant to the primary fungal diseases, making it suitable for the more humid climate in western Georgia. It is not, however, frost resistant. A late bloomer (late May) and generous yielder, Tsolikouri matures in the mid-season, usually in the middle of October. It cultivated in Kolkhida Lowland at an altitude of 160 m (520 ft) above sea level. Out of 400 different types of grapes in the country, Tsolikouri is among the most widespread varieties. Nearly 90% of vineyards in western Georgia grow Tsolikauri. It has been used for the production of premium dry, semi-sweet and semi-dry wines. Tsolikauri, Kolkheti, Lelo, Tvishi wines are made from Tsolikouri grape. When made in the European style, Tsolikouri wines are medium- to full-bodied, slightly oily, with soft acidity and a broad texture, with subtle notes of yellow fruits, melon, mineral, and a light floral lift It may be fermented and/or matured in oak.

                                             - Lisa Granik MW, "The Wines of Georgia"    

Kisi  is indigenous to Kakheti. Notwithstanding the high quality of wine it can produce, it became almost extinct by the 2000, a result of the Soviet preference for Rkatsiteli and the decline of Georgian vineyard land following the Soviet collapse. Further, it is bit trickier to grow. Fortunately, some 50-60 year old vines still exist in the Telavi district, with more being planted. A late-budding variety, Kisi is relatively resistant to frost, drought and downy mildew, but susceptible to powdery mildew and black rot. It ripens before Rkatsiteli, typically in the last 2 weeks of September, and is made both in the European and Georgian manner. Occasionally it is fortified. 

It produces complex deep golden yellow wines either made the classic European way or the traditional Qvevri-fermented way. A straw-colored wine when produced in the European style, the nose is quite floral with flavors of pear, citrus and green tea on the palate; the amber qvevri wines reveal more apricot, mango, lime, orange and walnut character. Some producers believe it to be capable of producing finer, more expressive wines than Rkatsiteli.

It can be said that Kisi has taken the middle place between two major industrial varieties of Kakheti – Mtsvane and Rkatsiteli. For instance, by the general appearance of the vine, particularly the shape of the leaf blade, Kisi is similar to Rkatsiteli, while by the coloring of berries and strong original aroma it reminds one of Mtsvane as well as by other characteristics. All of these give reason to consider Kisi as a natural hybrid of Mtsvane and Rkatsiteli. The wine made from Kisi is particularly valuable and qualitative. Kisi, together with Khikhvi, Chitistvala and Mtsvane, has gained great merit in high valuable wine production.

                                         - Lisa Granik MW, "The Wines of Georgia"    

Khikhvi  is a white grape variety. The origins of Khikhvi’s name are unknown and not hypothesized, but it grows widely in eastern Georgia, especially in Kakheti it originated. Most plantings are on the East-Southeast reaches of the province, on the right bank of the Alazani River. The vine sports large leaves, which are three-lobed, circular and almost round. Its medium-sized bunches are conical, winged, and somewhat loose, with medium-sized, greenish-yellow, thin-skinned berries. Budburst occurs in the first half of April and matures in September. An early ripener, it is recommended for higher-altitude, cooler mountain plantings. Along with Mtsvane Kakhuri , Khikhvi is the other Georgian variety most susceptible to powdery mildew, though it is resistant to spider mites. Khikhvi is relatively versatile, as it can be produced in light dry, semi-sweet, sweet, and, as in PDO Kardenakhi, fortified styles. Its aromatic signature is distinctive: floral notes of boxwood and wildflowers heighten broader flavors of ripe yellow fruits and apricot. It is one of Georgia's noblest grape varieties and deserves far greater attention.

                                            - Lisa Granik MW, "The Wines of Georgia"