Rkatsiteli, a white-grape variety, is grown mainly in the Kakheti region but it is also present in other regions of Georgia and elsewhere. In Kakheti, it reaches full ripening from mid-September and up to the beginning of October. For the production of top quality wines its yield per hectare should not exceed seven or eight tonnes. In Georgia, Rkatsiteli is used for making both classic (European) and typical Kakhetian, amphora (Kvevri) fermented Vins de Table, Vins de Pays and AOC’s. Rkatsiteli wine is often blended with Kakhetian Mtsvane. Rkatsiteli also produces a large range of white wines, from fortified to ice-wines. Principal micro-zones include Kardenakhi, Tibaani, Tsinandali, Gurjaani, Napareuli. We make a number of wines from the Rkatsiteli grape - among them are white Rkatsiteli, Tsinandali, Gurjaani, Vazisubani, Sachino, Alaznis Veli, and Tbilisi. Rkatsiteli is also used in red Alazani Veli, Sachino, Tbilisi, and Pirosmani.
Kakhetian Mtsvane (Kakhetian Green)
This is a Georgian white-grape variety from the Kakheti region which reaches full ripening from the second half of September. Average yield per hectare is 5-8 tons. Yields for Kakhetian Mtsvane must be limited in order to maintain quality. It is used for making both, classic (European) and typical Kakhetian, amphora (qvevri) fermented Vins de Table, Vins de Pays and AOC’s. Principal micro-zones: Manavi, Tsinandali, Akhmeta. Our AOC Tsinandali and Tsinandali Special Reserve are made from Kakhetian Mtsvane sort mixed with Rkatsiteli.
This is a Georgian red grape variety grown in Kakheti and other regions of Georgia, and it can also be found outside Georgia. Saperavi reaches full ripening started from the second half of September, with the harvest-time lasting up to the end of October. Saperavi’s average yield per hectare amounts to 8-10 tons. Wines produced from Saperavi (Vins de Tables as well as AOC’s) are suitable for extended aging and it is also used for producing naturally sweet wines and rosé. Principal micro-zones: Mukuzani, Akhasheni, Khashmi, Kindzmarauli, Napareuli, Khvareli, Kondoli. The Saperavi grape sort is used extensively by Tbilvino for such brands as Saperavi, Mukuzani, Napareuli, Kindzmarauli, Akhasheni, Alazani Valley, Sachino, Pirosmani and Tbilisi, plus the premium Saperavi and Mukuzani Special Reserves.
A Georgian aboriginal white-grape variety widely present in Imereti region. In terms of cultivation it comes second after the Rkatsiteli variety. Outside of Imereti, it can also be found in Racha-Lechkhumi, Guria, Mingrelia, Adjara, and Abkhazia. A late ripening variety, Tsolikouri reaches its full maturity by late October. Its average productivity per-hectare amounts to 7-9 tonnes and it is particularly well-suited for premium white dry, sparkling and naturally sweet wines. Principal micro-zones: Baghdati and Zestaphoni regions; village Tvishi. We harvest Tsolikouri only in Tvishi micro-zone and use it for white semi-sweet Tvishi brand.
A red grape variety mainly grown in the Racha region. Like all varieties in Racha it is a late ripener and reaches full maturity by late October. Its average productivity per-hectare amounts to 5-6 tons. Blended with the Mujuretuli grape variety wine material in Racha’s Khvanchkhara micro-zone, it contributes to naturally semi-sweet Khvanchkhara. We use Aleksandrouli only for making of premium Khvanchkara brand.
A Georgian red grape variety most widespread in Mingrelia. It reaches its best expression in Martvili and Senaki districts and can also be found in Lechkhumi. It is a late ripening variety and reaches full maturity in mid-November. Ojaleshi’s harvesting period often ends either in late November or early December. Its average productivity per-hectare amounts to 5-6 tons. Ojaleshi contributes to quality naturally sweet and dry red wines. We use Ojaleshi harvested in Lechkhumi for making the semi-sweet Ojaleshi.
A Georgian red grape variety grown mainly in the Racha-Lechkhumi region. It is a medium-late ripening variety and reaches full maturity by mid-October. Its average productivity per-hectare amounts to 6-8 tons. Blended with Aleksandrouli, Mujuretuli is mainly used for delicious Khvanchkhara brand.