Rkatsiteli - Georgian technical kind of grapes of medium-late time of maturity. It relates to ecological-geographic group of Black Sea Coast zone. The leaves are medium, roundish, with three and five lobes. The clusters are medium or big, cylindric-conic. The berries are medium, eliptical, golden-yellow with brown spots on the sun side. The skin is thin, the pulp is juicy. The period from bud burst to full maturity in the suburbs of Khornabudji is about 150 days at the total sum of active temperatures 3100-3500 0C. The productivity is 100-150 centners/ha. Variety is frost resistant. It is sensitive to mildew, rather resistant to oidium. In our company Rkatsiteli grapes are used for making white dry table aged wine “Rkatsiteli” by local Kakhetian method of winemaking. The winematerial obtained from Rkatsiteli are blended with winematerials from Khikhvi and Mtsvane are used for making high quality wine of Kakhetian type “Rkatsiteli Khornabujuli”. Winematerials from Rkatsiteli are also blended with winematerials from Mtsvane for making white aged wine “Tibaani”. When blended with winematerials from Saperavi and Cabernet Sauvignon it is used for making semi dry table rose wine. Wine materials obtained from Rkatsiteli are blended with winematerials from Chinuri and Chkhaveri for making white sparkling wine, and at last the winematerials from Rkatsiteli with winematerials from Khikhvi and Mtsvane are used for making fortified white wine of port type “Kardenakhi”.

Mtsvane - Georgian technical kind of grapes of medium time of maturity. The leaves are medium, roundish, with five lobes. The clusters are medium, wide conic, the berries are medium, eliptic, yellow-green, with bronze spots. The skin is thin, the pulp is juicy. The period from bud burst to full maturity in the suburbs of Khornabudji is 160 days at the total sum of active temperatures 3100-3200 0C. The productivity is 110-150 centners/ha. The variety is relatively sensitive to mildew and oidium, philloxera resistant. On the other hand, it is resistant to frost, but not resistant to drought. This variety is used to produce white dry table aged wine “Mtsvane”. The winematerials obtained from the grapes Mtsvane are blended with winematerials from Rkatsiteli and Khikhvi for making high quality wine of Kakhetian type “Rkatsiteli Khornabudjuli”. Our company also uses the winematerials obtained from the grapes of Mtsvane, Rkatsiteli and Khikhvi for making white fortified aged wine of madeira type “Anaga”.

Saperavi – ancient Georgian technical kind of grapes of medium time of maturity. The leaves are big, roundish, with three lobes, the clusters are medium or big, conic. The berries are medium or big, eliptic, deep blue. The skin is thin, the pulp is juicy. The period from bud burst to full maturity in the suburbs of Khornabuji is about 150 days at the total sum of active temperatures 3000 0C. The productivity is 80-120 centners/ha. The variety takes the first place from all the kinds of grapes by its frost resistance. It is medium resistant to fungus diseases. From Saperavi grapes we produce red aged wine of European type. Wine materials from Saperavi are also blended with winematerials from Cabernet Sauvignon and Rkatsiteli for making semi dry wine. When blended with the winematerials from Malbec Merlot, and Cabernet Sauvignon, it is used for making “Kagor”. Variety is particularly important for making semi dry table wine “Kindzmarauli”, and winematerials obtained from Saperavi with winematerials from Aleksandrouli are used for making semi sweet wine which is like “Khvanchkara”.

Aleksandrouli – Georgian technical kind of grapes of medium-late time of maturity. It relates to ecological-geographic group of Black Sea Coast zone. The leaves are medium, rounded, with three lobes, green with dull tint, cylindric-conic. The berries rea medium, round, black. The skin is firm, pulp juicy. The period from bud burst to full maturity is 168 days at the total sum of active temperatures 3200-3500 0C. Productivity – 60-70 centners/ha. The resistance to fungus deseases is medium. The grapes are harvested when the content of sugar is 25-26 %. In our company Aleksandrouli is used for making dry ordinary table wine “Aleksandrouli”. It is also blended with Saperavi to produce semi-dry wine, which is almost like “Khvanchkara” by its characteristics.

Khikhvi - Georgian technical kind of grapes of medium-late time of maturity. The leaves are big, roundish, with three lobes, the clusters are medium, greenish-yellow with bronze on the sun side. The skin is thin, the pulp is juicy. The period from bud burst to full maturity in the suburbs of Khornabudji is about 150 days at the total sum of active temperatures 3100 0C. The productivity is 60-80 centners/ha. Variety is philloxera resistant, frost and drought resistant. It is rather resistant to mildew, but sensitive to oidium. The content of sugar is not less than 29%. We use Khikhvi grapes to produce white fortified aged wine “Khikhvi”. The winematerials obtained from Khikhvi together with winematerials obtained from Rkatsiteli and Mtsavne are used for making high quality wine of Kakhetian type “Rkatsiteli Khornabujuli”.

Kisi - Georgian technical kind of grapes of medium-late time of maturity. It relates to ecological-geographic group of Black Sea Coast zone. The leaves are medium, roundish or slightly eliptic, mainly with three lobes, conic, cylindric-conic. The berries are medium, eliptic, greenish-yellow, the skin is thin, the pulp is juicy. The period from bud burst to full maturity in the suburbs of Khornabuji is 140 days at the total sum of active temperatures 2950 0C. Productivity – 55-80 centners/ha. The resistance to fungus deseases is rather weak. From Kisi grapes we produce white table aged wine “Khornabuji”.

Dzvelshavi – Georgian technical kind of grapes of late time of maturity. The leaves are big, with three or five lobes, clusters are big, conic and cylindric-conic. Berries are medium, black and deep red, pulp is juicy. The period from bud burst to full maturity is 170 days at the total sum of active temperatures 3500 0C. Productivity – 80-140 centners/ha. The resistance to fungus deseases is medium. In our company Dzvelshavi is used for making ordinary wine “Dzvelshavi” and also it is blended with winematerials from Cabernet Franc and Cabernet Sauvignon for making red sparkling wine.

Chkhaveri - Georgian technical kind of grapes of late time of maturity. It relates to ecological-geographic group of Black Sea Coast zone. The leaves are medium, roundish, with three lobes, the clusters are medium, cylindric, the berries are medium, deep red, the skin is thin, the pulp is fleshy, juicy. The period from bud burst to full maturity in the suburbs of Khornabudji is 218 days at the total sum of active temperatures 3880 0C. The grapes are harvested in November. This variety is philloxera resistant. It is sensitive to fungus deseases, especially to mildew. The content of sugar is not less than 22%. We use Chkhaveri to produce semi-sweet wine “Chkhaveri”. The winematerials obtained from Chkhaveri are blended with winematrials from Rkatsiteli and Chinuri for making white sparkling wine.

Chinuri - Georgian technical kind of grapes of medium-late time of maturity. It relates to ecological-geographic group of eastern kinds. The leaves are medium, rounded, with five seldom three lobes. The clusters are big, cylindric, cylindric-conic. The berries are medium, greenesh-yellow with small deep red spots. The skin is thin, the pulp is fleshy and juicy. The period from bud burst to full maturity in the suburbs of Khornabudji is 166 days at the total sum of active temperatures 3250 0C. Productivity – 60-70 centners/ha. The variety is resistant to fungus diseases. The content of sugar in grapes is 21-22%, titrated acidity is 8-9 gr/l. Chinuri grapes are used to produce ordinary table wine of European type “Chinuri”. It is also blended with wine materials from the grapes of Rkatsiteli and Chkhaveri for making white sparkling wine.

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