Page 20 - Code de Vino, #13/19, a/w 2016

18 The Space of Taste. Top Selection of Georgian Signature Wines Code de Vino #13 Code de Vino #13 Georgian Wine Space 19
Imereti Black Sea Coastal Zone
Imereti is a region of West Georgia lying within the basins The wine region of the Black Sea coast historically includes Adjara,
and gorges of the Rioni and Kvirila rivers at an altitude Svaneti, Megrelia, and Abkhazia. The region is located in the humid
of 200–800 meters above sea level. It was once subtropics at an altitude of 0 to 500 meters above sea level.
the Imereti Kingdom, formed in the late 15th century. To preserve the wines produced in exceedingly moist conditions,
The center of the region is the city of Kutaisi. The climate the creation of special farms was required.
here is moderately humid. The highest temperatures
in the country are recorded in this area. Traditions of grape cultivation and winemaking culture have been
widely developed in Megrelia since ancient times. The wine here
Imereti produces wines of both Imeretian and European also ferments in qvevris and is sealed with clay after fermentation.
types, brandy wine materials, as well as 80% of sparkling Among Mingrelian wines, Ojaleshi is considered foremost. It is
wines made in Georgia. According to local legends, the grown in the foothills, and the most famous region is Martvili district
best qvevris were crafted by Imeretian master potters. with its amazingly beautiful monastery. Near the Salkhino Palace,
The main grape variety here is the famous white Tsitska. monks plant Ojaleshi grapes and make wine that is on par with
It is used to produce magnificent, harmonious, delicate, Burgundy wines. This wine is a benchmark, and not only for
and aromatic table wine, and it is also the main source Megrelia. The Chekobali and Chichefeshi Chinuri, Goruli Mtsvane
for sparkling wines. Red wines from Otskhanuri Sapere and Budeshuri grape varieties are becoming increasingly popular.
and Saperavi and white ones from Krakhuna, Tsolikauri,
and Goruli Mtsvane are held in high regard. Here are
the peculiarities of the Imeretian winemaking method.
In Imereti, stems are removed from the must, while
skins and seeds are left. Moreover, the must ferments
in qvevris with squeezings making up only 4–6%
of the must; they are removed after 1.5–2 months.
The finished product has got a dark straw to amber
hue, pleasantly tart taste, with an alcohol content
3
of 10.5–13.0%, acidity of 6.8–8.0 g/dm , and total Imereti
3
dry extract no less than 21 g/dm .
Racha-Lechkhumi
Racha-Lechkhumi is located north of Imereti Martvili Canyon, Megrelia
on the banks of the Rioni and Tskenistskali rivers
at an altitude of 500–800 meters above sea level.
This ancient territory is a basin bordered by
mountain ranges. The climate here is moderately
humid, with sufficient heat and precipitation (annual
average of 1,000–1,200 mm), which ensures
a high sugar content (30%).

Local wine production methods indicate a long
tradition of winemaking in the region. Locally grown
grape varieties include Alexandrouli, Tsolikauri,
Tsulukidzis Tetra, Usakhelouri, Ojaleshi, Mujuretuli,
and others yielding red and white dry wines, as well
as naturally semi-sweet wines. These are the best-
quality sweet wines of Western Georgia, especially
Usahelouri, Tvishi, Khvanchkara, Alexandrouli, and
Mujuretuli, with a distinctive taste and amazing color. Batumi, Adjara
This region's specialty is the technology of making
naturally semi-sweet wines. Must with high (23–26%)
sugar content ferments at lower temperatures Not much wine is made in Guria, though, because of the high
(in the late fall or with artificial cooling). To leave humidity. The best known local product is Chkhaveri. In Adjara
some natural grape sugar unfermented, not the and Abkhazia, simple table wines are produced.
usual method of adding alcohol to stop
fermentation, like in port wine, is used, but rather
the must is cooled or poured into new vessels
to separate yeast and nitrogenous substances
(incomplete fermentation). That is why these wines
are considered naturally semi-sweet. The wine
in the barrels is kept cooled down to 4–5 °C
for 2 months. It is then filtered and bottled,
sometimes pasteurized and then stored in the cold.
Racha-Lechkhumi Ushguli, Upper Svaneti
Isothermal freight cars are used to transport it.