Achashen

Registration No. 4

Registration date :   2005 30 08

Place of Origin : Akhasheni

Name of the goods for which registration of the appellation of origin is requested : Wine

Name and address of the applicant : LEPL National Wine Agency , Marshal Gelovani Ave. №32, 0159, Tbilisi, Georgia (GE)

E-mail: info.georgianwine@georgianwine.gov.ge

1. Place of Origin : Akhasheni

2. Product Description

2.1 Product Category

Wine " Akhasheni " red semi-sweet .

2.2 Organoleptic characteristics of the product

Wine " Akhasheni " must meet the following requirements:

§ Color - dark red;

§ Aroma and taste - flawless, harmonious, velvety, refined, with a pleasant sweetness, well-pronounced fruit tones, with the aroma and taste of the Saperavi variety characteristic of this place .

2.3 Physical and chemical characteristics of the product

Wine Akhasheni must meet the following requirements:

§ Actual alcoholic strength by volume - not less than 1 0.5 %;

§ Total alcohol content by volume - no more than 15.6 % ;

§ Sugar content should be 18–45 g/l;

§ Titrate acidity, calculated as tartaric acid - not less than 5 g/l;

§ Volatile acidity, calculated as acetic acid - no more than 1.2 g/l;

§ Total mass concentration of sulfur dioxide - no more than 200 mg/l;

The concentration of the sugar-free extract mass should not be less than 22 g/l .

3. Geographical area and zones of production

The Akhasheni microzone is located in Inner Kakheti, in the middle reaches of the Alazani River, at coordinates 41°48' north latitude and 45°44' east longitude .

The Akhasheni microzone includes the continuation of the forested slopes of the Tsiv-Gombori ridge to the Alazna River. It includes the settlements of the villages of Zegaani, Akhasheni , Chumlaki and Kitaani, as well as part of the Gurjaani district territory.

The microzone border follows Chermiskhevi from the north. In the southeastern suburb of the village of Velistsikhe, the border turns northeast and follows the road to the northwest corner of the local industrial area , where it turns right and follows the road first east, then northeast to the Alazani Canal. From here, the border follows the Alazani Canal in a northerly direction to the ponds (lakes), after which it turns right and follows the Tskhiliani Khevi first east, then northeast to the Alazani River . From here, the microzone border follows the Alazani River in a southeasterly direction , downstream to Tanana Khevi, where it turns southwest and follows the road first Tanana Khevi, then the road to the Alazani Canal (to the Kotekhi Bridge) and after the Alazani Canal to Khao Marni. After that, the border follows the highway in the direction of Cherdi Lo - West to Vedzirula Khevi, and from there it follows Vedzirula Khevi first in the west, then in the southwest direction and rises to the Gurja- Ani -Telavi highway . From the highway , the border follows Javakhishvili Street in the southwest direction to the slopes of the Tsiv-Gombori mountains, and then in the northwest to Chermi Khevi.

Grapes intended for the production of wine " Akhasheni " must be harvested only from vineyards cultivated in the Akhasheni microzone.

Grape processing and winemaking take place within the territory of the Akhasheni microzone. Grape processing and winemaking are also permitted outside the Akhasheni microzone, only within the Kakheti viticulture zone.

4. Grape varieties

The wine "Akhasheni" can only be made from Saperavi grapes;

The use of other varieties is not permitted.

5. Viticulture practices

§ In the Akhasheni microzone, commercial vineyards intended for the wine "Akhasheni" must be cultivated at an altitude of 350–700 meters above sea level ;

§ The distance between rows in a vineyard can be from 1 to 3 meters;

§ The distance between vines in a row is 0.8 – 1.5 meters;

§ Stem height – 60–90 cm;

The shape of the pruning shears – one-sided or two-sided Georgian, or free.

6. Grape maturity , harvest , transportation

§ Wine "Akhasheni" is made only from ripe grapes. The sugar content of the grapes at the time of picking must be at least 22% ;

§ Grapes may only be transported in wooden or plastic boxes, in containers made of ;stainless

The use of polyethylene bags and/or sacks when transporting grapes is prohibited .

7. Grape harvest and wine production

The grape harvest per 1 hectare of vineyard should not exceed 10 tons .

The wine yield should not exceed 650 liters from one ton of grapes.

8. Winemaking practices

The wine "Akhasheni" is made through incomplete fermentation of Durdo grapes .

The grapes must be pressed and the must removed. Alcoholic fermentation takes place at a temperature not exceeding 30 ° C. Alcoholic fermentation must be stopped naturally and/or by the use of cold and sulphitation.

Malolactic fermentation does not occur in wine.

It is prohibited to increase the natural sweetness of a sweet, liqueur, or wine by adding sugar, concentrated sweeteners, or other substances.

Wine "Akhasheni" may only be sold in bottles on the consumer market.

9. Association of the special quality , characteristics and / or reputation of the wine

Geographical location

9.1. Natural factors

Climate

The formation of the weather in the microzone is determined by atmospheric processes developed in subtropical and temperate latitudes, moving from the east and west. The climate in the microzone is moderately humid , with hot summers and moderately cold winters . The direction of the Alazani River Gorge is of great importance . In the gorge , cold air masses descending from the high mountain ranges covered with glaciers of Caucasusthe Kakheti move from the northwest to the southeast over the area located on the mountain slopes and foothills of the northwestern slopes of the Tsiv- Gombori ridge .

In the microzone , during the period of grape berry formation ( second half of June , July and first half of August ) and ripening ( from the second half of August to the end of September ) , the duration of the sky is 16 and 8 days , respectively . The number of cloudy days in periodsthese does not exceed 3 and 1 .

The annual duration of sunlight in the Akhasheni microzone varies within the limits of 2150–2200 hours . During the vegetation period , the sun shines for 1600 hours . The total solar radiation on the right bank of the Alazani River , in the Akhasheni microzone , is greater than on the left bank , which is caused by less cloudiness of the sky . The annual value of the total radiation in Akhasheni is not higher than 130 kcal / cm 2 , and during the vegetation period it is within the limits of 95-100 kcal / cm 2. Direct radiation on the horizontal upper surface is 75 kcal / cm 2 annually , and diffuse - 54 kcal / cm 2 .

Based on the analysis of temperature isopleths of alluvial carbonate soil depth , a sustained transition of temperature above 10 ° C in layerits of 5-50 cm depth occurs on average in the first decade of April. In a relatively deep ( 50-100 cm ) layer , this period shifts to mid- April.

The activation of the root system begins in mid - May , when the soil temperature in the 10-120 cm depth layer becomes higher than 15 ° C. From mid - June to the end of September , for more than three months , in the 70 cm depth layer , the soil temperature is higher than 20 ° C , and from mid- July to the beginning of August , in the 40 cm depth layer , the temperature reaches 24 ° C.

The average annual air temperature in the microzone is 12.5 ° C. The warmest months ( July, August ) are 23.7-23.5 ° C , and the coldest month ( January ) is +1.1 ° C. Based on multi-year data , the average annual absolute minimum air temperatures are minus 10-11 ° C, the average absolute maximum temperatures are 35 ° C, and the extreme temperatures are 23 and + 38 ° C.

Autumn frosts in the microzone begin at the end of November . The last frosts end at the end of March .

In the Akhasheni microzone, the sum of active temperatures at an altitude of 450 m is 3950 ° C, and at an altitude of 620 m - 3700 ° C.

At an altitude of 450 m , a steady increase in air temperature above 10 ° C occurs from the beginning of April . A drop in temperature below 10 ° C is observed from the first decade of November .

The annual total precipitation in the Akhasheni microzone is 860 mm , and during the vegetation period - 637 mm .

The annual value of relative air humidity is 71% . Air moisture saturation is lowest in July ( 63%) and August ( 60%), relatively higher in late autumn (78 % ) and winter ( 76-75 %).

In the warm period of the year , the frequency of hail days is significantly reduced in the northwestern districts of the right bank of Alazani ( Tsinandali , Telavi ) . The number of hail days per year is on average 1.6-2.1 . The most hail days during the year are May ( 0.7 days ) and June ( 0.5 days ) .

Saperavi begins budding in mid- April , flowering in late May , and grape ripening in the second half of August . Technical ripeness of the grapes occurs at the end of September .

Snow cover forms in the last decade of December and disappears by mid - March . Snow cover is unstable in 74 % of the years , with an average of 26 snowy days in winter .

The microzone is dominated by westerly ( 32%) and southwesterly (23%) winds . Windless days average 21 % per year .

The average annual wind speed is 1.4 m / s . The wind speed is almost equal throughout the year , with only 4 days of strong wind .

Soil

The main part of the territory is represented by gently and moderately sloping slopes and ridges towards the southwest , northeast and east , with a slightly undulating surface , which turns into a plateau towards the northeast and separates from the first terrace of Alazani along the Chermi ravine and Papriskhevi .

Two varieties of rendzino - brown soils , two varieties of alluvial soils , and one variety of deluvial soil are distinguished in the territory of the microzone :

1) Rendzino - brown , thick , clayey ;

2) Rendzino - brown , medium - thick , slightly porous clayey and heavy loam;

3) Alluvial carbonate , thick , clayey ;

4) Alluvial carbonate , thick , shale-like , clayey ;

5 ) Deluvial carbonate , thick , clayey .

The first two types of soil are represented in the extreme southwestern part of the microzone on the northeastern slopes of the Tsiv-Gombori Mountains, namely, in the massif of the Pafri fields in the Akhasheni territory and in the southwestern part of the Chumlaki territory . And the 3rd and 4th types of soil are represented in the central and northeastern parts of the mentioned villages , on the second terrace of the Alazani River , along the Chermiskhevi and Pafriskhevi rivers , on sloping , undulating relief forms . The 5th type of soil is mainly represented in the central part of the microzone on the end of the southern slopes of the Tsiv- Gombori Mountains and in relief represents weakly sloping plumes .

The thickness of the soil profile of the first variety is within 70-90 cm , and the active humus layer is 50-60 cm . The thickness of the profile of the second is within 60-90 cm , and the active humus layer is 40-50 cm . It is characterized by low - soil permeability . Both varieties of soil are developed on high carbonate clay - limestone layers . Soils of the 3rd, 4th and 5th types are characterized by a deep thickness (1.5 m profile and more than 1.5 m ) , and the active humus layer is within 50-60 cm . They are developed on clay - loam and clay - sandy layers of alluvial origin . In terms of color, the soils of the first two types are characterized by a dark brown , blackish color in the active humus layer . In the transitional layer , it is light brown , with a straw -colored appearance , and below it turns into a light straw-colored with a whitish appearance . Soils of the 3rd, 4th and 5th types are characterized by a light brown color and the differentiation of colors in the profile is less pronounced . The 4th type The soil is characterized by looseness .

According to laboratory analysis data , the soils of the first two types are characterized by clayey and heavy loamy mechanical composition , while the soils of the 3rd, 4th and 5th types belong to loams . According to the humus content , the soils of the first and second types are characterized by an average indicator in the active layer and are mainly within 3.5 % , and are smaller below . In the soils of the 3rd , 4th and 5th types , it is relatively low and varies mainly within 1.5-3.0 % in the active layer , and decreases further in layersthe lower . They are poor in mainly hydrolytic nitrogen , soluble phosphorus and exchangeable potassium. The soils of the first and second types contain carbonates in an average amount in the upper layers , and in layersthe lower it is very high and exceeds 40-50 % . In the soils of the 3rd, 4th and 5th varieties , mainly an average amount of peat is present . The soil reaction ( p H ) is characterized by indicatoran average and is mainly within the range of 7.5-8.6 .

Based on the conducted research , the agronomic characteristics of the fertile soils in the microzone allow for the production of materialhigh-quality for the wine " Akhasheni " .

9.2. Human factor

It is known that until the 1940s, Georgian wineries did not have either the technological or technical capabilities to produce stable semi-sweet wines.

On September 3, 1942, a meeting of representatives of winemaking enterprises, scientific institutions, as well as scientists and winemakers evacuated to Georgia (Professors: M.A. Gerasimov, A.A. Egorov, N.F. Saenko, etc.) was held in Tbilisi and they were instructed to develop measures that would ensure the development and introduction of modern technologies for the production of semi -sweet and non - semi-sweet wines.

The implementation of the measures set at this meeting was entrusted to the Department of Agriculture of the Georgian Academy of Sciences new factories equipped with modern technologies and equipment were built the village of Zega .

The naturally semi-sweet wine " Akhasheni " was created by the leading specialists of "Samtrest" and has been produced since 1958.

Wine "Akhasheni" has received 11 medals at various international competitions and exhibitions until 1990 , including 6 gold and 5 silver medals.

The geographical location of the Akhasheni microzone, the climate characteristic of the region : moderately warm winters and hot summers, moderate amounts of atmospheric precipitation, a variety of soils, the special and the local, centuries - old determine the unique organoleptic properties of the wine “Akhasheni”, unique to this wine .

10. Special rules for product labeling and packaging

The name “Akhasheni” and the designation “Wine with Protected Designation of Origin” will be placed on the label, packaging, as well as in the documents accompanying the wine and in advertising materials in foreign languages ​​as follows:

In Latin script – AKHASHENI Protected Designation of Origin and/or PDO

რუსული შრიფტით – AHASHENI Protected name of place of origin

11. Transitional provisions

12. Registration and notification

The technological processes of production and storage of wine "Akhasheni" are recorded and reported .

13. Key Control Points

During the control of the production process of the protected designation of origin wine "Akhasheni", the producer must confirm to the LEPL National Wine Agency the compliance with the following parameters :

Main checkpoints

Evaluation methods

Vineyard location

Cadastral map, on-site inspection

Area

Vineyard registration journal, cadastre

Grape variety

Vineyard accounting journal, check on Ad - Gil

Cultivation methods

Agrotechnical measures registration journal , medicine journal. On - site inspection

Harvesting and transportation

Vintage magazine

Grape yield per hectare

Vintage magazine

Total grape harvest

Vintage magazine

Grape processing and winemaking

Grape receipt log , grape processing log, product turnover log, laboratory analysis logs, notifications, on-site inspection

Place and conditions for bottling , packaging and storage of wine

Casting journal , finished goods warehouse movement journal , laboratory analysis journals​​​

Physico - chemical characteristics of wine during the winemaking process, before and after bottling

Laboratory analysis logs

Organoleptic characteristics of wine

Tasting Commission Minutes

Traceability

Technological and laboratory notes

14. Production control body

The LEPL National Wine Agency of Georgia exercises state control over the observance of production specifications and the correct use of the designation of origin in accordance with the rules established by the legislation of Georgia

15. Microzone map 📷