Akhmeta ( Akhmetas Mtsvane )

Registration  No. 979

Registration date : 11/05/2020

Place of Origin : Akhmeta ( Akhmetas Mtsvane )

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. N32, 0159, Tbilisi, Georgia

1. Name : " Akhmeta "

2. Additional designations : " Akhmet Green "

3. Type ,  color and basic requirements

"Akhmeta" is a white or amber wine.

a) “Akhmeta” white wine can be dry, naturally semi-dry and naturally semi-sweet depending on its sugar content. Its organoleptic and physico-chemical characteristics must meet the following requirements:

Dry wine – light straw-colored, flawless, delicate on the palate, soft, harmonious, cheerful, refined, with a varietal aroma characteristic of this geographical location, with tones of wildflowers. During aging, the wine develops a pronounced bouquet with fruity tones;

Naturally semi-dry and naturally semi-sweet wines – light greenish-golden in color, flawless, delicate in taste, soft, harmonious, cheerful, refined, with a varietal aroma characteristic of this geographical area, and for semi-dry and semi-sweet wines – less than 10.5%;

The actual alcoholic strength by volume for dry wines shall not be less than 11%, and for semi-dry and semi-sweet wines – less than 10.5%;

The mass concentration of the reduced extract should not be less than 16 g/l;

Sugar content in dry wine should not exceed 4 g/l, in semi-dry wine it should be from 4 to 18 g/l, and in semi-sweet wine from 18 to 45 g/l;

Titrate acidity, calculated as wine acidity, must be: in dry young, semi-dry and semi-sweet wines not less than 5 g/l, in dry matured wines not less than 4.3 g/l;

Other characteristics must comply with the requirements established by Georgian legislation.

b) The organoleptic and physico-chemical characteristics of “Akhmeta” amber must meet the following requirements:

Color – dark amber to teal;

Aroma and taste – full-bodied, energetic, extractive and velvety, with a well-expressed varietal aroma, moderate and soft bitterness, which determines its typicality. During aging, the wine develops a pronounced bouquet with fruity tones; it should have a characteristic tannic taste of maceration on chacha;

The actual alcoholic strength by volume shall not be less than 12.0%;

The mass concentration of the reduced extract must not be less than 22 g/l;

Titrate acidity, calculated as tartaric acid, must not be less than 3.5 g/l;

Other characteristics must comply with the requirements established by Georgian legislation.

4. Geographical area and zones of production

The " Akhmet " microzone is located in the upper reaches of the Alazani River in the inner Kakheti region . It is within the administrative boundaries of the Akhmeta municipality . It is bordered by the Tsiv - Gombori Range from the southwest and south , the RangeKakheti from the west , the Caucasus Range from the northeast and east , and the administrative boundary of the Telavi Municipality from the east and southeast .

The “ Akhmet ” microzone , in addition to the town of Akhmeta , includes the following villages : Sakobiano , Matani , Kistauri , Arashenda , Akhshani , Akhshnisveli , Ingeti , Kogori , Osiauri , Sachale , Ozhio , Alaverdi , Koghoti , Chabinaani , Khorkeli , Zemo Khodasheni , Atskuri , Akhaldaba , Chareqauli , Zemo Alvani , Khorbalo , Kvemo Alvani , Babaneuli , Maghraani , Pichkhovani and Argokhi .

5. Grape varieties

" Akhmeta " white can only be made from Kakheti Mtsvani grape variety grown in the Akhmeta microzone , and the use of other varieties is not permitted .

When making " Akhmeta " amber , it is permissible to add Kisi and / or Khikhvi grapes grown in the same microzone to Kakhet Mtsvane , up to a total of 15 % .

6. Vineyard cultivation , pruning - formation and maintenance

In the Akhmeta microzone, the three- year-old vineyards intended for the production of the wine " Akhmet " must be cultivated at an altitude of   450-800 meters above sea level ;

The distance between rows in a vineyard can be from 1 to 2.5 meters ;

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

Stem height – 60-90 cm ;

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

Vine cultivation , its pruning - forming and protection from pests and diseases , as well as soil cultivation , fertilization and other operations are carried out in accordance with the agrotechnical measures selected by the grape grower .

7. Grape maturity , harvest , transportation

" Akhmeta " is made only from ripe grapes . The sugar content of the grapes at the time of picking should not be less than 20% for dry and semi- dry wines and less than 22% for semi - sweet wines ;

Grapes may only be transported in wooden or plastic boxes , in containers made of stainless steel or painted with special paint .

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

During transportation, grapes should be protected as much as possible from possible damage .

8. Grape harvest and wine production :

The grape harvest per 1 hectare of vineyard should not exceed 8 tons .

The wine solution should not exceed :

65.0 Dals – from one ton of grapes ;

520.0 Dals – from one hectare of vineyard .

9. Grape processing , winemaking and bottling​

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

Grape processing and winemaking are permitted only within the Kakheti zone ,  while bottling is permitted outside the Kakheti zone , only on the territory of Georgia .

In addition , the export of grapes from the Akhmeta microzone for processing and the export of wine from the Kakheti viticulture zone for bottling are permitted only under strict accounting and control .

White wine " Akhmeta " is made through complete or incomplete alcoholic fermentation of free-flowing sugar .

When making the wine " Akhmeta " amber , alcoholic fermentation takes place only in the qvevri , on the dourdo ( along with the entire amount of chacha - claret ). After the alcoholic fermentation is completed , the qvevri is filled with similar wine and left on the dourdo for no less than February 1 of the year following the vintage .

In the production of wine " Akhmet " , only those operations , materials and substances that are permitted by Georgian legislation are allowed to be used .

Wine " Akhmet " is allowed to be placed on the consumer market only in the form of packaging in the future .

10. Connection to the exceptional quality , reputation and geographical location of the wine

Between

Soil . The following soil types and subtypes are distinguished in the territory of the Akhmeta microzone : 1) brown drained ; 2) brown ; 3) meadow brown ; 4) alluvial carbonate ; 5) humus - carbonate .

Brown typical soils of medium and large thickness , heavy and medium loam , developed on loess-like loams and on productssilt due to conglomerates and sandstones . The depth of the profile is 100-140 cm . The depth of layerthe humus is on average 20-30 cm . Its surface accumulation horizon is characterized by a well- defined granular - nodular structure and does not contain carbonates. The next , lower horizon is of a nodular structure and in most cases does not contain carbonates . Deeper , these soils are characterized by structurelessness and are represented by “ limestones ” and “ veins ” .

In leached brown soils, calcium carbonates are washed relatively deeply, to a depth of 80-100 cm . It is noteworthy that in these soils , the illuvial - carbonate horizons are less thick than in other subtypes of brown soils .

The upper 20 cm layer of meadow brown soils is characterized by a nodular - grained structure and loose structure . In depth, the soil is represented by a nodular - loamy and loamy - belted structure , deeper - from 120 cm down , it is characterized by a structureless structure and a fairly high density . In compositionthe granulometric , the content of the " physical clay " fraction ( <0.01 mm ) in the profile varies within 64-87 % . In physical clay, the fraction <0.001 mm is present in large quantities - up to 67% , which increases the cohesion, stickiness and density of the soil, which , in turn, leads to a deterioration in the physical and mechanical properties of the soil . The excess of physical clay and micron fraction causes varying degrees of siltation and erosion of these soils .

The humus - carbonate soils are of medium thickness , heavy loam and clayey , in places poorly developed and washed out . They are developed on limestones and cherty conglomerates .

Alluvial carbonate soils are represented by the carbonate subtype , which is characterized by weak differentiation into genetic horizons , poor structure , layered structure and roughness . These soils are produced on sloping and straight relief forms , which, together with exposure , lighting and climatic conditions, provide the opportunity to produce high- quality wines with a designation of origin .

Human Factor Viticulture - Winemaking in the Akhmeta region , as well as in the rest of Kakheti , dates back to time immemorial and has always held a prominent place in the agricultural activities of the people living there .

Vakhushti Bagrationi, in his excellent work “ Geography of Georgia ” , specifically singles out the wines of Manavi, Akhmeta and Kondoli .

The wine " Akhmeta " was created by leading specialists at " Samtrest " and has been produced as a semi- sweet wine since 1958. It has received numerous medals at international exhibitions and competitions .

The geographical location of the Akhmeta microzone , the region's characteristic dry subtropical to moderately humid subtropical climate, dark brown carbonate soils , and the distinctive properties of the Mtsvane Kakheti grape variety cultivated in this microzone determine the special value of the wine " Akhmet " .

11. Special labeling requirements

The name “ Akhmeta ” and the designation “ Protected Designation of Origin Wine ”  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 – AKHMETA

Protected Designation of Origin and / or PDO

In Russian font – AHMETA

Protected designation of origin

12. Registration and notification

The recording and reporting of technological processes for the production and storage of " Akhmet " is carried out in accordance with the rules established by Georgian legislation .

13. Key Control Points

During the control of the production process of the protected designation of origin wine “ Akhmet ” 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

ყურძნისგადამუშავებადაღვინისდამზა­დება

Grape receipt journal , grape processing journal , product turnover journal , laboratory analysis journals , 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

ღვინისორგანოლეპტიკურიმახასია­თებ­ლები

Tasting Commission Minutes

Traceability

Technological and laboratory records​​​

14. Production control body

State control over the observance of production specifications and the correct use of the designation of origin is exercised by the LEPL - National Wine Agency in accordance with the rules established by the legislation of Georgia .

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