Akhs

Registration :  No. 980

Registration date :  29/05/2020

Place of Origin : Akhoi

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

Name and address of the applicant : A ( A ) IP - Kardenakhi Wine ; Village Kardenakhi , 15th lane , No. 10 , Gurjaani district , Georgia

1. Name :  " Akhoebi "

2. Additional notes :​

3. Type ,  color and basic requirements

"Akhoebi" is a dry red wine that must meet the following requirements :

§ Color - dark red;

§ Aroma and taste - flawless , full of flavor , extractive , velvety ,  harmonious, with a varietal aroma characteristic of this geographical location , when matured a pronounced bouquet with fruity tones develops ;

§ The actual alcoholic strength by volume must not be less than 12 % ;

§ The concentration of the reduced extract mass should not be less than 24 g / l ;

§ Sugar content should not exceed 4 g / l ;​

§ Titrate acidity should not be less than 5 g/l;

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

4. Geographical area and zones of production

The Akhoebi microzone is located in the administrative territory of the village of Kardenakhi , Gurjaani district , on the low-lying 3-4 ° slope of the northeastern slope of the Tsiv-Gombori ridge , on the right bank of the Alazani River , at an altitude of 350-750 m above sea level . The microzone is within the Kardenakhi microzone .

It is bordered by the administrative border of Bakurtsikhe from the northwest , by Mgvriye Khevi from the southeast , by the railway from the northeast , and by the highway from the southwest. The same microzone includes the plots adjacent to the administrative border of Bakurtsikhe to the southwest of the highway , which are located within the boundaries of quarter 51.14.63 of mapthe cadastral .

The total area of ​​the microzone is 345 hectares .

5. Grape varieties

"Akhoebi" red can only be made from Saperavi and/or Saperavi Budeshuriseburi grapes grown in the Akhoebi microzone , and the use of other varieties is not permitted .

6. Vineyard cultivation , pruning - formation and maintenance

§ 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 ;

§ Form of pruning – unilateral or bilateral Georgian , or free .

Grape cultivation, its pruning and shaping, 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

§ “Akhoebi” is made only from ripe grapes. The sugar content of the grapes at the time of picking must be at least 21%;

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

§ It is prohibited to use polyethylene bags and/or sacks when transporting grapes;

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

8. Grape harvest and wine production

The grape harvest per hectare of vineyard should not exceed 10 tons , and per vine should not exceed 3 kg;

The yield of wine from one ton of grapes should not exceed 65 dal;

The yield of wine from one hectare of vineyard should not exceed 650 dal.

9. Grape processing , winemaking and bottling​

Grapes intended for the production of " Akhoebi " must be harvested only from vineyards cultivated in the Akhoebi 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 Akhobe microzone for processing and the export of wine from the Kakheti viticulture zone for bottling are permitted only under strict accounting and control .

The wine "Akhoebi" is made through the complete alcoholic fermentation of Durdo grapes .

" Akhoebi " may only be placed on the consumer market in consumer packaging .

10. The connection between the exceptional quality of wine , its reputation and its geographical location

Soil . Soil-forming rocks are carbonate clayey - clayey and gravelly layers of deluvial-proluvial origin . Soils are mainly loamy and light loamy . Their mechanical composition ( physical clay fraction , which is <0.01 mm ) varies within limitswide and ranges from 20.0 to 69.4% .

The humus content in the planting layers is within 2.04 - 4.91 % . Total nitrogen is mainly characterized by a low content - 0.067 - 0.128 % .

The content of hydrolytic nitrogen in arable layers ranges  from 5.00 - 13.89 mg per 100 g of soil, the content of soluble phosphorus is high and ranges from 3.0-29.0 mg per 100 g of soil in arable layers .

Exchangeable potassium is characterized by a high content in arable layers , ranging from 28.0 to 90.4 mg per 100 g of soil. The content of calcium carbonates in soil profiles varies within wide limits , increasing regularly from top to bottom and ranging from 2.0 to 44.0 %.

The soil reaction is weakly to moderately alkaline – pH=7.2-8 .

Climate . The Akhobe microzone is characterized by a moderately humid climate, with hot summers and moderately cold winters.

The annual duration of sunlight is 2154 hours, and during the growing season it is 1589 hours .

The average annual air temperature is 12.5 ° C.

The annual total precipitation in the Akhobe microzone is 770 mm , during the vegetation period – ­­ 585 mm . i.e. 76% of the annual amount falls during the growing season .

Atmospheric precipitation is distributed according to the seasons as follows : the most ( 32%) falls in spring-summer, relatively less (23%) in autumn and winter (13%) .

The average annual relative humidity is 72%.

The microzone is located in a high- intensity hail zone. The average number of hail days per year is 2.9 . During the year , hail occurs most often in May-June /2.1/ days .

On the soil surface, which is humus-carbonate, the average annual temperature is 15 ° C. In July-August , the average soil surface temperature is the highest and reaches 30 ° C.

Human factor. In Georgia , winemaking in qvevri using Kakhetian technology began 8 thousand years ago and this tradition has been continuously maintained to this day . Georgian man has been refining and improving these winemaking methods for eight thousand years . So , the main creator of the Kakhetian winemaking technology is the Georgian people , who not only created this unique rule , but also, figuratively speaking , bravely endured and saved the storms that this small country has gone through during this time .

The Georgian traditional method of making wine in qvevri was granted the status of an Intangible Cultural Heritage Site by UNESCO in 2013 , which indicates the uniqueness of this method and sends a message to the whole world  that  wine  is an integral part of ancient  Georgian culture . This was the crowning recognition of the Georgian traditional method of making wine in qvevri , which gave a new impetus to making wine using this method in our country and initiated its introduction in various European countries .

“The winemaking method , which is called the Kakhetian method and is very different from European technology, has once again convinced us that this country was known for its high -quality wines in the past and will remain the creator of this progressive direction in the future ,” says the famous Italian winemaker and scientist G. Dalmasso.

The geographical location of the Akhoebi microzone , the characteristic climate of moderately warm winters and hot summers, moderate amounts of atmospheric precipitation , brown, carbonate soils, the special properties of grape varieties specifically identified in this microzone , and the local, centuries-old tradition of viticulture and winemaking determine the special organoleptic characteristics and high reputation of the wine “Akhoebi” .

11. Special labeling requirements

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

In Latin script – AKH OEBI

Protected Designation of Origin ან/და PDO

In Russian font – АХ ОЕБИ

Protected designation of origin

12. Registration and notification​

The recording and reporting of technological processes for the production and storage of "Akhoe" 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 “Akhoebi”, the producer must confirm to the LEPL – National Wine

Main checkpoints

Evaluation methods

Vineyard location

Cadastral map, on-site inspection

Area

Vineyard registration journal, cadastre

Grape variety

Vineyard accounting journal, on-site inspection

Cultivation methods

Agrotechnical activities registration journal , medication 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 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 product movement journal , laboratory analysis journals

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

Laboratory analysis logs

ღვინის ორგანოლეპტიკური მახასიათებ­ლები

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 in accordance with the rules established by the legislation of Georgia

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