Bolnisi PDO is a designated wine-producing area located in the Kvemo Kartli region of southeastern Georgia. Officially granted PDO status in 2019, Bolnisi reflects Georgia’s growing effort to promote and protect its traditional and emerging winegrowing regions. The area benefits from a unique combination of historical winemaking heritage and relatively recent vineyard expansion, particularly following Georgia’s independence.

While much of Georgian viticulture focuses on ancient indigenous varieties and qvevri winemaking, Bolnisi PDO represents a balanced approach that includes both traditional and modern techniques, often using stainless steel and European-style fermentation, though qvevri wines are also produced. The PDO is notable for its production of dry red and white wines from both indigenous and international grape varieties.

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### **General Information**

* **Municipality**: Bolnisi

* **Climate**: Moderate continental, with dry, hot summers and mild winters

### **Wine Types**

Bolnisi PDO covers both still dry and qvevri wines.

#### **1. White Wines**

* **Style**: Typically dry, occasionally made in qvevri

* **Color**: Pale to golden yellow

* **Aromas**: Green apple, white peach, wild herbs

* **Structure**: Fresh acidity, medium body, mineral notes from volcanic soils

#### **2. Red Wines**

* **Style**: Mostly dry, with a focus on varietal expression

* **Color**: Deep ruby to garnet

* **Aromas**: Black cherry, plum, licorice, earthy tones

* **Structure**: Moderate to high tannin, balanced acidity

#### **3. Qvevri Wines**

* **Technique**: Traditional Georgian clay vessel fermentation and aging

* **Profile**: More structured, complex, and oxidative in style

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### **Viticultural & Winemaking Practices**

* **Training System**: Mostly trellised (modern systems), some traditional bush-trained vines

* **Harvest Time**: Late August to October, depending on variety and altitude

* **Vinification**: Stainless steel and oak barrels are common; qvevri increasingly used for premium wines

* **Maturation**: Ranges from 6 to 18 months depending on wine type

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### **Notable Producers**

* **Chateau Bolnisi**

* **Marani Casreli**

* **Bolero & Company**

* **Winery Bolnisi**

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### **Export Markets**

Bolnisi PDO wines are increasingly found in export markets, especially in Germany, Poland, China, and the United States, often appealing to consumers interested in Georgian wines with a modern and clean profile.

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B o l n i s i

Registration No. 976

Registration date: 04/03/2019

Place of Origin: Bolnisi

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

Name and address of the applicant: AAIP − Bolnuri wine

David Agmashenebeli St. №44, Bolnisi, Georgia

1. Name: Bolnisi

2. Additional notes

3. Type, color and basic requirements

"Bolnisi" is a dry wine that can be white, amber, red, and pink.

" Bolnisi" white must meet the following requirements:

• Color – light straw;
• Taste and aroma – flawless, delicate on the palate, soft, harmonious, cheerful, refined, with a varietal aroma characteristic of this geographical location, with tones of wildflowers. Upon aging, the wine develops a distinct bouquet with fruity tones.
• The actual alcoholic strength by volume shall not be less than 11%;
• The mass concentration of the reduced extract should not be less than 16 g/l;
• Sugar content should not exceed 4 g/l;
• Titrate acidity, calculated as tartaric acid, must not be less than 4 g/l;
• Other characteristics must comply with the requirements established by Georgian legislation.

" Bolnisi" red must meet the following requirements:

• Color – dark red;
• Aroma and taste – flawless, full of flavor, masculine, extractive, velvety, harmonious, with a varietal aroma characteristic of this geographical location; upon aging, a pronounced bouquet with fruity tones develops;
• Actual alcoholic strength by volume – must not be less than 11%;
• The mass concentration of the reduced extract must not be less than 22 g/l;
• Sugar content should not exceed 4 g/l;
• Titrate acidity, calculated as tartaric acid, must not be less than 4 g/l;
• Other characteristics must comply with the requirements established by Georgian legislation.

" Bolnisi" pink must meet the following requirements:

• Color – pink;
• Aroma and taste – flawless, delicate on the palate, soft, harmonious, cheerful, refined, with a varietal aroma characteristic of this geographical location, with tones of wildflowers;
• Actual alcoholic strength by volume – must not be less than 11%;
• The mass concentration of the reduced extract should not be less than 16 g/l;
• Sugar content should not exceed 4 g/l;
• Titrate acidity, calculated as tartaric acid, must not be less than 4 g/l;
• Other characteristics must comply with the requirements established by Georgian legislation.

" Bolnisi" amber must meet the following requirements:

• Color – dark amber to teal;
• Taste and aroma – complex, with a well-expressed varietal aroma with fruity tones, full-bodied, energetic, extractive, velvety with a well-developed bouquet;

Its typicality is mainly due to its moderate bitterness;

• The actual alcoholic strength by volume of wine shall not be less than 12.0%;
• Concentration of the reduced extract mass – not less than 22 g/l;
• Sugar content – ​​no more than 4 g/l;
• Titrate acidity, calculated as tartaric acid – not less than 4 g/l;

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

4. Geographical location and zones of production

Bolnisi microzone is located in Kvemo Kartli, in Bolnisi municipality. Bolnisi municipality is located in the southern part of Kvemo Kartli, at an altitude of 570 m above sea level, in the basins of the Mashavera River and the Khrami River. It covers a fairly large territory, which is located between 40° 10 – 41° 45 north latitude and 43° 28 – 44° 45 east longitude. In the east it is bordered by the Kvemo Kartli Plain (Marneuli district), in the west by the Javakheti Volcanic Plateau (Dmanisi district), in the north by the Khrami Gorge (Tetritskaro district), and in the south by the Loki Range (mountainous part of Armenia).

The Bolnisi microzone includes the city of Bolnisi and the villages: Ratevani, Khatisofeli, Rachisubani, Savaneti, Talaveri, Kvemo Arkevani, Samtredo, Chapala, Zvareti, the village of Bolnisi, Kveshi, Mushevani, Akaurta, Disveli, Kvemo Bolnisi, Samtsebrisi, Nakhiduri, Tsurtavi, Farizi, the settlement of Tamarisi, Vanati, Kianeti, Mamkhuti.

5. Grape varieties

"Bolnisi" white and amber can only be made from Rkatsiteli, Chinui, and Goruli Mtsvane grapes grown in the Bolnisi microzone.

"Bolnisi" red can only be made from Saperavi, Tavkveri, Shavkapito and Asuretuli Shavi grapes grown in the Bolnisi microzone.

"Bolnisi" pink can be made only by processing colored grape varieties grown in the Bolnisi microzone, by fermenting white grape must on red grape marc, or by blending white and red wines.

It is not permitted to use grape varieties other than those listed above when making the wine "Bolnisi".

6. Vineyard cultivation, pruning, shaping and maintenance

• In the Bolnisi microzone, commercial vineyards intended for the wine “Bolnisi” must be cultivated at an altitude of 500-800 m above sea level;
• The distance between rows in the vineyard should be from 1.8 to 2.5 meters;
• The distance between the vines in the row is 1-1.5 m.;
• Stem height – 0.5 – 0.8 m.;
• Pruning form – single or double Georgian, single or double cordon, or free.

Vine cultivation, 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

• “Bolnisi” is made only from ripe grapes. The sugar content of the grapes at the time of picking for the production of “Bolnisi” white, red and amber should not be less than 20%, and for the production of “Bolnisi” pink – less than 19%;
• 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 for transporting grapes is prohibited;
• During transportation, grapes should be protected as much as possible from possible contamination.

8. Grape harvest and wine production

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

The wine solution should not exceed:

• 650 liters – from one ton of grapes;
• 6500 liters – from one hectare of vineyard.

9. Grape processing, winemaking and bottling

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

Grape processing and winemaking must be carried out only within the borders of the Bolnisi microzone, while bottling is permitted outside this microzone, on the territory of Georgia.

Only healthy and technically ripe grapes are used for the production of "Bolnisi", the degree of damage of which should not exceed 5%.

"Bolnisi" is made through the complete alcoholic fermentation of sweet or sour grapes. In the production of "Bolnisi", only those operations, materials and substances that are permitted by Georgian legislation are allowed to be used.

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

Between

Climate – The climate of the region is characterized by moderately cold winters and hot summers. The rather large ridges (Kechuti, Sansari and Loki) located to the west and south of the plain slow down and resist the spread of warm and humid air masses from the west to the south. As for the Trialeti ridge, it borders this territory from the north and northwest.

The territory of Kvemo Kartli, specifically the Bolnisi district, which is surrounded by mountains on three sides, is under the influence of atmospheric processes that develop in Georgia, but due to local conditions, these processes undergo changes, thereby creating a unique climate characteristic of the territory in question.

The meteorological data of the region show that the average annual temperature is 12°. The average air temperature is positive from February and reaches 5.9° in March, in the following months the temperature increases and reaches a maximum in July. The warmest months of the year are July and August, the average monthly temperature reaches 23.6°-23.3°, respectively. The coldest month is January. It is worth noting that this month is the only one characterized by a negative average temperature (-0.3°). Frosts are mostly unstable. The first frosts are observed from November 12 and end by April 4. The frosty period is 120-144 days a year, and the number of frost-free days is determined as 210-221 days.

Table

More.

Station

Air temperature

Months

I

II

III

IV

In

WE

VII

VIII

IX

X

XI

XII

Bolnisi

Absolute minimum

-24

-21

-15

-5

-1

5

7

7

-1

-6

-8

-20

Absolute maximum

19

22

28

32

33

36

38

39

36

37

32

24

The annual precipitation in the Bolnisi area is 700 mm. Precipitation falls mostly in the form of snow during the winter, which is usually unstable. Snow can fall from December to the first half of March. According to long-term data, the average height of the snow cover is 6 cm.

The absolute minimum temperature in the region is quite low, the occurrence of which is associated with the invasion of Arctic masses, both from the east and the west (see table).

The maximum temperature reaches quite high values, especially in the summer months (36-39°).

The maximum amount of precipitation falls in May-June (80-86 mm), and the minimum falls in December-January (20-25 mm). In the cold period, the amount of precipitation is small (152-166 mm) and accounts for only 28-29% of the annual total, which does not ensure the creation of a significant supply of soil moisture, while in the spring the amount of precipitation is somewhat higher (183-196 mm), which has a positive effect on the quality of grapes.

Soil - The rather complex relief, the variety of soil-forming rocks, climatic conditions, the nature of the vegetation cover, and human activity determine the diversity of the soils of the southern part of Kvemo Kartli.

Based on the research and the use of existing materials, a 1:50,000 scale soil map of Bolnisi has been compiled, where mountain-meadow, ochre, forest brown, black soil, chestnut (gray-brown) and meadow alluvial soils are distinguished according to physical-geographical conditions and genesis indicators, which are divided into separate subtypes, types and varieties according to the expression of the soil formation process, thickness, mechanical composition, degree of erosion and other indicators.

Against the general background of medium-mountainous, foothill, and plain relief types, quite diverse meso- and micro-relief forms emerge, which play an important role both in the process of soil formation and in the use of soils in agriculture.

An area of ​​1,212 hectares of meadow brown and meadow alluvial soils has been allocated on the first and second terraces of the Mashavera River valley.

Meadow brown soils are widespread in the territory of the village of Ratevani, on the right side of the Mashavera River.

Meadow alluvial and alluvial soils are widespread here, on the banks of the Mashavera and Bolnisi rivers, in flat or slightly sloping terrain.

These soils are promising and represent a good soil foundation for the development of viticulture. It is quite possible to develop an area of ​​2000 hectares in this micro-region for vineyard cultivation.

The sub-district covers an area of ​​8188 ha, which is a continuation of the Kvemo Kartli plain. These soils are spread on both sides of the Mashavera River, mostly in flat and slightly sloping terrain, in the villages of: Nakhiduri, Chapala, Savaneti, Kvemo Arkevani, Talaveri and the city of Bolnisi.

Soil resources and the implementation of measures provided by correct agricultural practices are the basis for the production of the best quality grapes.

Based on the conducted research, the soil characteristics present in the microzone are one of the determining factors for the production of "Bolnisi" wine.

Human factor – It is scientifically proven and known from historical materials that Georgia is one of the first countries where people “cultivated” and “domesticated” wild vines back in the Neolithic era. Georgia, and the Bolnisi region in particular, has an 8,000-year continuous history with wine culture, as indicated by archaeological (clay pitchers, gold, silver, and bronze bowls) and ethnographic materials, written sources, terminology, and songs.

In the economy of ancient Georgia, the field of viticulture and winemaking held a special place in the life and material well-being of the Georgian nation. It held a very important place in foreign trade, because Georgian wine had been an export item since ancient times, which was thoroughly noted by Academician Ivane Javakhishvili in Volume V of his works on the history and traditions of viticulture in Georgia, including the Bolnisi region.

The high professional level of viticulture and winemaking in ancient times is revealed by the ornamental art works, cultural monuments, ethnographic sources, literary sources, folk tales and customs in the Bolnisi region. It was in Bolnisi that grape seeds dating back to the 6th millennium BC were discovered during archaeological excavations at the “Arukhlo settlement”. It was in Bolnisi, its surrounding area and in Borjomi that ancient wine cellars from the 4th-3rd millennium BC were discovered.

Ancient clay wine storage jars, including double-walled thermos-like jars, which were likely intended for the thermal processing of wine, which in itself is a unique phenomenon in the world.

Ivane Javakhishvili, in his twelve volumes of writings, often mentions extensive information about wine production, names, characteristics, place of origin, and quantity in the Bolnisi region. Namely:

• In the 9th-10th centuries, excerpts from the typicon of a monastery located in the Bolnisi area show that wine from the babilo (grape alley) in the monastery farm was stored in a separate vessel called the “babilo churis”. The same inscriptions show that even during the time of Queen Tamar, white, green, and black-red grapes were harvested and pressed separately in Bolnisi. According to Giorgi Mtatsmindeli, wines made in the Bolnisi area were divided into three grades: there was “light wine”, there was “medium” and the best qualities were “better wine”, “good wine”.
• In the 13th-14th centuries, due to the systematic invasions and wars of the Mongols, Persians, and Ottomans, the population living in the Bolnisi region was either exterminated or dispersed and resettled. According to Armenian historical records, only Saperavi and green grapes were grown here during this period.
• From the beginning of the 17th century, the Orbelian family's family accounts indicate the size and yield of the vineyards in Bolnisi in 1619 and 1620. The figures included in these accounts establish that the Orbelian family bottled 778 cases of wine (1 case – 6 feet, 6 feet – 96 liters) from the grape vineyards of the villages of Mukhrana, Balakhauri, Shua Bolnisi, Tsugrughasheni, Kvemo Bolnisi, Chapala, Potskhveriani, Disveli and Zvareti in 1619, and in 1620 – 808 cases of wine.

The further development of viticulture and winemaking in the Bolnisi region was facilitated by Swabian colonists who settled in 1818 from the German Empire, who did not have the traditional knowledge of vineyard cultivation and winemaking. The diligent and hardworking Germans studied the local population well and planted Muscat, Malera and Isabella varieties on 1565 hectares, which they had ordered from Europe with the help of the Crown Prince Count Vorontsov. They also planted Rkatsiteli, Saperavi, Aligote, Gorula and other high-quality wine grape varieties, which was noted by the German colonist Ernst Allmendinger in his book “Ekaterinenfeld, a German village in the Caucasus in 1818-1941”.

E. Allmendinger notes in his book that at the beginning of the 20th century, viticulture in Ekaterinenfeld (today's Bolnisi) had developed to such an extent that the village population (814 families) was unable to harvest and process such a large number of grapes on their own. Therefore, they founded the Union Winemaking Association and in 1908 built a winery with its unique cellars, cellars and infrastructure, in which they produced wine, cognac and vodka, which were sold in Tbilisi in six special stores owned by the association. In addition to Tbilisi, the wines were exported to various parts of Georgia and various cities of the Russian Empire, and the natural wine they produced called "Caucasian Red" was sent annually to the court of the Russian Emperor himself.

After the First World War, the pace of wine production in the Union of Winemakers sharply increased. Accordingly, its financial income increased, and this production became one of the most successful winemakers' associations in Georgia at that time. In the 1920s, the Bolnisi Winery produced 32-35 thousand tons of grapes and bottled millions of bottles of wine, for which the glassware was made by the Baron von Kutschenbach Glass Factory. At that time, 20-22 tons of grapes were harvested per hectare in Katherinenfeld and its surrounding villages, since the distance between the rows of vines was one meter, and 90-95 vines were planted in a 100-meter row. The role of German winegrowers in the revival of the Georgian aboriginal variety - Asuretuli, from which dry red wine was made, is especially noteworthy.

In the 1950s and 1970s, viticulture played a major role in the economy of the Bolnisi region, the vineyards planted by the Germans were renovated, and Soviet viticulture farms were established in the city of Bolnisi and in the villages of Ratevani, Kveshi, Nakhiduri, Mamkhutsi, Tsurtavi, Savaneti, Chapala, Kvemo Bolnisi and Bolnisi, where 14-17 thousand tons of grapes were produced during this period. Wine, port wine, wine spirit and grape juice made from these grapes were sent to various regions of the USSR.

Today, a German-built wine factory is operating quite well in Bolnisi, where high-quality wine brandy alcohol is produced, which is mainly sold in European Union countries. Before the establishment of the Winegrowers' Association (Union), its chairmen and winery managers were: Emanuel Allmendinger (1908–1918), Ernst Allmendinger (19818–1930), Rudolf Huttenlocher (1900–1941), Petre Sokhadze (1941–1944), Ivane Kakhidze (1944–1950), Pavle Ordzhonikidze (1950–1952), Archil Kobiashvili (1952–1954), Dimitri Javelidze (1954–1964), Nariman Dolidze (1964–1972), Jimsher Kurashvili (1972–1975), Bidzina Javelidze (1975–2015), and since 2015, Gia Loladze has been heading the factory.

The geographical location of the Bolnisi microzone, the climate characteristic of the region – moderately cold winters and hot summers, moderate amount of atmospheric precipitation, diversity of soils, the special characteristics of the Rkatsiteli, Chinuni, Goruli Mtsvane, Saperavi, Tavkveri, Shavkapito, Asuretuli Shavi varieties characteristic of this zone, and the local, centuries-old tradition of viticulture and winemaking determine the unique organoleptic properties of the wine “Bolnisi”, characteristic only for this wine.

11. Special labeling rules

The name “Bolnisi” and the indication “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 – “ Bolnisi ” or “ Bolnisi Wine ”

Protected Designation of Origin and/or PDO

In Russian font – “ Болниси ” or “ Болниское Вино ”

Protected designation of origin

12. Registration and notification

The technological processes of production and storage of "Bolnisi" are recorded and reported 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 “Bolnisi”, 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, 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 site, 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 product 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 records

14. Production control body

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

Bolnisi microzone

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