Gurjaani

Registration  No. 5

Registration date : 30/08/2005

Place of Origin : Gurjaani

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: "Gurjaani"

2. Additional notes

3. Type, color and basic requirements

"Gurjaani" is a dry white wine that must meet the following requirements:

§ Color – light straw-colored;

§ 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 ; upon aging, the wine develops a distinct bouquet with fruity tones;

§ The actual alcoholic strength by volume must not be less than 11% ;

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

§ Sugar content should not exceed 4 g/l;

§ Titrate acidity, calculated as wine acidity, should be:    -  in young wine,

Not less than 5.0 g  /l, and in the applied solution - not less than 4.3 g/l;

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

4. Geographical area and zones of production

The Gurjaani microzone is located in the middle reaches of the Alazani River , on the right bank, at coordinates 41 ° 45 ' north latitude and 45 ° 48' east longitude .

The territory of the Gurjaani microzone includes the foothills of the forested slopes of the northeastern slopes of the Tsiv-Gombori ridge and the Alazani lowland up to the Alazani canal. In the northwest, the microzone extends to Akuriskhevi, and in the southeast to the administrative border of the Sighnaghi municipality .

The Gurjaani microzone includes the villages of Kardenakhi, Bakurtsikhe, Kolag, Vejin, Dzirkok, Chandari, S. Gurjaani, the suburban zone of the city of Gurjaani , Kotekhi, Chumlaki, Akhasheni, Zegaani , Velistsikhe , Mukuzani , Vazisubani , Shashiani, Kalauri, Vachnadziani and Kakhipari.

5. Grape varieties

"Gurjaani" can be made only from Rkatsiteli grapes grown in the Gurjaani microzone . Up to 15% of Kakheti Mtsvani grapes grown in the same microzone are also allowed to be used in the production of "Gurjaani" .

6. Vineyard cultivation, pruning, shaping and maintenance

§ In the Gurjaani microzone, commercial vineyards intended for the wine “Gurjaani” 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 should be 0.8–1.5 meters;

§ Stem height – 60–90 cm;

§ Form of the graft – unilateral or bilateral Georgian, or free.

Vine cultivation, pruning and shaping , and protection from pests and diseases

From the above , 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

§ “Gurjaani” is made only from ripe grapes, the sugar content of which at the time of picking must be at least 19%;

§ 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 ;

§ ტრანსპორტირებისასყურძენიმაქსიმალურადუნდაიყოსდაცული შესაძლოდაბინძურებისაგან.

8. Grape harvest and wine production

The grape harvest per 1 hectare of vineyard should not exceed:

§ For Rkatsiteli – 10 tons;

§ For Kakhetian greens – 8 tons.

The solution for Vin should not exceed:

§ 650 liters – from one ton of grapes;

§ 6500 liters – from one hectare of vineyard for Rkatsiteli;

§ 5200 liters – for Kakhetian greens from one hectare of vineyard .

9. Grape processing, winemaking and bottling

The grapes intended for the production of “Gurjaani” – Rkatsiteli and Kakheti Mtsvane – must be harvested only from vineyards cultivated in the Gurjaani 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 Gurjaani microzone for processing and the export of wine from the Kakheti viticulture zone for bottling are permitted only under strict accounting and control .

"Gurjaani" is made only by fully fermenting the self-fermenting sweet .

Only those operations, materials , and substances permitted by Georgian legislation may be used in wine production .

Wine "Gurjaani" may be sold on the consumer market only in consumer packaging .

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

Climate. The weather in the microzone is determined by subtropical and temperate climates.

Atmospheric processes developed in the latitudes from the west and east shifted . The climate here is moderately humid, with hot summers and moderately cold winters. The annual duration of sunlight varies within the limits of 2150-2200 hours, and during the vegetation period it varies within the limits of 1550-1600 hours .

The annual total direct solar radiation on the horizontal surface in the microzone is 71 kcal/ cm2 . The annual diffuse radiation is 49 kcal/ cm2 , and during the vegetation period it is 35 kcal/cm2 . The annual value of the total radiation is 120 kcal/ cm2 , and during the warm period it is 90 kcal/ cm2 .

The average annual air temperature in the microzone is quite high and is 12.4 0 C. The warmest months are July and August, with an average temperature of 23.60 0 C, and the coldest month (January) is +0.90 0 C.

In most parts of the microzone , the steady transition of air temperature above 10 0 C occurs in the first decade of April (5.IV) and below 10 0 C occurs in the first days of November (3.XI) . The duration of the vegetation period is 211 days . During this period, the sum of active temperatures up to 3930 0 C accumulates .

The annual number of clear days (0–2 points) in the Gurjaani microzone is 51 and 132 , respectively , for total and lower cloudiness . During the vegetation period , this indicator is 36 and 79 days, respectively , for the indicated cloudiness .

The annual number of cloudy days (8 - 10 points) is 113 and 59 for total and lower cloudiness , respectively , and 54 and 26 during the vegetation period .

The first frosts of autumn in the microzone begin in the third decade of November (from November 25) . The last frosts end on average from March 24 .

📷The annual total precipitation in the microzone is 804 mm, with 578 mm falling during the growing season . The maximum annual precipitation (124 mm) is recorded in May, and the minimum (32 mm) is recorded in January.

Precipitation occurs in the form of snow in late December , which disappears by mid - March . During this period, a snowpack with an average decadal depth of 6 - 7 cm lies for 25 days .

The average relative humidity is 72% . The air is most humid (80%) in November and least humid (64%) in August.

The average annual number of hail days is 1.7 . The most hail-prone months of the year are May and June (0.6–0.4).

Based on the analysis of temperature isopleths of alluvial - carbonate soil depth , in the 5-50 cm depth layer, a sustained transition of the average temperature above 10 0 C occurs in the first decade of April , while at relatively greater depths (50–100 cm) it occurs towards mid-April .

The activation of the root system begins in mid-May, when the temperature in the soil layer 10-120 cm deep becomes higher than 15 0 C. From mid - June to the end of September , the temperature in the layer from 5 to 70 cm deep is higher than 20 0 C for more than 3 months .

The microzone is dominated by southwest (33%) and west (18%) winds. Rarely, they are replaced by east (12%) winds. The average annual wind speed is 1.7 m/s, with the highest wind speed (1.9 m/s) in March and the lowest (1.5 m/s) in December .

Rkatsiteli buds begin to open in mid - April , flowering begins in late May , and grapes begin to ripen in the second half of August . Technical ripeness of grapes is observed in late September .

Soil. Based on the existing research , 4 types of brown soils , 4 types of meadow-brown soils , 5 types of alluvial soils and 2 types of deluvial soils have been distinguished in the microzone :

1) dark brown, thick , clayey;

2) dark brown, thick , crumbly, clayey;

3) Rendzino brown, very thick, clayey;

4) brown, thick , crumbly, clayey;

5) Meadow brown, very thick, clayey;

6) Meadow brown, very thick, loamy;

7) Meadow brown, very thick, slightly crumbly, loamy;

8) Meadow brown, very thick, 110-120 cm deep , with a groundwater table of 140-150 cm , heavy clay;

9) Alluvial carbonate, thick , clayey;

10) Alluvial carbonate, thick , clayey;

11) Alluvial carbonate, weakly shale, clayey;

12) Alluvial carbonate, thick , moderately coarse and stony clay;

13) Alluvial carbonate, thick , periodically wet, with groundwater level from 120–140 cm , clayey;

14) Deluvial carbonate, thick , clayey;

15) Deluvial carbonate, very thick, weakly grained and stony, clayey.

The first three types of soils mentioned above are widespread in the upper belt of the microzone , on the northeastern slopes of the Tsiv-Gombori Mountains and on gently sloping slopes, while the fourth type of soils is mainly present in the middle belt of the mentioned slopes and is developed on gently sloping slopes and ridges .

Soils of the 5th, 6th , 7th and 8th types are present at the ends of the above -mentioned slopes , which are directly adjacent to the Alazani Plain and are developed on undulating relief forms. The soils of the mentioned types are weakly inclined in the northeast and southeast directions .

Soils of the 9th and 13th varieties are represented in the upper part of the Alazani Plain , which adjoins the end of the northeastern slopes of the Tsiv-Gombori Mountains along the Lower Alazani Irrigation Canal .

Soils of the 14th and 15th types , which represent deluvial deposits , are mainly found at the ends of the aforementioned slopes , on weakly sloping slopes .

The soils of the first three types , which are present in the highest belt of the microzone , are characterized by a deep profile and the profile thickness is within 70-100 cm , while the active humus layer varies within 45-60 cm . They are clayey in mechanical composition , of which the second type is characterized by coarseness.

All three types of soils are characterized by a high content of carbonates in the lower layers , especially type 3. These soils are developed on loess clays and limestone layers. They are characterized by a dark brown color in the upper active humus layer , and a whitish- brown color below .

The soil of the 4th variety , which is mainly present in the middle belt of the microzone , is characterized by medium and weak porosity, a deep thick profile (80-120 cm). The active humus layer is within 50-60 cm . It is loamy in mechanical composition , brown in color in the active layer , and first turns light brown downwards , then turns straw-colored in deeper layers . It is carbonate throughout the profile.

Soils of the 5th - 8th varieties , which are represented in the lower belt of the microzone , are characterized by brown and dark-brown- black color, a deep thickness profile (100–150 cm) and a deep humus layer (60–70 cm). By mechanical composition , varieties 5 and 8 belong to the clay group , while varieties 6 and 7 are loams, in contrast , variety 7 is characterized by weak porosity , while variety 8 is distinguished by relatively high moisture content and is drained from a depth of 100–120 cm , while groundwater is located at a depth of 140 cm .

Soils of the 9th - 13th varieties are mainly represented in the southwestern part of the Alazani Plain and along its tributary rivers . These soils are also characterized by a deep thickness profile (100–150 cm), and the active humus layer is within 50–70 cm . They are characterized by brown and gray -brown color. By mechanical composition , varieties 9 and 13 are clays, while varieties 10, 12 belong to the loam group , in contrast , variety 11 is characterized by weak porosity, while variety 12 is moderately porous and stony . Soils of the 13th variety are characterized by periodic excess moisture and standing groundwater from a depth of 120–140 cm .

Soils of the 14th and 15th varieties , which are mainly present at the end of the northeastern slopes of the Tsiv-Gombori Mountains , are characterized by a deep thickness profile (70 - 120 cm) , and the active humus layer is within 40 - 50 cm .

It is brown in color , belongs to clayey soils in mechanical composition , and is carbonate in its entire profile . In contrast, variety 15 is characterized by coarse texture and weak stonyness, which creates better conditions for the production of high-quality wines.

Soils of the first, second, third, fifth, eighth , ninth and thirteenth varieties belong to the clay group, while the remaining varieties 4, 6, 7, 10, 11, 12, 14, and 15 belong to the loam group . The humus content in the planting layer of the soil is mainly within 1.5–4.5 % , while in the soils of the first three varieties it reaches 3.5–5.5% , and decreases downwards .

It is largely poor in soluble phosphorus and is generally within the range of 1.5–2.5 mg per 100 g of soil. In some cases , it is present in trace amounts.

In most cases, it is also poor in exchangeable potassium , ranging from 3.5 to 25.0 mg per 100 g of soil.

Calcium carbonates are mostly contained in moderate amounts , while the first three varieties contain quite high amounts in the lower layers of the soil , reaching 40–60% .

The soil reaction is mainly medium to weakly alkaline , with a pH value between 7.5 and 8.3.

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

Human factor. In Kakheti, in particular in Gurjaani, winemaking has been practiced since time immemorial and they produced quite high- quality wine . Famous travelers Chardin, Reclieu , and Gamba pointed out their high value . Alexandre Dumas also praised Georgian wine .

The development of the field was facilitated by the start of scientific research work in the 1920s . During this period, powerful scientific centers were created in Georgia , including the Kakheti Zone Viticulture and Winemaking Experimental Station in the village of Uriatubani , Gurjaani District , in 1922. In 1931 , the Union Scientific Research Institute of Viticulture and Winemaking was established , which was transferred to Kakheti - Telavi in ​​1932 .

The works of L. Jorjadze and V. Petriashvili , as well as the analytical works of P. Melikishvili , V. Tairova, V. Burjanadze, T. Politova and others , made a great contribution to the development, implementation and improvement of modern winemaking methods .

A little later, this group of scholars was joined by such prominent scientists as : K. Modebadze, P. Averkin, A. Egorov, G. Gogol-Yanovsky, M. Gerasimov, I. Tarkhnishvili and others.

A more or less complete characterization of Kakheti wines in a zonal context is given in the works of Prof. K. Modebadze, L. Jorjadze, I. Peikrishvili, D. Kasaburi, D. Natsvlishvili, G. Beridze and others .

The wine “Gurjaani” has been produced since 1887 , has participated in many competitions and exhibitions , and has received 11 medals until 1990 .

The geographical location of the Gurjaani microzone , the climate characteristic of the region : moderately warm winters and hot summers, moderate amounts of atmospheric precipitation , a variety of soils , the special characteristics of the Rkatsiteli and Kakheti Mtsvane grape varieties characteristic of this zone , and the local, centuries-old tradition of grape growing , valley and winemaking determine the quality of the wine.

The unique organoleptic properties of "Gurjaani" , characteristic only for this wine .

11. Special labeling requirements

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

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

რუსული შრიფტით – GURJAANI Protected name of place of origin

12. Registration and notification

The technological processes of production and storage of “Gurjaani” 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 "Gurjaani", 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

Registration of agrotechnical measures

That journal, the journal of medicine . Check it out.

On the spot

Harvesting and transportation

Vintage magazine

Grape yield per hectare

Vintage magazine

Total grape harvest

Vintage magazine

Grape processing and winemaking

Grape harvest journal, grape harvest

Manufacturing

Production journal, product turnover

Accounting journal, laboratory analysis

Lease logs, messages, checks

I'm on the ground.

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 exercised by the LEPL - National Wine Agency of Georgia in accordance with the rules established by the legislation of Georgia .

📷