Kindzmarauli

Registration  No. 787

Registration date : 30/03/2006

Place of Origin : Kindzmarauli

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: "Kindzmarauli"

2. Additional notes

3. Type, color and basic requirements

“Kindzmarauli” is a red, naturally semi- sweet wine that 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 ;

§ The actual alcoholic strength by volume must not be less than 10.5 % ;

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

§ Sugar content should be between 18 and 45 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 Kindzmarauli microzone is located within the administrative borders of the Kvareli municipality , on the southern slope of the Caucasus Range , at coordinates 41 ° 30' north latitude and 45 ° 50' east longitude .

5. Grape varieties

Wine "Kindzmarauli" is made from Saperavi and/or Saperavi Budeshuriseburi grapes grown in the Kindzmarauli microzone. The use of other varieties is not permitted in its production.

6. Vineyard cultivation, pruning, shaping and maintenance

§ Commercial vineyards intended for the Kindzmarauli wine must be cultivated at an altitude of 250–550 meters above sea level in the Kindzmarauli microzone ;

§ 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;

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

Vine 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

§ “Kindzmarauli” 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 steel or painted with special paint ;

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

§ ტრანსპორტირებისასყურძენიმაქსიმალურადუნდაიყოსდაცული შესაძლოდაბინძურებისაგან.

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 " Kindzmarauli " must be harvested only from vineyards planted in the Kindzmarauli 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 Kindzmarauli microzone for processing and the export of wine from the Kakheti viticulture zone for bottling are permitted only under strict accounting and control .

" Kindzmarauli "  is made by incomplete alcoholic fermentation of durdos . In the production of " Kindzmarauli " , only those operations , materials and substances that are permitted by Georgian legislation are allowed to be used .

" Kindzmarauli " 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

The western part of the Kindzmarauli microzone , starting from the right bank of the Duruji River , is a plain sloping more to the southwest with a slightly undulating surface, while the rest of the territory is a plain sloping to the east and south .

Climate. The weather formation in the “Kindzmarauli” microzone is mainly determined by air masses displaced from the west and east , developed in subtropical and temperate latitudes , caused by the influence of high mountain systems . Due to the openness of the valley from the southeast and the closure from the northwest and south , the winds of the valley direction – northwest and southeast – prevail here . As a result of the peculiar closure of the valley , the wind speed is not high . The climate is moderately humid, with moderately cold winters and warm long summers.

Existing vineyards and vineyard areas are mainly located 2-3 ° south and

On the adjacent sloping slope. During the period of grape formation and ripening , the altitude of the sun for the latitude of Kindzmarauli is within 60 - 70 ° and 40 - 50 ° , respectively . The duration of sunlight per year is 2050 hours.

During the period of grape formation and ripening in the zone , the sky is covered with 8-10 points of clouds on 20 and 18 days , respectively , while clear days (0-2 points ) with cloudiness reach 15 and 16 .

In addition, in the latitudinal valley, on the foothills of the southern slopes , such basic agroclimatic factors as : solar radiation , amount of heat , moderate summer temperatures, sufficient humidity of the location , create favorable conditions for obtaining high- quality Saperavi products .

On the surface of the blackish slates carried by the Duruji River , the temperature is higher during the day ; in the afternoon , the temperature is 3-5 0 C higher than the surface temperature of the alluvial-non-carbonate soils of the adjacent forest .

Black soil has a lower ability to reflect radiant energy falling on its surface (15%) . As a result of greater absorption of energy , the soil temperature increases.

The average annual air temperature in the “Kindzmarauli” microzone is 12.5 ° , the average temperature of the warmest months ( VII-VIII) is 23.6 ° C, and the coldest month is +1.0 ° C. Based on multi-year data , the average annual absolute minimum air temperatures are -10, -11 ° C, the average absolute maximum is 35 0 C, and the extreme temperatures are -23 - +38 ° C. In spring, a stable transition of the average day-night air temperature above 10 ° C occurs on 5.IV. In autumn , a drop below 10 0 C is noted on 4.XI. I. The duration of the warm period is 212 days.

Saperavi begins to bloom in mid - April (from April 15) . Flowering occurs at the end of May , and the grapes begin to ripen in the second half of August (from August 20). Technical ripening of the grapes occurs in late September .

In the “Kindzmarauli” microzone , the first frosts in autumn begin on November 21st , once every 10 years the first frosts may begin earlier, in late October . In spring, the last frosts end on average on March 26th . Once every 10 years , late frosts may last until mid- April . The duration of the frost-free period in the zone is 239 days .

In the “Kindzmarauli” microzone, the sum of active temperatures within the 350-550 m altitude range varies within 4100–3700 ° C.

The annual total precipitation in the Kindzmarauli microzone is 1070 mm, and during the vegetation period it is 800 mm.

The annual value of relative air humidity is 72% . Air moisture saturation is lowest ( 66 – 64%) in the summer months (June, July, August),

Relatively more (80%) in late autumn and early winter.

Snow cover is formed in the last decade of December (from 25.XII) , which disappears in mid-March. The number of snowy days in winter is no more than 21 0 .

The snow cover in the microzone is unstable, 87%.

The average number of hail days per year is 2.1 . The month with the most hail is May (0.9 days); in April, June and July, each month has no more than 0.3 days of hail .

The microzone is dominated by winds from the west (23%) and southeast (17%) . Windless days average 31% per year . The wind speed is enhanced by mountain and valley winds that arise here . This microzone of the Alazani Gorge belongs to the III group of regions affected by harmful winds .

Soil. Based on the existing research and materials conducted by us in 2005 , two types of alluvial soils , with nine varieties , and two types of deluvial soils with five varieties , have been distinguished in the territory of the microzone , namely:

1. Alluvial, non -carbonate, thick clay;

2. Alluvial non-carbonate, thick , weakly grained, clayey;

3. Alluvial-non-carbonate, thick , moderately gritty, medium and light loam;

4. Alluvial non-carbonate, thick , highly granular clay;

5. Alluvial, weakly carbonated, thick , clayey;

6. Alluvial, weakly carbonated, thick , weakly grained, clayey;

7. Alluvial, weakly carbonated, thick , moderately gritty, clayey;

8. Alluvial non-carbonate, of great thickness, humid and swampy, clayey and loamy;

9. Alluvial , weakly carbonated, wetland and swampy, loamy and clayey;

10. Deluvial non-carbonate, very thick, clayey;

11. Deluvial non-carbonate, very thick, weakly grained, clayey;

12. Deluvial, weakly carbonated, thick , clayey;

13. Deluvial , weakly carbonated, thick , weakly shale-like, clayey and loamy;

14. Deluvial, weakly carbonated, thick , humid, clayey.

Of the above -mentioned soils, the first ten alluvial soil types are represented on the second Alazani terrace and are mainly characterized by flat relief forms , while the 11th, 12th, 13th and 14th deluvial soil types are represented at the end of the southern slopes of the Caucasus and are directly adjacent to the southern slopes, which are within 400–500 meters above sea level . In terms of relief, these areas represent gently sloping slopes towards the south and southwest .

The first ten types of alluvial soils are characterized by deep thickness.

profile and differ in the degree of grittiness , mechanical composition, carbonate content, degree of wetting and swamping . The first seven types of soils of the above- mentioned soils are characterized by a deep- thickness profile and the thickness of the peat layer is mainly within 1–1.5 m , while the active humus layer is 50–70 cm. They are characterized mainly by a loamy mechanical composition , in exceptional cases in some genesis horizons it deviates towards light clay or light loam and silt. In addition, the above-mentioned soils differ in the degree of grittiness and their designation. Grittiness and stonyness are mostly noticeable on new river terraces and banks. Soils of types 8 and 9 are characterized by excessive moisture and swamps, which are mainly represented in the form of small plots in lowlands and along streams . In terms of mechanical composition, these soils are mostly clay and loamy.

The soil-forming rocks in the first nine types of soils are mainly alluvial loam -clay and loam-sandy layers , which mainly consist of sedimentary materials brought from the southern slopes of the Caucasus , which in most cases is represented by sedimentary material of black slates of marine origin , which is characterized by a high ability to absorb heat and has a certain impact on the temperature regime of the soil . This in turn determines the increase in the sugar content of grapes and the quality of the product .

Soils of the 10th - 14th varieties are deluvial , which are developed on clayey and clayey-silty- gravelly layers of deluvial-proluvial origin. These soils are also characterized by a deep thickness profile, the depth of which is mainly within 80-150 cm , and the active humus layer is 50-60 cm . These varieties of the mentioned soils also differ from each other in mechanical composition, degree of friability , carbonate content and moisture content . Soils of the 10th and 11th varieties are carbonate-free and are characterized by a loamy mechanical composition , in contrast , variety 11 is also distinguished by friability and is weakly friable. Varieties 12, 13 and 14 are weakly carbonated and characterized by clayey and loamy mechanical composition . In contrast, variety 13 is weakly loamy, while variety 14 is overly wet.

Based on the analysis data , the mentioned soils are mainly clayey in terms of mechanical composition . In exceptional cases , they are characterized by light clayeyness . In terms of humus content , they are mainly characterized by an average indicator and are within 5.5–2.5 % in the active soil layer to a depth of 50–70 cm , and in the lower layers it gradually decreases and is within 2.5–0.5 % . Hydrolytic nitrogen is mainly present in small and medium quantities and is within 9.36–2.24 mg in 100 g of soil. In most cases , it is very poor in soluble phosphorus and is present only in trace amounts . Also, the exchangeable potassium content is low and is within 17.0–2.0 mg in 100 g of soil. Soils of the first, second, third, fourth, eighth, tenth and eleventh varieties of calcium carbonate

It is not contained at all , and is present in small quantities in soils of the 5th, 6th, 7th, 9th, 12th, 13th and 14th varieties , mainly within the range of 0.2–5.0%.

The soil reaction is neutral to weakly alkaline , with a pH range of 5.8-7.6 .

Human factor. The development of viticulture and winemaking in Kvareli took a different path than in Tsinandali, Napareuli , and Mukuzani . The vineyards here were not part of the princely estates , and therefore , they did not experience the positive influence that played a major role in the quantitative and qualitative growth of the sector in the aforementioned estates .

Until 1942 , there was no perfect technology for the production of “Kindzmarauli” , which would ensure the stabilization of the wine and maintain its sweetness for a long time . Therefore, the wine was made using the peasant method, during which alcoholic fermentation stopped with the onset of autumn-winter cold and continued with the warming in spring . Because of this , the production of “Kindzmarauli” was not stable.

Since 1942 , the implementation of special government decisions began , which included the development of new technologies , technical re-equipment of enterprises , and the use of cold in the production of semi- sweet wines.

The wine "Kindzmarauli" has been produced since 1942 .

Among export wines, Kindzmarauli is one of the most sought-after wines. In 2014 , 9.3 million bottles of Kindzmarauli were sold on international markets , which is 15.8% of total exports , and its share among the wines with a designation of origin sold is 49 %.

"Kindzmarauli" has participated in more than one competition or exhibition and has received eight medals until 1990 .

The special geographical location of the Kindzmarauli microzone - a microclimate formed by the influence of the foothills of the high mountains of the Greater Caucasus to the south, the loamy soils developed on black slates carried by rivers , the very favorable thermal regime created in the vineyard , and the unique properties of the grape varieties themselves - Saperavi and/or Saperavi Budeshuriseburi , ecological plasticity , and local, centuries- old traditions of viticulture and winemaking determine the specific taste properties of the high-quality, naturally semi- sweet wine "Kindzmarauli" .

11. Special labeling requirements

The name “Kindzmarauli” 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 – KINDZMARAULI

Protected Designation of Origin ან/და PDO

რუსული შრიფტით – KINDZMARAULI Protected name of place of origin

12. Registration and notification

The recording and reporting of technological processes for the production and storage of “Kindzmarauli” 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 "Kindzmarauli", 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

Journal of Medicine , Journal of Medicine . Introduction

Cleansing 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

Processing log, production

Turnover accounting journal, labor-

Journals of theoretical analysis ,

Events, on-site inspection

Wine bottling, packaging and storage

Casting journal, finished product journal

Place and conditions

Log of product movement in Obi ,

Laboratory analysis journal-

Lebi

Physico-chemical characteristics of wine

Laboratory analysis journal-

During the wine production process, before bottling and

Lebi

After casting

Organoleptic characteristics of wine

Tasting Commission Minutes

Traceability

Technological and laboratory records

14. Production control body

Compliance with production specifications and correct use of the designation of origin

State control over the grape harvest is exercised by the LEPL – National Wine Agency in accordance with the rules established by the legislation of Georgia .

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