Kotekhi

Registration No. 799

Registration date:  12/10/2007

Product name : Wine

Geographical location – The specific viticultural zone “ Kotekhi” 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 micro zone includes the foothills of the forested slopes of the northeastern slopes of the Tsiv- Gombori ridge and the Alazani plain within the range of 250-700 m above sea level .

Climate – The formation of weather is determined by atmospheric processes developing in subtropical and temperate latitudes , moving from the west and east . The climate here is moderately humid , with hot summers and moderately cold winters .

The annual duration of sunlight is 2150-2200 hours , of which 1550-1600 hours during the growing season . The annual total direct solar radiation on the horizontal surface in the microzone is 71 kcal / cm 2 , the annual diffuse radiation is 49 kcal / cm 2 , and during the growing season it is 35 kcal / cm 2 . The annual value of the total radiation is 120 kcal / cm 2 , and in the warm season it is 90 kcal / cm 2 .

The average annual air temperature is quite high and is 12.4°C . The warmest months are July and August , with an average temperature of 23.6°C, and the coldest month ( January ) is +0.9°C . The average annual absolute minimum is minus 10°C, and the average annual absolute maximum is 35°C  . Extreme temperatures range from -22°C to +38°C  .

In most parts of the region , the steady transition of air temperature above 10° occurs in the first decade of April (5.IV) and below 10° 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 accumulates up to 3930° .

The annual number of clear days (0-2 points ) , depending on the total and lower cloudiness , is 51 and 132. During the growing season , this indicator is 36 and 79 days , depending on 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 .

For 85 days since the beginning of summer , the average daily air temperature is above 20 °C . During this period, for 34 days (10.VII-13.VIII), the average air temperature reaches 23°  and above .

The first frosts of autumn begin in the third decade of November ( from 25.XI ) . Once every ten years , frosts may begin at the end of October ( from 30.XI ) . The last frosts end on average from 24.III . Once every ten years , spring frosts are expected until mid - April .

The annual total precipitation is 804 mm , of which 578 mm falls during the growing season . The maximum (124 mm ) of annual precipitation is recorded in May , and the minimum (32 mm ) in January . Precipitation appears in the form of snow in late December , which disappears by mid - March . During this period , a snow cover with an average decadal height of 6-7 cm lies for 25 days .

The average relative humidity is 72 % . The highest humidity is in November ( 80 %) and the lowest ( 64 %) is 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). In exceptional years, hail can occur up to 6 times .

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

In mid - May , the temperature in the soil layer 10-120 cm deep becomes higher than 15° . From mid - June to the end of September - for more than 3 months , the temperature in the layer from 5 to 70 cm deep is higher than 20° .

The prevailing winds are southwest ( 33 %) and west (18%) . They are rarely replaced by east (12%) . 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 .

According to long-term data , the average annual absolute minimum air temperatures , as mentioned , is -10°C . Once every ten years , a drop in the minimum temperature ( for a short period ) to -15°C is expected , which causes only weak (< 30%) damage to grapevine buds .

Soil – There are varieties of brown , dark brown , alluvial - deluvial and alluvial - proluvular soils :

Brown , thick , carbonate , slightly granular clayey - clayey .​

Brown , medium- thick , carbonate , slightly granular , clayey and loamy .

Dark brown ( old alluvial ), large and medium thickness , carbonate , weakly grained , clayey .

Alluvial - deluvial , thick , carbonate , weakly grained , clayey .​

Alluvial - proluvial , thick , carbonate , weakly grained , clayey .​

The profile thicknesses of large- thick brown and dark brown soils are within 100-130 cm , and the humus layer is 60-80 cm ; the profile thicknesses of alluvial - proluvious and alluvial- deluvial soils are everywhere large and exceed 100 cm ; the profile thicknesses of medium - thick brown and dark brown soils vary from 60-70 to 70-80 cm , and the humus layer is up to 50-60 cm ; in terms of mechanical composition , the soils of the upper zone are mainly characterized by loamy and clayey mechanical composition . Here, the physical clay (<0.01 mm ) fraction is up to 40.6 - 67.4% ; In the soils of the lower zone , which are mainly formed from displaced and excavated materials , the mechanical composition is heavy loams , the same fraction here is up to 60.0% . The structure in the brown soil belt in their planting layers (0-50 cm ) is granular - coarse - grained and coarse - grained , while in the lower layers the structure is weakly expressed . In the alluvial soil belt , the structure is coarse - grained and fine-grained - coarse , and the lower end layers are structureless .

The humus content in both brown soils and the lower alluvial - soil belt in their planting layers is small and medium , within 1.54-3.09% . The hydrolytic nitrogen content in the upper and lower belts is low and does not exceed 5.60 mg per 100 g of soil . The soluble phosphorus content is low and is up to 2.0 mg per 100 g of soil. The exchangeable potassium content is also low, within 2.0-7.2 mg per 100 g of soil . The calcium carbonate content in the brown soil belt is medium and high , 9.2-20.0 % , while in the lower belt its content is small and does not exceed 8.0 % . The soil reaction is weak and medium alkaline - PH=7.1-8.0. The soils are characterized by weak astringency .

Agro-technological regulations

To obtain wine material with the “ Kotekhi ” designation , the following agro-technological regulations must be observed , taking into account soil and climatic conditions .

Variety Rkatsiteli

Distribution area : up to 750 meters above sea level .

Planting scheme : 2.0 X 1.5 m ; 2.5 X 1.5 m ;

Stem height : 80-100 cm .

Form of the cross : free and Georgian double-sided wallpaper .

Load rate per 1 m2 : 8-10 buds .​

Yield : 9-10 tons per hectare .​

Saperavi variety

Distribution area : up to 750 meters above sea level .

Planting scheme : 2.0 X 1.5 m . 2.5 X 1.5 m .

Stem height : 80-100 cm .

Form of pruning : Georgian double-sided wallpaper and free .

Load rate per 1 m2 : 8-10 buds .​

Yield : 7-8 tons per hectare .​

Soil care - cultivation

In irrigation – completion of the last vegetation irrigation one month before the start of the harvest , autumn and spring plowing of the soil , minimal soil cultivation . Moisture-conserving measures – keeping the soil surface loose ( cultivation , milling , mulching ) .

Prosperity

Use of organic - mineral fertilizers with cartographic regulations .​​

Phytosanitary regulations :

Main diseases : powdery mildew , downy mildew , and downy mildew .

Pests : Mite , grape worm , grapevine leafhopper .

Conducting control measures : with contact and systemic preparations registered in Georgia .

Economic and technological characteristics of Rkatsitli and Saperavi

Rkatsiteli is a white grape wine grape variety . It is distinguished by high agricultural and technological properties . It is characterized by resistance to various conditions and high quality of products . The variety is of medium or later maturity , high yielding ( average weight of bunches is up to 160-250 g ). The average yield is 9-10 tons per hectare .

The sugar content in ripe grapes reaches 240 g / dm3 , while maintaining an acidity of 7.8 g / dm3 .

Saperavi is a Georgian , colorful grape variety that produces high-quality wine . The wine made from it is of intense dark red color , with moderate alcohol and acidity , body , fullness , freshness , a rich bouquet , and high taste qualities .

The cluster is larger than average and weighs 140-145 g . When ripe, it is dark blue , fleshy , juicy , with a pleasant sweet taste .

The grapes ripen in the second half of September . The vines are of stronger growth than average , and the yield per hectare for obtaining conditioned products ranges from 7-8 tons .

The sugar content in ripe grapes reaches 200-260 g / dm3 with an acidity of 7.5-8.5 g / dm3 .

Wine " Kotekhi" ( white ) - " Kotekhi" - Control of the Appellation of Origin Rebadi is a high- quality white dry wine . It is made from Rkatsiteli grape variety by full fermentation of the sweet pulp .

Wine " Kotekhi " is characterized by a light straw color , varietal aroma , and pleasant taste .

The chemical data of the wine " Kotekhi" must comply with the following indicators :

Alcohol content by volume , % – 10.5-12.0

Mass concentration of sugars – no more than 4 g / dm 3

Titrate acidity, calculated as tartaric acid, must be at least 5.0 g/l.

Volatile acidity – not more than 1.0 g / dm 3

Concentration of the reduced extract mass – not less than 16 g / dm 3

The remaining regulations must comply with the legislative acts of Georgia and Council of Europe Regulation No. 1493/1999 of May 17 , 1999 .

Wine " Kotekhi" ( red ) - " Kotekhi" - Control of the appellation of origin Rebadi is a high- quality red dry wine . It is made from Saperavi grapes , with full fermentation of the durdo .

Wine " Kotekhi" is characterized by its red color , varietal aroma , and delicate , velvety taste .

The chemical data of the wine "Kotekhi " must comply with the following indicators :

Alcohol content by volume , % – 10.5-12.0

Mass concentration of sugars – no more than 4 g / dm 3

Titrate acidity, calculated as tartaric acid, must be at least 4.5 g/l.

Volatile acidity – not more than 1.2 g / dm 3

Concentration of the reduced extract mass – not less than 20 g / dm 3

The remaining regulations must comply with the legislative acts of Georgia and Council of Europe Regulation No. 1493/1999 of May 17 , 1999 .

Area of ​​specific zone

The area of ​​the Kotekhi specific zone is approximately 14 km 2 .

Location , microclimate , atmospheric processes developed in subtropical and temperate latitudes (shifting from west to east ) , widespread soils , and the uniqueness of varietiesaboriginal determine the distinctive characteristics of “ Kotekhi ” wines .

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