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Registration  No. 798

Registration date : 10/12/2007

Place of Origin : Kvareli

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: "Kvareli"

2. Additional notes

3. Type, color and basic requirements

“Kvareli” 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 11 % ;

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

§ Sugar content should not exceed 4 g/l;

§ Titrate  acidity, calculated as wine acidity, must be: in young wine, not less than 4.5 g/l, and in mature wine - not less than 4.0 g/l;

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

4. Geographical area and zones of production

The Kvareli microzone is located in the Kvareli administrative district, on the southern slope of the Caucasus Range , at coordinates 41º30' north latitude and 45º50' east longitude , on the second left terrace of the Alazani River . It borders the southern slopes of the Caucasus Mountains to the north .

The microzone from Kvareli to the west includes the middle and upper parts of the villages of Shildi , Eniseli, Sabue, Almaty, Gremi and Shakriani , which are located on the second terrace of Alazani , and to the east , the villages of Fatmasuri, Sanavardo , Kuchatani, Tsitskanaant Seri, Chantli Gurvi, Zinobiani, Akhalsopli, Tkhili Tskharo, Mtis Dziri, Chikaani - mainly, and the territories of Gavazi and Balghojiani - partially, up to the first terrace of Alazani .

5. Grape varieties:

"Kvareli" can be made from Saperavi grapes grown in the Kvareli microzone , and the use of other varieties is not permitted .

6. Vineyard cultivation, pruning, shaping and maintenance:

§ In the Kvareli microzone, commercial vineyards intended for the wine “Kvareli” must be cultivated at an altitude of 250–550 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 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

§ “Kvareli” is made only from ripe grapes. The sugar content of the grapes 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 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 "Kvareli" must be harvested from vineyards cultivated in the Kvareli microzone . In addition, it is permissible to use up to 15 % of Saperavi grapes harvested outside the Kvareli microzone, but within the Kakheti viticultural zone.

Grape processing and winemaking are permitted only within the Kakheti zone , and bottling is permitted outside the Kakheti zone , only on the territory of Georgia.

In addition, the export of grapes from the Kvareli microzone for processing and the export of wine from the Kakheti viticulture zone for bottling are permitted only under strict accounting and control .

"Kvareli" is made through the complete alcoholic fermentation of durdo.

Wine "Kvareli" may only be sold to the consumer market in consumer packaging .

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

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

Climate – The weather formation in the "Kvareli" microzone is mainly determined by air masses developed in subtropical and temperate latitudes , displaced from the west and east by the influence of high mountain systems . As a result of the peculiar confinement of the valley , the wind speed is not high . The climate is moderately humid, with moderately cold winters and warm, long summers.

In the latitudinal valley, on the foothills of the southern slopes , such main agro-climatic factors as: solar radiation energy, amount of heat , moderate summer temperatures, sufficient location

Humidification, in a complex way, creates favorable conditions for obtaining high-quality Saperavi products.

The average annual air temperature in the "Kvareli" microzone is 12.5 ° C, the average temperature of the warmest months , July-August , is 23.6 ° C, and the coldest month is +1.0 ° C. Based on multi-year data , the annual absolute minimum air temperature is -10, -11 ° C, and the absolute maximum temperature is 35 ° C. Extreme temperatures are -23 and +38 ° C.

In spring , a steady transition of the average daily air temperature above 10 ° C occurs from April 5. And in autumn , a drop below 10 ° C is observed from November 4. I.e. The duration of the warm period is 212 days. Saperavi begins to bloom in mid - April . Flowering occurs at the end of May , and the beginning of grape ripening is observed in the second half of August . Technical ripening of grapes occurs in late September .

In the "Kvareli" microzone, within the altitude range of 350-550 m , the sum of active temperatures (> 10 0 C) varies within the range of 4100 - 3700 0 C.

The annual total precipitation in the Kvareli 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 higher (80%) in late autumn and early winter.

Snow cover is formed in the last decade of December , lasting until mid -March . The number of hail days per year is 2.1 on average . The most hail-prone month of the year is May (0.9 days); in April, June and July, each of them does not exceed 0.3 days of hail .

Soil . Based on the available materials and our research conducted in 2005 , two types of alluvial soils , with nine varieties , and two types of deluvial soils , with five varieties, have been identified in the microzone .

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 to the south and southwest .

The first ten types of alluvial soils are characterized by a deep profile and differ in the degree of roughness , mechanical composition, carbonate content, excess moisture and degree of swamping . The first seven types of soils are characterized by a deep profile and the profile thickness is mainly within 1–1.5 m , and 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 mentioned soils differ in the degree and designation of roughness . Roughness 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 low-lying areas and along slopes . 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 to variety 11 , which is 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 classified as loamy with a mechanical composition . In exceptional cases , they are characterized by light clayeyness . According to the humus content , they are mainly characterized by medium clay content 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 . The content of exchangeable potassium is also low and is within 17.0 - 2.0 mg in 100 g of soil. Calcium carbonates are not contained at all in soils of the first, second, third, fourth, eighth, tenth and eleventh varieties , while they are present in small quantities in soils of the fifth, sixth, seventh, ninth , twelfth, thirteenth and fourteenth varieties , and are mainly within the range of 0.2-5.0% . The soil pH is neutral and weakly alkaline .

Human factor. The development of viticulture and winemaking in Kvareli took a different path from that of 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 . Despite the fact that viticulture and winemaking had been practiced here since time immemorial , the sector was still backward and mainly based on peasant farming .

The industrial development of the sector began in the 1920s , following the establishment and development of sectoral scientific centers , in parallel with the formation and strengthening of Soviet viticulture farms . In the late 1920s and early 1930s, modern and well - equipped wineries for that time were built in Kvareli (“Red Cellar”), Shilda , and Akhalsopeli.

A new wave of development in the sector began in the late 1950s , as a result of which the area of ​​vines in the Kvareli microzone increased by almost 3.5 times and reached 8,700 hectares by the end of the 1960s . New, high- yielding, technically well- equipped wineries were built in Kvareli, Eniseli, Shilda and Chikaani, where existing technologies were systematically improved and new ones were introduced .

"Kvareli" has been published since 1966 and has received 3 gold and 2 silver medals since 1990 .

The geographical location of the Kvareli microzone , the climate characteristic of the region : moderately warm winters and hot summers, moderate amounts of atmospheric precipitation , soil diversity, special characteristics of the Saperavi grape variety characteristic only of this microzone , and the local, centuries-old tradition of viticulture and winemaking determine the quality of the wine.

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

11. Special labeling requirements

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

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

რუსული შრიფტით – KVARELI Protected name of place of origin

12. Registration and notification

The recording and reporting of technological processes for the production and storage of "Kvareli" 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 “Kvareli”, 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, a medicine journal. 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 logs, messages,

On-site inspection

Wine bottling, packaging and storage

Casting journal, finished product warehouse-

Place and conditions

In the product movement journal,

Laboratory analysis logs

Physico-chemical characteristics of wine

Laboratory analysis logs

During the wine production process, before bottling

And after pouring

Organoleptic characteristics of wine

Tasting Commission Minutes

Traceability

Technological and laboratory

📷Notes

15. Production control body:

State control over compliance with production specifications and the proper use of the designation of origin is exercised by the LEPL – National Wine Agency in accordance with the rules established by the legislation of Georgia .

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