Manavi

Registration  No. 788

Registration date : 21/08/2006

Place of Origin : Manavi

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: "Manavi"

2. Additional notes

3. Type, color and basic requirements

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

§ Color - light straw-colored, with a greenish tint;

§ 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 acid, must be:  -  in young wine,  not less than 5.0 g  /l, and in aged wine - 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 "Manavi" microzone is located in Outer Kakheti, in the Sagarejo administrative district, on the foothills of the southern and adjacent slopes of the Tsiv -Gombori ridge , up to the railway , at 41 ° 44' north latitude and 45 ° 27' east longitude.

The “Manavi” microzone includes the following villages: Tokhliauri, Manavi, Burdiani, Giorgitsminda, Antok, Mariamjvari, Didi Chailuri, Patara Chailuri, Kakabeti and Verkhviani.

5. Grape varieties:

“Manavi” can only be made from Kakheti Mtsvani grape variety grown in the Manavi microzone , and the use of other varieties is not permitted .

6. Vineyard cultivation, pruning, shaping and maintenance

§ In the Manavi microzone, commercial vineyards intended for the wine “Manavi” must be built at an altitude of 450-800 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-forming 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

§ “Manavi” 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 not permitted to use polyethylene bags and/or sacks when transporting grapes .

§ During transportation, grapes should be protected as much as possible from possible damage .

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;

§ 5200 liters - from one hectare of vineyard.

9. Grape processing, winemaking and bottling

Grapes intended for the production of “Manavi” must be harvested only from vineyards cultivated in the Manavi 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 Manavi microzone for processing and the export of wine from the Kakheti viticulture zone for bottling are permitted only under strict accounting and control.

"Manavi" is made through the complete alcoholic fermentation of self-draining sweet .

In the production of "Manavi", only those operations, materials and substances that are permitted by Georgian legislation are allowed to be used .

"Manavi" 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 physical and geographical individuality of this part of the Iori Plateau is determined by its combined elevated-valley, undulating, weakly dissected relief and its location in a transitional zone from a continental climate to a maritime climate .

Climate – moderately humid, with moderately cold winters and warm, long summers .

The annual duration of sunlight in the microzone is within 2100-2200 hours , and during the vegetation period it is equal to 1650 hours . The annual total radiation is 120-130 kcal/cm 2 . The annual radiation balance is equal to 50-52 kcal/cm 2 .

The average annual air temperature in the microzone is within 9 - 12 ° C , the coldest month here is January, the average temperature of which varies from 0 to -2 ° C depending on the named altitudes . The average temperature of the warmest months (July, August) varies within 23.5-22 ° C , in Manavi - at an altitude of 650 m  it is 23 ° C.

The average annual absolute minimum temperatures are within the range of -12, -14 ° C. Once every 10 years , the minimum temperature may drop to -17, -19 ° C. Extreme temperatures are within the range of -25 – +39 ° C.

In most parts of the region , a steady transition of air temperature above 10 ° is observed in the first decade of April , and the temperature below 10 ° C falls in the last days of October . The duration of the vegetation period varies within 190 - 200 days , the sum of active temperatures varies from 450 to 800 m in altitude to 3800 - 3400 ° C. In the “Didi Zvri” microdistrict, it is within 3650 to 3450 ° C.

Cloudiness, based on the total cloudiness, is 55 - 60%. Winter and spring are characterized by more cloudiness (60-70%) , and summer by less (35 - 40%) .

The annual total precipitation in the microzone is within 590 - 865 mm , and during the growing season it varies within 400 - 600 mm .

The maximum annual precipitation is in May (90 - 130 mm), and the minimum in December (25 - 35 mm). Kakheti Mtsvane and Rkatsiteli begin to bloom on average from the second half of April (22.IV). Flowering begins in the first decade of June , and the grapes ripen in the second half of August . Kakheti Mtsvane blooms and ripens three days earlier than Rkatsiteli. In the Manavi microzones, Kakheti Mtsvane produces the best quality wine from grapes harvested in late September , when the active heat is 3300 ° and above. The number of such years here reaches 50% , while in the remaining years good quality table wine is produced .

The annual value of relative air humidity varies on average within the range of 69 - 70% . The air moisture saturation is lowest ( 62 - 64%) in the summer months (July, August). It reaches its highest value (76 - 79%) in late autumn and early winter.

The number of hail days in the microzone varies from 0.9 to 2.6 per year , depending on the altitude above sea level . The month with the most hail is May – 0.6-1.1 days.

In the southern foothills of the Gombori Range and the Iori River delta, in the area designated for vineyards , the prevailing winds are mainly from the west (25%) , east (25%) , and southeast (16-17%) . The average annual wind speed varies within the range of 2.2-2.6 m/s . In the lowland zone, especially in spring

It is equal to 2.8–3.3 m/s . The number of days with strong winds does not exceed 19. The maximum speed of strong winds of 40 m/s is expected once every 20 years , and once every 10 years the wind speed may reach 36 m/s . According to harmful winds , the microzone belongs to group I , therefore the main windbreaks should be constructed at a distance of 200-250 m .

Soils – A field morphological and laboratory study of soils was conducted , which included studying the soil profile from the surface to the bedrock , both by morphological signs and by laboratory physicochemical characteristics. For this, cuts were made in different places of the microzone in accordance with the relief forms, soil types and varieties .

Based on the research , brown soils with their subtypes and varieties and alluvial-proluvulent soils have been distinguished in the microzone , which can be classified as follows .

I. Brown soils:

1. Dark brown (chernozem) carbonate, thick , low humus, clayey and heavy loam, developed on loess-bearing clays;

2. Dark brown (chernozem) carbonate, thick , deep humus- rich , slightly crumbly and stony, clayey and heavy clayey soil, developed on loess-bearing clays and clayey conglomerate;

3. Dark brown (chernozem) carbonate, medium- thick, low humus, clayey and heavy loam, weakly granular and stony, developed on loess-bearing clays and clayey conglomerate;

4. Brown ordinary, carbonate, thick , medium and low humus, clayey and heavy loam, sometimes slightly gritty and stony, developed on loess-bearing clays and clayey conglomerate.

II. Meadow brown soils:

1. Meadow brown (old alluvial-deluvial) carbonate, of great thickness, medium and low humus content, heavy loam and light clay, developed on alluvial-proluvial sediments;

2. Meadow brown (old alluvial) carbonate, thick , low in humus , clayey and heavy loam, developed on alluvial sediments.

III. Alluvial-proluvial soil

1. Alluvial-proluvious carbonate, thick , medium humus-rich, strongly gritty and stony, clayey, developed on alluvial-proluvious sediments .

Dark brown (black earth) soils, which are characterized by a thick profile (variation 1 and 2), are distributed mainly in the upper part of the Chailuri, Kakabeti, Verkhviani, Kandauri, Badiauri and Shibliani territories , between the village settlement and the Tbilisi-Kakheti railway . The profile thickness of these soils varies within 0.8-1.2 m , and the active humus layer is 35-50 cm. Dark brown (black earth) medium- thick soil (variation №3) is represented in the territories of Manavi (plot "Zeiani") and Badiauri (plot "Fermeben") . The profile thickness of this soil is 50-70 cm, and the active humus layer is 35-40 cm . The soil of the first three varieties is characterized by a dark brown, blackish color in the upper accumulative (A) layer , brown or light brown in the transitional (B) layer , turning straw-colored downwards , and due to the high carbonate content , it takes on a whitish appearance or is streaked with lime stones.

The accumulation of carbonates in this layer is also observed in the form of open micelles . The structure in the accumulation layer is spongy-conglomerate . In the transitional (metamorphic B) layer it  is finely spongy or spongy, and below it is structureless, characterized by local roughness and stonyness (species difference 2, 3). The structure is loose in the upper layer , compact and dense below , developed on loess-bearing clays and clayey conglomerates.

Meadow brown (old alluvial-deluvial) soil (variation №5) is represented in the territory of the village of Manavi . In particular, on the plot "Zvrebi", "Mtsvane". The thickness of the profile of this soil reaches 1.5 - 2.0 m . The active humus layer is 45 - 50 cm . It is characterized by a brown color in the accumulative (A) layer, and below it is light brown in color, with a chalky appearance. The formation of genesis horizons is weakly expressed. The structure in the upper layers is hilly - hilly. In the lower layers it is weakly expressed or structureless. At a depth of 80-100 cm , a fossil layer is observed , with a relatively dark color. In the upper layers it is loose in structure, and below it is dense, with a heavy mechanical composition.

Meadow brown (old alluvial) carbonate, thick , heavy loamy and clayey soil (species II-6) is distributed mainly in the territory adjacent to the village of Manavi , along the lower side of the railway . The thickness of this soil profile exceeds 1.5 - 2.0 m . The active humus layer is within 50 - 60 cm . It is characterized by a brown color in the accumulation layer, brown color below . Rust spots from a depth of 80 - 100 cm . At a depth of 0-80 cm, it has a hilly and belt structure. Below it is structureless or has a weakly expressed structure . It is compact or loose in structure . It is characterized by a clayey and heavy loamy mechanical composition and moisture.

Alluvial-proluvial soils (type III-7) are represented in the northern part of the Manavi, Tokhliauri, Chailuri and Sagarejo-Giorgitsminda territories , on the extraction cones of Chailuri Khevi, Mathiantkhevi and Giorgitsminda Khevi . They are characterized by a deep profile and a 40-50 cm thick humus layer. In the upper humus layer , it has a fine-grained-concrete structure, below, it is loose, with a structureless structure . Strongly crumbly and stony. Developed on stony-pebbly and sandy sediments of the extraction cones .

As a result of laboratory research , it has been established that brown and meadow brown (old alluvial-deluvial and alluvial) soils (varieties 5 and 6) are mainly characterized by a low humus content and their amount in the active layer is mainly within 3.5 - 1.5% . It decreases sharply downwards . The exception is the soil of the second variety (plot "Khodabunebi" and "Samkali Zemshi" in the village of Kakabeti) where the humus content in deeper layers ( 100 - 120 cm) approaches the upper active layer and is 2.9 - 1.6% . The total nitrogen content is also almost in line with the amount of humus and in the active layer (A) is mainly 0.238-0.070%.

An exception is section III-6 (village Kakabeti, plot “Samkali Zemsi”), where its content is high and reaches 0.980% in the 0-20 cm layer . Another exception is ordinary brown soils (variation I-4), where the total nitrogen content is higher in the lower layers than in the upper layers and reaches 0.980-0.602% at a depth of 50-100 cm , which is illegal.

Hydrolytic nitrogen in the upper layer at a depth of 0-60 cm is within 11.70-5.60 mg per 100 g of soil, which is an average indicator . In the lower layers , the amount decreases steadily .

Human factor. The wine "Manavi" was created by leading specialists from "Samtrest" and has been produced since 1938 .

The geographical location of the Manavi microzone and the region's characteristic dry subtropical to moderately humid subtropical climate, dark brown (chernozem) carbonate soils , and the distinctive properties exhibited by the Mtsvane Kakheti grape variety in this microzone determine the special value of the wine "Manavi" .

11. Special labeling requirements

The name “Manavi” and the indication “ Wine with Protected Designation of Origin ” shall 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 – MANAVI Protected Designation of Origin and/or PDO

Russian font – М АНАВИ​​​​

12. Registration and notification

The recording and reporting of technological processes for the production and storage of "Manavi" 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 "Manavi", 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 measures 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 and winemaking

Grape harvest journal, grape harvest

Production journal, product turnover

Accounting journal, laboratory

Analysis logs, messages,

On-site inspection

Wine bottling, packaging and storage

Casting journal, in the finished goods warehouse

Place and conditions

Product movement journal, lab-

Rhetorical analysis journals

Physico-chemical characteristics of wine

Laboratory analysis logs

During the wine production process, before bottling and

After casting

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 in accordance with the rules established by the legislation of Georgia .

📷