Mukuzani

Registration No. 2

Registration date : 2005 30 08

Place of Origin : Mukuzani

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. №32, 0159, Tbilisi, Georgia (GE)

E - mail : info.georgianwine@georgianwine.gov.ge

1. Appellation of origin : Mukuzani

2. Product Description

2.1. Product Category

Wine " Mukuzan " red dry .

2.2. Organoleptic characteristics of the product

Wine " Mukuzani " red dry must meet the following requirements:

§ Color - dark garnet (dark red);

§ Aroma and taste - flawless, full of flavor, extractive, velvety, harmonious, with a varietal aroma characteristic of this geographical location;

§ When mature, it develops a pronounced bouquet with fruity tones .

2.3.  Physical and chemical characteristics of the product

Wine " Mukuzani " red dry must meet the following requirements:

§ Actual alcoholic strength by volume - not less than 11%;

§ Total alcohol content by volume - no more than 15%;

§ Sugar content - no more than 4 g/l;

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

§ Volatile acidity, calculated as acetic acid - no more than 1.2 g/l;

§ Total mass concentration of sulfur dioxide - no more than 150 mg/l;

§ The mass concentration of the sugar-free extract should not be less than 22 g/l.

3. Geographical area and zones of production

The Mukuzani wine microzone is located in Inner Kakheti, on the right bank of the Alazani River.

The Mukuzani microzone includes the continuation of the forest-edge slopes of the Tsiv-Gombori ridge to the Alazani River. It is bordered from the southwest by the Tsiv-Gombori ridge, from the northeast by the Alazani River , from the northwest by the Akuri ravine, and from the southeast the border starts from the mouth of the Tanana ravine, first following this ravine in a southwesterly direction to the so-called "complex", and then - the road to the Alazani Canal (to the Kotekhi Bridge) and after the Alazani Canal to Khaos Marni. After that , the border follows the highway in a northwesterly direction to the Vedzirula ravine, and from there it follows the Vedzirula ravine first in a westerly, then in a southwesterly direction and rises to the Gurjaani-Telavi highway. From the highway , the border follows Java Khishvili Street in a southwesterly to the slopes of the Tsiv-Gombori Mountains, and then northwest to the Chermi Gorge .

The microzone includes the territories of the villages of Chumlaki , Akhasheni, Zegaani, Mukuzani , Velistsikhe , Vazisubani , Shashiani, Kalaura , Vachnadziani and Kakhipari.

Grapes intended for the production of Mukuzani wine must be harvested only from vineyards cultivated in the Mukuzani microzone.

Grape processing and winemaking take place on the territory of the Mukuzani microzone . Grape processing and winemaking are also permitted outside the Mukuzani microzone , only within the Kakheti viticulture zone.

4. Grape varieties

The wine " Mukuzan " can be made only from Saperavi grape variety . The use of other varieties is not permitted in its production .

5. Viticulture practices

§ In the Mukuzani microzone, commercial vineyards intended for the wine “ Mukuzani ” 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 is 0.8 – 1.5 meters;

§ Stem height – 60–90 cm;

§ Pruning form – unilateral , bilateral Georgian, or free.

6. Grape maturity , harvest , transportation

§ Wine " Mukuzani " 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 ;

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

7. Grape harvest and wine production

The grape harvest per 1 hectare of vineyard should not exceed 10 tons .

The wine yield should not exceed 650 liters from one ton of grapes .

8. Winemaking practices

The wine " Mukuzan " is made through the complete fermentation of sorghum .

The grapes must be pressed and the must removed. Alcoholic fermentation takes place at a temperature not exceeding 30 ° C. After the completion of alcoholic fermentation, apple- milk fermentation begins, at the end of which the wine is subjected to total fermentation .

Wine " Mukuzani " can be aged or bottled without aging. In the case of aged wine " Mukuzani " , it is mandatory to age the wine in wooden barrels for at least 6 months.

The sale of Mukuz A Ni wine to the consumer market is permitted only in bottled form.

9. Connection with the special quality , characteristics and / or reputation of the wine

Geographical location

9.1. Natural factors

Climate

The formation of the weather in the Mukuzani microzone is determined by atmospheric processes developing in subtropical and temperate latitudes, changing from the east and west . The processes arising under the influence of the relief , in particular, the influence of cold air masses descending from the high peaks of the Kakheti Caucasus covered with glaciers. The climate here is moderately humid, with hot summers and moderately cold winters. The horizon from east to west in the areas selected for vineyards is significantly extended, which creates an effective radiation regime for the vines on the slopes inclined to the northeast . The annual duration of sunlight in the Mukuzani is not higher than 130 kcal/ cm2 , and during the growing season it is within the limits of 95-100 kcal/ cm2 . The total annual direct radiation is 75 kcal/ cm2 , and the diffuse radiation is 54 kcal/ cm2 .

The average annual air temperature is 12.5°C, with the warmest months (July, August) at 23.6°C, and the coldest month (January) at +1.1°C.

The sum of active temperatures in the microzone is 4120-3440°C.

The amount of atmospheric precipitation in the specific zone during the growing season is 645 mm, and its annual total is 870 mm. During the fruit formation period (June, July, August), the amount of precipitation is small, therefore additional irrigation is permissible. During the ripening period, the soil is moderately moist and the vineyard does not require irrigation.

The annual value of relative air humidity is 71%. Air moisture saturation is lowest in July (63%) and August (60%), relatively higher in late autumn (78%) and winter months (76-75%).

Snow cover is formed in the last decade of December, which disappears by mid-March. The number of snowy days in winter is 26. The first autumn frosts in the microzone begin at the end of November. The last frosts stop on average from March 24 and are expected once every 10 years until mid-April, the duration of the frost-free period in the zone is more than 230 days. The average annual absolute minimum air temperature in the specific zone is -9, -11 ° C. Once every 10 years the minimum temperature may drop to -15 ° C.

The average number of hail days per year is 2.1. The months with the most hail are May (0.7 days) and June (0.5 days).

The microzone is dominated by westerly (32%) and southwesterly (23%) winds. Windless days average 21% per year. At night, before sunrise, cold air masses descending from the high peaks of the Caucasus intensify winter frosts and the risk of spring frosts.

The Mukuzani microzone belongs to the 3rd group of regions affected by harmful winds. The average annual wind speed is 1.4 m/s. In order to protect against its negative impact, it is recommended to plant two-row windbreaks in the best case scenario.

Soil

Based on the analysis of existing research materials, the following types and varieties of brown, alluvial and deluvial soils have been identified in the microzone:

1) brown, thick, slightly granular, clayey and loamy;

2) dark brown (old alluvial), thick, clayey;

3) Dark brown, medium-thick, slightly gritty, medium to light clay;

4) Rendzino-brown, very thick, weakly granular, light clay and heavy loam;

5) Rendezino-brown, medium thickness, slightly granular, loamy and clayey;

6) Forest brown, thick, slightly crumbly and stony, heavy loam;

7) Deluvial carbonate, thick, clayey;

8) Alluvial-carbonate clay of great thickness;

9) Alluvial-carbonate thick, scaly clay.

Brown soils of large and medium thickness are present in the main part of the territory.

The deluvial carbonate soil is found in the central part of the microzone, at the end of the northeastern slopes of the Tsiv-Gombori Mountains, and in the form of gently sloping plumes.

In thick soils, the profile depth varies from 80-100 cm to 110-130 cm. In medium-thick soils, the profile thickness is from 60 - 70 cm to 70-80 cm. The active humus layer is respectively from 50-60 to 75-85 cm in thick soils, and 30-40, 40 - 50 cm in medium-thick soils .

The mechanical composition of the soils is medium, heavy , or light loamy, and in some places reaches medium loam. The structure goes from granular-coarse (in the upper layers) to coarse-peaty and further down to beltovan. The soil profile is represented by roots, organic residues, lime stones and pebbles. Calcium carbonates increase from top to bottom and in the lower layers reach 24% in some places, and the lower layers of some cuts (in rendzino-brown) contain very large amounts of calcium carbonates.

The humus content is low everywhere . The content of hydrolytic nitrogen, soluble phosphorus and exchangeable potassium in these soils is generally low. The soil pH is medium alkaline.

The studied soil cover is represented on sloping relief forms and the soils are developed on rocks with a high content of carbonates. All this , together with the exposure, lighting and climatic conditions, provides the opportunity to obtain the high-quality oak wine " Mukuzani " .

9.2. Human factor

Viticulture and winemaking have been practiced in the Mukuzani microzone since time immemorial. At the beginning of the 19th century, the estate of Aleksandre Chavchavadze, which was distinguished by significant capital investments and advanced technologies, flourished here.

The abolition of serfdom in the second half of the 19th century gave a powerful impetus to the development of the sector, and the economy in general . Free labor was replaced by hired labor, the marginalized and underdeveloped regions were quickly integrated into the fabric of common capitalist farmingrelations .

These processes became more tangible for viticulture and winemaking in the 1880s, when the Department of Princely Estates massively purchased the estates of Kakheti nobles, including Mukuzani and Zega - An , and began to rapidly modernize vineyards and wineries.

These processes were further strengthened in the 1920s, when the Georgian scientific centers in Tbilisi and Telavi began to function . New vineyards were planted with grafted seedlings, wineries equipped with modern equipment were built in Mukuzani and Zega, and new technologies were introduced .

The wine " Mukuzani " has been produced since 1888 and is deservedly considered the flagship of Georgian red dry wines. It has received 13 medals at various international competitions and exhibitions until 1990 , including 8 gold, 4 silver and 1 bronze medals.

The geographical location of the Mukuzani 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 Saperavi grape variety grown in this zone, and the local, centuries-old tradition of viticulture and winemaking organoleptic properties of Mukuzani, characteristic only of this wine.

10. Special rules for product labeling and packaging

The name “Mukuzani” and the indication “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 – MUKUZANI Protected Designation of Origin and/or PDO

რუსული შრიფტით – MUKUZANI Protected name of place of origin

11. Transitional provisions

12. Registration and notification

The technological processes of production and storage of Mukuzani wine 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 “Mukuzani”, 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, check on the ad

Cultivation methods

Agrotechnical activities registration journal, medication journal. Check on Ad Gil

Harvesting and transportation

Vintage magazine

Grape yield per hectare

Vintage magazine

Total grape harvest

Vintage magazine

Grape processing and winemaking

Grape receipt journal , grape processing journal , product turnover journal , laboratory analysis journals , notifications, on - site inspections

Place and conditions for bottling , packaging and storage of wine

Casting journal , finished goods warehouse 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

The LEPL National controlWine over the observance of production specifications and the correct use of the designation of origin in accordance with the rules established by the legislation of Georgia

15. Microzone map

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