Covered

Registration  No. 790

Registration date : 10/12/2007

Place of Origin : Napareuli

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: "Nafareuli"

2. Additional notes

3. Type, color and basic requirements

"Nafareuli" is a dry wine that can be white or red.

"Nafareuli" white must meet the following requirements:

§ Color – light straw-colored;

§ 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 acidity, must be: in young wine, not less than 5.0 g/l, and in mature wine - not less than 4.3 g/l;

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

"Nafareuli" red must meet the following requirements:

§ Color – dark red;

§ Aroma and taste – flawless, full of flavor, masculine, extractive, velvety,

With a harmonious varietal aroma characteristic of this geographical location, it develops a pronounced bouquet with fruity tones upon aging;

§ 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 Napareuli microzone is located in Telavi Municipality, on the left bank of the Alazani River . The vineyard areas are located in the lower reaches of the left tributaries of the Alazani River , the Stori and Didkhev-Lo- Pota valleys flowing from the southern branches of the Caucasus - at coordinates 42 ° 3' north latitude and 45 ° 31' east longitude . The vineyard areas vary in altitude from 400-500 meters above sea level .

The Napareuli microzone includes the villages of Napareuli, Saniore , Jughaani, Artana, Pshaveli , and Laliskur.

5. Grape varieties

"Nafareuli" red can be made only from Saperavi and/or Saperavi Budeshuriseburi grapes grown in the Nafareuli microzone , and the use of other varieties is not permitted .

"Nafareuli" white wine can be made only from Rkatsiteli grapes grown in the Nafareuli microzone . When making "Nafareuli" white wine , up to 15% of Kakheti Mtsvane grapes grown in the same microzone may be added to the Rkatsiteli grapes.

6. Vineyard cultivation, pruning, shaping and maintenance

§ In the Napareuli microzone, commercial vineyards intended for the wine "Napareuli" must be cultivated at an altitude of 450 - 750 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

§ “Nafareuli” is made only from ripe grapes. The sugar content of the grapes at the time of picking must be at least 19%.

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

§ ტრანსპორტირებისასყურძენიმაქსიმალურადუნდაიყოსდაცულიშესაძლოდაბინძურებისაგან.

8. Grape harvest and wine production

The grape harvest per 1 hectare of vineyard should not exceed:

§ For Rkatsiteli - 10 tons;

§ For Saperavi - 10 tons;

§ Saperavi for Budeshurisebri - 10 tons;

§ For Kakhetian greens - 8 tons.

The wine yield shall not exceed 650 liters from one ton of grapes. The wine yield from one hectare of vineyard shall not exceed:

§ 6500 liters - for Rkatsiteli;

§ 6500 liters - for Saperavi and Saperavi Budeshurisebri;

§ 5200 liters - for Kakhetian greens.

9. Grape processing, winemaking and bottling

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 Napareuli microzone for processing and the export of wine from the Kakheti viticulture zone for bottling are permitted only under strict accounting and control.

“Nafareuli” red is made through the complete alcoholic fermentation of wort , while “Nafareuli” white is made through the complete fermentation of only the free-flowing sweet .

“Nafareuli” is permitted to be sold on the consumer market only in consumer packaging .

Only those operations, materials , and equipment 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 Napareuli microzone is characterized by a moderately humid climate, with moderately cold winters and hot summers. The peculiarity of the local climate is mainly determined by the relief conditions and its characteristic circulation processes.

On the left side of the Alazani River , as a result of the greater cloudiness of the sky , the annual duration of sunlight is less than on the right bank of the river and is equal to 2050 hours . During the grape growing season , this indicator does not exceed 1500 hours . The ratio of the available amount of sunlight to its possible amount in the summer months and September is on average - 63%; the main component of the heat balance of the location is direct solar radiation on the surface perpendicular to the rays , equal to 120 - 130 kcal/cm 2 , and on the horizontal - 70 - 75 kcal/cm 2 . The radiation balance is 52-54 kcal/cm 2 annually .

The average annual air temperature is 12.4 ° C. The average temperature of the coldest month (January) is +0.5 ° C, and the warmest months (July-August) reach 23.7-23.4 ° C. The average annual absolute minimum of air temperature is  -13 ° C, the absolute minimum is -24 ° C. The average annual absolute maximum of air temperature is 36 ° C, and the absolute maximum reaches 39 ° C.

The air temperature rises above 10 ° C on April 5th, and the temperature drops below this level on November 2nd .

The average multi-year value of the sum of active temperatures here is 39-20 ° C.

The average annual total of atmospheric precipitation is 845 mm, and 630 mm during the growing season . The largest amount of precipitation falls in May (132 mm) and June (112 mm). The average amount of precipitation during the grape ripening period (VIII-IX) is 145 mm . The hydrothermal coefficient in August-September is 1.0 and 1.3 . Therefore , the grape ripening period, except for some cases , is provided with moisture . In some years, there is often a moisture deficit in August .

The largest amount of precipitation falls in the spring (34%) - summer (32%) periods, with relatively less (22%) in autumn and winter (12%) .

The average annual relative humidity of the air is 74% . During the growing season, this indicator averages 71% , which is very close to the favorable norm established for the biological phases of the vine (70%). Humidity

It reaches its highest value in late autumn and early winter (82%). It is relatively lower (66-67%) in the second half of summer.

The first frosts in autumn begin on average on November 11. Once every 10 years, the first frosts may begin on October 16 .

The last frosts of spring usually end in late March . Once every 10 years, late frosts may not end until mid - April .

The average number of hail days per year is 1.6 . The hail season is from March to October . Hail occurs most often in June (0.5 days) and May (0.3 days) . In years with high hail, 5 hail days are expected here .

In most years (77%), the snow cover is unstable. Snow cover forms in the third decade of December and disappears in the first few days of March . The number of snowy days is 26 on average .

The Alazani Plain, which runs from northwest to southeast, is dominated by winds from the west (23%), east and southeast (16-17%) . From time to time, they are replaced by winds from the north (17%) .

The average annual wind speed is 1.9 m/s . Wind speeds are relatively high during the year in spring and early summer (2.1-2.4 m/s). The lowest wind speeds (1.3 m/s) are observed in December . The number of days with strong winds (≥ 15 m /s) averages 9 per year , while the highest number reaches 39 .

According to the above data , the microzone belongs to the III group of regions with harmful effects of winds .

Soil – The Napareuli microzone is bordered from the north by the end of the southern slopes of the Caucasus , and from the south by the first left terrace of the Alazani River . The main part of the relief is gently sloping plains and gently sloping slopes in the south and southwest direction . The main part of the mentioned territory is represented by areas occupied by vineyards , meadows and arable lands. The territory is represented on the second left terrace of the Alazani River and on the right and left terraces of its tributaries, the Lopota and Stor rivers .

Geographically, the mentioned area is built of sedimentary rocks of Quaternary and later ages , which mainly consist of silty- clayey and silty-silty layers brought by the Alazani River and its tributaries , the Lopot and Stor rivers , and appear as direct soil- forming rocks.

The following types of alluvial and deluvial soils are mainly represented :

· Alluvial carbonate, thick , heavy clay;

· Alluvial non-carbonate, thick , light clay and heavy loam;

· Alluvial-non-carbonate, thick , light and medium loam;

· Alluvial non-carbonate, very thick, weakly grained, silty;

· Alluvial non-carbonate, very thick, strongly grained, silty;

· Deluvial, carbonate, thick , heavy clay and loamy;

· Deluvial non-carbonate, medium to large thickness, coarse-grained, heavy clay;

· Deluvial, non-carbonate, very thick, up to 100 cm deep , crumbly, light clay and heavy loam.

According to morphological characteristics , alluvial soils are light brown-brown in color in the upper layers, becoming more grayish in color downwards ; their structure is coarse-grained and coarse-grained. In deeper layers , it is weakly expressed. Especially in soils of the 4th and 5th varieties .

Soils of the first and second types are characterized by heavy loam and light clay mechanical composition . The third type is medium and light loam ; soils of the fourth and fifth types are characterized by a soft mechanical composition .

The soils of the first and second types are compact and dense in structure . The soils of the third type are loose . The soils of the fourth and fifth types are characterized by a loose structure . In addition, the soils of the fourth and fifth types are characterized by a loose texture . In contrast, the soils of the first type are characterized by the content of carbonates , while the soils of the second-fifth types are carbonate-free.

Deluvial soils (varieties 6, 7, 8 ) are brownish in color . They have a loamy-loamy structure, loose in the arable layer and dense below .

The sixth and seventh varieties in terms of mechanical composition are clayey and heavy loams, while the sixth variety is light clay and heavy loam.

In contrast, the sixth type of soil is carbonate, while the seventh and eighth type of soils are non-carbonate.

The percentage of humus in the profile of these soils varies mainly within 3.0 - 0.5% , and in the active layer it is within 3.0 - 1.0% . Hydrolytic nitrogen is present in medium and small amounts and in the active layer of the soil is mainly within 6.5 - 2.5 mg per 100 g of soil. The content of soluble phosphorus is also mainly low and is within 8.5 - 1.5 mg per 100 g of soil. In some cases , it is present only in trace amounts.

Also, exchangeable calcium is present in low content , mainly in alluvial soils, and is within the range of 16.03 - 2.0 mg per 100 g of soil. In exceptional cases (in deluvial soils) its content is quite high and reaches 32.0 - 59.0 mg per 100 g of soil.

Soils of the first and sixth varieties contain carbonates in small amounts and are present in the range of 12.8 - 0.8% . Soils of the remaining varieties do not contain them at all .

The soil reaction (pH) in carbonate soils is weakly and moderately alkaline , with a pH value in the range of 7.3 - 8.2 . The remaining soils are characterized by a neutral or weakly alkaline reaction , with a pH value in the range of 6.4 - 7.2 .

Human factor - just like in other parts of Georgia , in Kakheti and in the Napareuli microzone itself , the history of viticulture and winemaking goes back thousands of years . During this time , it has been developing , growing , and gaining experience.

In 1797 , King Erekle granted the prominent statesman Garsevan Chavchavadze estates in Kakheti, including the village of Napareuli.

After the death of Garsevan Chavchavadze , the management of the estates was taken over by his son Aleksandre Chavchavadze , who turned out to be a fairly good farmer . Aleksandre implemented several important reforms in his estates , through which the quality of both the vineyard and the wine significantly increased .

In 1886 , the Department of Princely Estates purchased all of the Chavchavadze estates from the heirs of Alexander Chavchavadze - in Tsinandali, Napareuli, Uriatubani, Mukuzani, Zegani and Mughanlo, with a total of 15,089 dessetinas (16,447 ha) remaining at that time . Among them , the largest estate was Napareuli - 11,395 dessetinas.

The vineyards on the Napareuli estate covered an area of ​​129 dessetina (140 hectares) , from which an average of 71.4 buckets of wine were produced per hectare . There were also three white-lime cellars with 164 qvevri and 6 wine presses.

The Department of Princely Estates , just like in Tsinandali, immediately began to modernize the sector here (new technologies, modern European- made machinery and equipment, professional staff), which quickly yielded the desired results.

Based on European experience and European technologies , it was during this period (1880s ) that the widely known wine brands were created - No. 66 Napareuli White and No. 47 Napareuli Red.

The greatest contribution to the development of local winemaking was made by such high- class professional winemakers of the princely estates as Masano, Gogol -Yanovsky, F. Zhofrio, Alexander Egorov, Mark Popich, Trifon Baakashvili and others.

The wine "Nafareuli" has been produced since 1890. It has participated in numerous competitions and exhibitions , and until the 1990s, the white "Nafareuli" received 1  gold, 6 silver , and 1 bronze medal, and the red wine received 6 gold and 2 silver medals.

The geographical location of the Napareuli microzone , the typical climate for the region : moderately warm winters and hot summers, moderate amount of atmospheric precipitation , diversity of soils , the special characteristics of the Rkatsiteli and Motse Uli Saperavi and/or Saperavi Budeshuri varieties characteristic of this zone , and the centuries-old tradition of viticulture and winemaking determine the unique organoleptic properties of the wine "Napareuli" , characteristic only for this wine .

11. Special labeling requirements

The name “Nafareuli” 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 – NAPAREULI Protected Designation of Origin and/or PDO

რუსული შრიფტით – NAPAREULI Protected name of place of origin

12. Registration and notification

The recording and reporting of technological processes for the production and storage of "Nafareuli" 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 "Napareuli", 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 receipt journal, grape processing journal , product turnover journal , laboratory

Analysis logs, 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

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 .

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