The Sviri Protected Designation of Origin (PDO) is a recognized wine appellation located in the Kvemo Kartli region of southeastern Georgia. This PDO reflects the deep-rooted winemaking traditions of the area, combining both modern and ancient techniques, including the unique Georgian **Qvevri method**. The Sviri zone is notable for its balanced climate, distinctive soil types, and the cultivation of both indigenous and widespread Georgian grape varieties. Wines produced under this PDO are distinguished by their authenticity, typicity, and adherence to strict quality standards.

The micro-zone "Sviri" is located in the left bank of the river Kvirila, on the coordinates – 42°07' of Northern longitude and 42°55' of Eastern latitude, on the Northern slopes of the Southern foothills of Outer Imereti. Sviri includes the villages of Shua Imereti: Pirveli Sviri, Meore Sviri, and administrative borders of Rodinauli. It is situated averagely on 220 m above sea level.

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### **Geographical and Environmental Characteristics**

* **Location:** Kvemo Kartli region, southeastern Georgia

* **Municipalities:** Bolnisi and Dmanisi

* **Altitude:** 500–700 meters above sea level

* **Topography:** Undulating hills and valleys

* **Climate:**

* Moderate continental

* Warm, dry summers and mild winters

* Average annual precipitation: 500–600 mm

* Protected from harsh northern winds

* **Soil Composition:**

* Predominantly clay loam and sandy loam

* Limestone and carbonate-rich subsoils

* Well-drained, moderate fertility

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### **Viticultural Characteristics**

* **Vineyard Practices:**

* Traditional and modern training systems

* Yield control enforced to ensure grape quality

* Sustainable viticulture increasingly adopted

* **Authorized Grape Varieties:**

#### White:

* **Rkatsiteli** – high acidity, structure, and aging potential

* **Mtsvane Kakhuri** – aromatic, adds freshness and complexity

#### Red:

* **Saperavi** – deeply pigmented, rich in tannins and extract

* **Tavkveri** – light to medium-bodied, aromatic, local significance

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### **Winemaking Techniques**

* **Styles Permitted:**

* **European/Classic Style:** Stainless steel or oak fermentation and aging

* **Traditional Georgian Qvevri Method:** Fermentation and aging in clay vessels buried underground

* **White Wines (including Amber wines):**

* Skin contact duration can vary from short (European) to extended (Qvevri – 4–6 months)

* Characteristics: Citrus, apricot, dried fruit, floral tones, often with tannic structure and minerality

* **Red Wines:**

* European and Qvevri styles both practiced

* Characteristics: Blackberry, cherry, plum, with soft to firm tannins depending on method

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### **PDO Regulations and Certification**

* **Production Rules:**

* Grapes must be grown within Sviri PDO boundaries

* Only authorized varieties permitted

* Controlled yields and vineyard practices

* Use of traditional or approved modern winemaking techniques

* **Quality Standards:**

* Chemical and organoleptic analysis required before PDO labeling

* Wines must reflect the typicity of the Sviri terroir and grape expression

* **Labeling Requirements:**

* Must indicate "Sviri PDO"

* Vintage, grape variety (optional), and production method (optional) may be included

* Qvevri wines may carry additional certification under Georgia’s intangible cultural heritage guidelines

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### **Conclusion**

Sviri PDO represents a compelling fusion of tradition and terroir in Georgian winemaking. With its optimal growing conditions, heritage grape varieties, and allowance for both Qvevri and modern techniques, the region is producing wines of increasing international recognition. Sviri’s commitment to quality and authenticity ensures its place among Georgia’s most respected wine appellations.

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Svir

Registration  No. 793

Registration date : 10/12/2007

Place of Origin : Svir

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: "Svir"

2. Additional notes

3. Type, color and basic requirements

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

§ Color - from straw to dark straw, with a yellowish tint;

§ Aroma and taste - flawless, microbiologically healthy, harmonious, pleasantly cheerful, refined, with a varietal aroma characteristic of this place, when matured, it develops a pleasant bouquet with fruity tones;

§ The actual alcoholic strength by volume must not be less than 11 % ;

§ The mass concentration of the reduced extract should not be less than 19 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 g/l, and in mature 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 Sviri microzone is located on the left bank of the Kvirila River , at coordinates 42 ° 07 ׀ North latitude and 42 ° 55 ׀ East longitude , on the northern slopes of the southern foothills of Central Imereti . It includes the administrative borders of the villages of Central Imereti - First Sviri, Second Sviri, Rodinauli . The absolute height above sea level is on average 220 m .

5. Grape varieties

"Svir" can only be made from Tsolikouri, Tsitska and/or Krakhuna grape varieties grown in the Svir microzone .

6. Vineyard cultivation, pruning, shaping and maintenance

§ In the Sviri microzone, commercial vineyards intended for the wine “Sviri” must be built at an average altitude of 220 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

§ “Svir” 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, tarps, stainless steel, plastic , or specially painted containers.

§ 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 yield 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 "Svir" must be harvested only from vineyards cultivated in the Svir microzone .

Grape processing and winemaking are permitted only within the administrative borders of the Zestafoni and Terjola municipalities , while bottling is permitted outside these two districts, only on the territory of Georgia.

In addition, the export of wine from the administrative borders of Zestaponi and Terjola municipalities for bottling is permitted only under strict conditions of restriction and control.

"Svir" is made by fully fermenting the self-draining sweet in a qvevri (jar) accompanied by 4-6 % fermented chacha.

"Svir" may only be placed on the consumer market in consumer packaging .

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

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

Climate – The climate is moderately humid – with hot summers and moderately cold winters, with double precipitation throughout the year . The annual duration of sunlight exceeds 2180 hours , and during the vegetation period it reaches 1610 hours . Direct solar radiation falling on the horizontal surface annually is 70-75 kcal/ cm2 , diffuse radiation is 50-54 kcal/ cm2 , total solar radiation annually

It is 120-130 kcal/ cm 2. The ratio of the available amount of sunlight to its possible amount is on average very high in the summer months and September and is equal to 68 %.

The number of clear days during the grape ripening period (August-September), depending on the overall and lower -level cloudiness, reaches an average of 17-18.

The average annual air temperature is 11.9 ° C. The average temperature of the coldest month , January , is +0.5 ° C, while the warmest months , July and August , are close to each other and are 23.1–22.9 ° C. The average annual absolute minimum of air temperatures is -10 ° C, with an absolute minimum of -23 ° C. The average annual absolute maximum of air temperatures is 34 ° C, with an absolute maximum of 38 ° C.

The daily amplitude of air temperature is highest in the summer months (June, July, August) and reaches an average of 9 ° C and above . This indicator is lowest ( 4.8-5.5 ° C) in winter.

A sustained transition of the average daily temperature above 10 ° C ( the beginning of the active vegetation of the vine ) is observed on 8.IV, and a decrease is observed in the fall (30.X) . The period of average daily temperatures above 10 ° C is 204 days. During this period, a total of 3730 ° C active temperatures are accumulated .

The first frosts in autumn begin on average on November 15. Such frosts may occur once every 10 years on October 20 , although the grape harvest has already been harvested during this period .

The last frosts in spring end on average on April 1. Once every 10 years, late frosts may not end until April 17 .

The annual total precipitation is 884 mm, of which 662 mm falls during the growing season . The highest precipitation (150 mm) falls in May and June (130 mm). During the grape ripening period, especially in September, precipitation is more than sufficient and amounts to 75 mm.

The average annual relative humidity is 71% . During the growing season , this figure does not exceed 68% .

The average number of hail days per year is 2.2 . Hail occurs most frequently in May (0.7 days) and June (0.5 days) . In unusually hail years, the number of hail days can reach 5 .

The average annual soil surface temperature is 14 ° C. In the warmest months (July, August), the average soil surface temperature reaches 28 ° C ; in the coldest month, January , it is -1 ° C.

The prevailing winds are from the west (32%) and southwest (23%) . The average annual wind speed is 1.4 m/s .

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

Soils – The territory for the production of wine “Svir” is located in the extreme eastern part of Western Georgia and in particular the Colchis Plain and is directly adjacent to the foothills of the North and South Caucasus . The main part of the territory is characterized by a flat relief , while the southeastern part , which is represented by gently sloping slopes and small terraces in the hilly zone of the foothills , is represented by valleys directed to the northwest and west.

The lower belt presents alluvial and deluvial soil types and variations, while the middle belt presents alluvial soil types and variations.

The above -mentioned soils differ from each other both in the thickness of the profile and humus layer , as well as in the roughness of the mechanical composition . Of the above -mentioned soils , alluvial soils are represented on the first and second terraces of the Kvirila River . The profile thickness of these soils exceeds 1 meter , and the active humus layer is within 30-40 cm . According to the mechanical composition , the relatively old alluvial soils represented on the second terrace are mainly heavy loams and clays, while the relatively new alluvial soils are medium and light loams. In          some   sections,    roughness is characteristic .

Deluvial soils are represented in relatively small sections at the ends of the lower slopes of the hilly zone of the foothills . The thickness of the profile of these soils exceeds one meter , while the active humus ones are within 40-50 cm . They are characterized by a clayey mechanical composition.

The humus content in the active layer of both alluvial and deluvial soils is mainly within 2.5-1.5% , and gradually decreases in the lower layers . Hydrolytic nitrogen is mostly contained in small quantities and is mainly within 2.5 mg per 100 g of soil. The phosphorus content is also characterized by low values ​​and does not exceed 8.0 mg per 100 g of soil. Exchangeable potassium varies within wide limits and is mainly within 5.0-4.0 mg per 100 g of soil. The reaction of the soil is mainly neutral and weakly alkaline. In some cases , it is biased towards weakly acidic and the pH indicator varies within 5.8-7.6 . Carbonates are contained in small quantities in some sections , and the soils are represented in the middle belt of the zone . Its profile thickness is within 70-100 cm , and the active humus layer varies within 25-35 cm . It is characterized by heavy loamy and clayey mechanical composition, with a weak acidic reaction. The humus content in the active layer is mainly within 2.5-1.5%, and gradually decreases downwards , the main nutrient elements (NPK) are generally much lower in content .

Humus-carbonate and loamy soils are represented in the upper part of the microzone . On hilly-hilly relief forms. The profile thickness of these soils varies within 60-100 cm, and the active humus layer within 30-40 cm . It is characterized by heavy loamy and clayey mechanical composition, the humus content in the active layer is mainly within 2-3% and gradually decreases downwards , these soils are characterized by low indicators in terms of the content of basic nutritional elements (NPK) . In some cases , it reaches an average indicator . The soil reaction pH in loamy soils is mainly neutral or slightly acidic , and the pH indicator is within 5.6-7.0 . Humus-

Carbonate soils are moderately to weakly alkaline and have a pH of 7.3-8.0 . The carbonate content in humus-carbonate soils generally ranges from 2.5-16.0%, and in some cases it can be higher .

Human factor - "Viticulture and winemaking have existed in Imereti since time immemorial and have always been the main branch of people's agricultural activity . Even Circeus hosted Ulysses and his companions with wine , and ancient writers praised the high-quality wines of Colchis . Dubois de Montperre and Chardin, who traveled to the Caucasus, confirm that viticulture and winemaking were of great importance in the life of the population" (Ermile Nakashidze).

The development of viticulture in Imereti , despite a number of obstacles, was given relatively broad prospects from the second half of the 19th century . In 1873 , the area of ​​vineyards in Imereti amounted to 19,377 ha and was steadily increasing. In 1875 , their area already amounted to 21,370 ha, and by 1895 - 23,585 ha.

Since 1890 , M. Kostava's firm "Kostava and Brothers" has been producing and selling Imereti wine - " Svir " in Kutaisi .

V. Kalatozishvili has been producing and selling wine since 1894 under the name -

"Svir Wine No. 1 Iveria".

During the same period , the Sviri and Kvaliti wine cooperatives were selling wine “Sviri” from the cellars of I. Arshibaia and I. Kvenetadze.

In 1886 , powdery mildew appeared in Imereti and began to spread rapidly , and from 1889 - phylloxera. The mass spread of fungal diseases and phylloxera led to the gradual decline and then death of vineyards over a large area . This explains the fact that by 1908 the area of ​​vineyards in Imereti had almost halved compared to 1895 and amounted to 12,857 hectares .

Following the use of effective methods of combating powdery mildew and phylloxera , the area of ​​vine plantations in Imereti began to gradually increase , reaching 21,690 ha by 1940 , and 23,125 ha by 1968 .

In 1935 , a winery was built in the first Svir, and a year later - in the second Svir.

In 1950 , under the direct leadership of the chief winemaker of the Zestaponi Production Association , Petre Chachi- Ashvili , the wine “Sviri” was revived , which was made from Tsolo -Kouri, Tsitsa and Krakhuna grape varieties . At different times, winemakers worked on improving the technology of this wine : Petre Demetradze , Mikheil Asatiani, Gizo Robakidze, Jondo Zhorzholadze and others.

The geographical location of the Sviri microzone , the climate characteristic of the region , the diversity of soils , the special characteristics of the Tsolikouri, Tsitska and Krakhuna varieties , and the local, centuries-old tradition of viticulture and winemaking determine the unique organoleptic properties of the Sviri wine , characteristic only of this wine .

11. Special labeling requirements

The name “Svir” 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 – SVIRI Protected Designation of Origin and/or PDO

In Russian font – СВИРИ Защищённое намение места огигения

12. Registration and notification

The recording and reporting of technological processes for the production and storage of "Svir" 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 “Sviri”, 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

Debate

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 journal of product movement , La-

Laboratory analysis journals

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 records

15. 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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