Tibaan

Registration  No. 796

Registration date : 10/12/2007

Place of Origin : Tibaani

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: "Tibaani"

2. Additional notes

3. Type, color and basic requirements

"Tibaani" is an amber-colored dry wine that must meet the following requirements:

§ Color - from dark amber to straw-colored;

§ Aroma and taste - full-bodied, energetic, extractive and velvety, with a well-expressed varietal aroma, moderate and soft bitterness, which determines its typicality. During aging, the wine develops a pronounced bouquet with fruity tones;

§ The actual alcoholic strength by volume must not be less than 12 % ;

§ 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 tartaric acid, must not be less than 3.5 g/l;

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

4. Geographical area and zones of production

The “Tibaani” microzone is located in Inner Kakheti, in the eastern part of the right side of the Alazani Valley , on the southeastern plain of the Gombori Range at the coordinates of 41 ° 35' north latitude and 46 ° 00' east longitude in the Sighnaghi region . The absolute altitude of the area suitable for vineyard cultivation is on average 350 to 550 meters above sea level .

The "Tibaani" microzone includes the settlements of the villages of Tibaani, Kvemo Machkhaani , Jugaani , and Dzveli Anagi.

5. Grape varieties

"Tibaani" is made only from Rkatsiteli grapes grown in the Tibaani microzone . When making "Tibaani", up to 15% of Kakheti Mtsvani and Khikhvi grapes grown in the same microzone may be added to the Rkatsiteli grapes .

6. Vineyard cultivation, pruning, shaping and maintenance

§ In the Tibaani microzone, commercial vineyards intended for the wine "Tibaani" must be cultivated at an altitude of 350 - 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-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

§ “Tibaani” 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 .

§ 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:

§ For Rkatsiteli - 10 tons;

§ For Kakhetian greens - 8 tons:

The wine solution should not exceed:

§ 650 liters - from one ton of grapes;

§ 6,500 liters - from one hectare of vineyard for Rkatsiteli;

§ 5,200 liters - for Kakhetian greens from one hectare of vineyard .

9. Grape processing, winemaking and bottling

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

When making "Tibaani", alcoholic fermentation takes place only in a qvevri on a durdo (along with the entire amount of chacha-claret ). After the alcoholic fermentation is complete , the qvevri is filled with similar wine and left on a durdo for no less than February 1 of the year following the vintage .

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

In the production of "Tibaani", only those operations, materials , and items that are permitted by Georgian legislation are permitted .

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

Climate - The climatic conditions are moderately humid subtropical, characterized by moderately cold winters and hot summers; with a two-time minimum of precipitation during the year .

The average annual air temperature in the viticulture area is quite high and is 12.4 ° C , the average temperature of the warmest month is 24.2 ° C, and the coldest month is close to +1.0 ° C .

The sustained transition of the average daily air temperature above 10 ° C occurs in the first pentad of April (5.IV), and the downward transition occurs in the first days of November (3.XI) . The duration of the period with temperatures above 10 ° C is 212 days.

The sum of active temperatures reaches an average of 4100 ° C.

The annual duration of sunlight is within 2200-2300 hours . During the growing season , it varies within 1500-1700 hours .

Relatively less precipitation falls than in the outer Kakheti microzones located further west . The annual total precipitation here is 636 mm . The average monthly precipitation is highest in May (105 mm); the least precipitation falls in December-January (25-26 mm); here, during the vegetation period, their amount is 464 mm .

The number of days with hail during the growing season (April-October) is 1.6 on average . Hail is rare in the remaining months of the year . Hail occurs relatively frequently in May (0.7 days).

The total amount of precipitation during the warm months of the year (April, May, June , and October) significantly exceeds its potential evaporation. Therefore, the vineyard does not require irrigation during these months .

In July and August, the hydrothermal coefficient is less than 1 , i.e. the amount of precipitation falling is less than its evaporation and drought occurs . The duration of the drought period is on average 72 days . The drought begins in the first pentad of July and ends in mid - September .

In Inner Kakheti, winds blow mainly along the Alazani Valley , where northwest (29%), west (19%) , east (17%), and northeast (10%) winds predominate .

The average annual wind speed in the specific zone does not exceed 1.0 m/s , therefore it belongs to the wind- impacted zone. 4- row main windbreak forest strips should be planted taking into account the north -west and east- facing winds.

Spring frosts end on average in late March (31.III) . The first autumn frosts begin in the beginning of the second decade of November (12.XI) . The duration of the frost-free period is 225 days .

The average annual absolute minimum air temperature is -11, -12 ° C. Once every 10 years , the minimum winter temperature may fall below -16,  -17 ° C ; the absolute minimum in the zone is -24, -25 ° C. However, such a case is extremely rare here .

Soil - The vineyard areas are located at the end of the northeastern slopes of the southeastern part of the Tsivgombori Mountains . They adjoin the southern part of the Alazani Valley , which is located on the right terrace of the Alazani River .

It consists of gently sloping ridges and slopes towards the northeast .

The extreme southern part is represented by black earth soil, while the northern and western parts are represented by alluvial and deluvial-proluvular soil types and variations, which differ from each other in profile thickness, mechanical composition , and roughness.

The profile thickness of these soils is mainly within 0.8 - 1.5 meters , while the thickness of the active humus layer varies within 40 - 60 cm .

According to the mechanical composition , these soils mainly belong to heavy loams and light loams , and in some sections (mainly proluvial soils) to medium and light loams. The content of physical clay (<0.01 mm fraction) mainly varies within 40 - 75% in black earth, alluvial and deluvial soils . In proluvial soils , it is within 20 - 45% . Calcium carbonates are contained in medium and small amounts and are mainly within 2-20 % . In some sections, it reaches more . The pH of the soil is weak and medium alkaline and its indicator is mainly within 7.4 - 8.2 .

The humus content in the profile of black earth soils is mainly within the range of 4.5 - 0.5% , while in alluvial, deluvial and proluvular soils it is mainly 2.5 - 0.3%, in exceptional cases it reaches 3.0% .

Hydrolytic nitrogen is mainly contained in small amounts and is within 6.0 - 2.5 mg per 100 g of soil . In some cases , it reaches 7 - 10 mg . The content of soluble phosphorus is characterized by medium and small indicators , which are within 5.0 - 1.5 mg . In some sections , it is present only in trace amounts.

They also contain exchangeable potassium in small and medium amounts . The sum of absorbed bases (Ca+Mg) is characterized by medium and high values , and its content in the active layer of the soil is equal to 20.0 - 45.0 milliequivalents , and in some cases even more . A large percentage of the total is absorbed calcium , while magnesium is much smaller, but still present in quite significant quantities .

Human factor - in Georgia , winemaking in qvevri using Kakhetian technology began 8,000 years ago and this tradition has been continuously maintained to this day . Georgian man has been refining and improving these winemaking methods for eight thousand years . So , the main creator of the Kakhetian winemaking technology is the Georgian people , who not only created this unique rule , but also, figuratively speaking , bravely endured and saved the storms that this small country has gone through during this time.

Deep research in the field of physiology and biochemistry of vines and wine was conducted by Georgian scientists - Academician S. Durmishidze and Professors - M. Bokuchava and G. Beridze . Great contribution is made to Prof. G. Beridze, Bikenti Siradze, Esma Sesiashvili and other wine scientists in the refinement and perfection of traditional Kakhetian technology .

Special attention was paid to winemaking in the Kakhetian style during the Soviet period. In parallel with the cultivation of new vineyards and the construction of new factories , powerful qvevri farms were established in these new factories - in Vachnadziani, Gurjaani, Kardenakhi , Tsnori, Tibaani , Khashmi, Baghdati, Zestaponi , and others. In the 1970s , the total capacity of qvevri farms exceeded 1,680,000 dal .

The establishment of a market- based economy has changed many things in our country . New vineyards have been planted with the best Georgian varieties, which were restricted during the Soviet period, new modern techniques and technologies have been introduced , and our wine has entered completely new markets.

The Georgian traditional method of making wine in qvevri was granted the status of an Intangible Cultural Heritage Site by UNESCO in 2013 , which indicates the uniqueness of this method and sends a message to the whole world that wine is an integral part of ancient Georgian culture . This was the crowning recognition of the Georgian traditional method of making wine in qvevri , which gave a new impetus to making wine using this method in our country and initiated its introduction in various European countries.

“The winemaking method , which is called the Kakhetian method and is very different from European technology, has once again convinced us that this country has been known for its high-quality wines in the past and will remain the creator of this progressive direction in the future ,” says the famous Italian winemaker and scientist J. Dalmasso.

The geographical location of the Tibaani microzone , the characteristic climate: moderately warm winters and hot summers, moderate amounts of atmospheric precipitation , a variety of soils , the special properties of grape varieties , and the local, centuries-old tradition of viticulture and winemaking determine the high reputation and organoleptic characteristics of the wine “Tibaani” .

11. Special labeling requirements

The name “Tibaani” 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 – TIBAANI Protected Designation of Origin and/or PDO

რუსული შრიფტით – TIBAANI Protected name of place of origin

12. Registration and notification

The technological processes of production and storage of “Tibaani” are recorded and reconciled in accordance with the rules established by Georgian legislation .

13. Key Control Points

The production process of the protected designation of origin wine "Tibaani"

During the control , 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 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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