Tsarapi wine-growing area is a prestigious micro-zone located in the **Kakheti** region of **Eastern Georgia**, on the **right bank of the Alazani River**. This zone is recognized for producing **high-quality Qvevri wines**, particularly from the indigenous **Rkatsiteli** grape variety. Tsarapi is part of Georgia's rich viticultural heritage, deeply tied to traditional winemaking methods and the natural advantages of its terroir.

The Tsarapi Protected Designation of Origin (PDO) highlights wines that reflect the unique soil composition, climate, and centuries-old traditions of Kakheti's inner Alazani Valley. Tsarapi wines, especially when made in Qvevri, are known for their rich structure, deep amber color, and complex aroma profile, making them a benchmark for Georgian amber (orange) wines.

---

### **Geographic and Climatic Characteristics**

* **Location**: Right bank of the Alazani River, near the village of Anaga, Kardanakhi Municipality, Kakheti region.

* **Altitude**: 250–450 meters above sea level.

* **Climate**:

* **Type**: Moderate continental.

* **Winters**: Mild.

* **Summers**: Hot and dry.

* **Annual precipitation**: 700–800 mm.

* **Sunlight**: High solar radiation and a long growing season contribute to optimal ripening conditions.

---

### **Soil Composition**

* **Alluvial and loamy soils**, often with significant content of **carbonates and gravel**, promoting excellent drainage.

* Rich in minerals, supporting deep root systems and contributing to complex wine aromatics.

* Slightly alkaline pH, ideal for the cultivation of Rkatsiteli.

---

### **Grape Varieties**

* **Primary variety**:

* **Rkatsiteli** (white, late-ripening, high acidity, ideal for both European and traditional Qvevri styles)

* **Other permitted varieties** (less common in Tsarapi PDO wines):

* Mtsvane Kakhuri, Kisi (in blends or experimental plantings)

---

### **Wine Characteristics**

#### **Qvevri (traditional amber/orange style):**

* **Color**: Deep amber to orange.

* **Aroma**: Dried fruits, honey, apricot, walnut, tea leaf, and floral notes.

* **Palate**: Structured, tannic, full-bodied with vibrant acidity and long aging potential.

* **Vinification**: Extended skin maceration (up to 6 months), fermentation and aging in buried clay vessels (Qvevri).

#### **European style (less common)**:

* **Color**: Pale straw.

* **Aroma**: Citrus, green apple, white flowers.

* **Palate**: Crisp and fresh, lighter body, moderate alcohol.

---

### **Legal and Regulatory Framework**

* **Designation**: Tsarapi PDO (Protected Designation of Origin).

* **Authorized wine type**: Still white wine, typically **Qvevri**.

* **Minimum aging**: Wines must meet defined aging and production protocols according to Georgian law for PDO wines.

---

### **Viticulture and Winemaking Traditions**

* Vineyards are **traditionally head-trained** or **low cordon-trained** to cope with intense sunlight.

* Manual harvesting remains common to preserve grape integrity.

* Use of **natural fermentation** (wild yeasts) is widespread in Qvevri production.

---

### **Market and Recognition**

* Tsarapi wines are gaining international recognition for their authenticity, depth, and adherence to ancient winemaking techniques.

* Often featured in **natural wine portfolios**, **wine fairs**, and **Qvevri wine competitions**.

* Producers from Tsarapi are part of Georgia’s broader movement to promote **terroir-expressive, traditional wines**.

============================

T A R A F I

Registration :  No. 978

Registration date :  11/05/2020

Place of Origin : Tsarafi

Name of the goods for which registration of the appellation of origin is requested : Wine

Name and address of the applicant : A ( A ) IP - Kardenakhi Wine ; Village Kardenakhi , 15th lane , No. 10 , Gurjaani district , Georgia

1. Name : " Zarafi "

2. Additional notes :

3. Type ,  color and basic requirements

" Tsarafi " is an amber-colored dry wine . It 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 shall not be less than 12% ;

The concentration of the reduced extract mass should not be less than 24  g / l ;

Sugar content should not exceed 4 g / l ;​

Titrate acidity should not be less than   5 g / l ;​

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

4. Geographical area and zones of production

The “ Tsarafi ” microzone is located in the administrative territory of the village of Kardenakhi , Gurjaani district , on the north - eastern slope of the Tsiv - Gombori ridge, on the right bank of the Alazani River , at coordinates 41°48' north latitude and 45 ° 44 ' east longitude , at an altitude of 350-550 m above sea level .

The Tsarafi microzone is within the Kardenakhi microzone . From the northwest to the railway line, it is bordered by the Mgvriye Khevi, and after the railway line to the irrigation canal, it is bordered by the Bakurtsikhe administrative border, from the northeast , it is bordered by the irrigation canal , from the southeast , it is bordered by the Anagi administrative border , from the southwest to the Mgvriye Khevi , it is bordered by the Bakurtsikhe - Tsnori highway , and after the Mgvriye Khevi , it is bordered by the railway .

5. Grape varieties

" Tsarafi " is made only from Rkatsiteli grapes grown in the Tsarafi microzone . When making " Tsarafi " , up to 15 % of Kakheti Mtsvani and/ or Khikhvi grapes may be added to the Rkatsiteli grapes . The use of other varieties is not permitted .

6. Vineyard cultivation , pruning - formation and maintenance

In the Tsarafi microzone , commercial vineyards intended for the wine “ Tsarafi ” 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 2.5 meters ;

The distance between vines in a row is 0.8-1.5 meters ;

Stem height – 60-90 cm ;

The shape of the pruning – one-sided or two-sided 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

" Tsarafi " is made only from ripe grapes . The sugar content of the grapes at the time of picking should not be less than 21% ;

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 ;

ტრანსპორტირებისასყურძენიმაქსიმალურადუნდაიყოსდაცულიშესაძლოდაბინ­ძურებისაგან.

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 ;

For wheezing – 6 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 ;

3,900 liters –  for Khikhvi from one hectare of vineyard .

9. Grape processing , winemaking and bottling​

Grapes intended for the production of " Tsarafi " wine must be harvested only from vineyards planted in the Tsarafi 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 Tsarafi 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 “ Tsarafi ” , alcoholic fermentation takes place only in the qvevri on the durd ( along with the entire amount of chacha - claret ) . After the alcoholic fermentation is complete , the qvevri  is filled with similar wine and left on the durd for no less than February 1 of the year following the vintage .

Placing " Tsarafi " on the consumer market is permitted only in a future - proof packaging .

10. Connection to the exceptional quality , reputation and geographical location of the wine

Between

Soil . Soil-forming rocks are carbonate clayey - clayey and stony layers of deluvial - proluvial origin .

The soils are mainly loamy and light loamy . Their mechanical composition ( physical clay fraction < 0.01 mm ) varies widely and ranges from 20.0 to 69.4 % .

The humus content in the planting layers is within 2.04-4.91 % . Total nitrogen is mainly characterized by a low content - 0.067-0.128%, the content of hydrolytic nitrogen in the arable layers ranges from   5.00-13.89  mg per   100 g of soil , the content of soluble phosphorus is high and in the arable layers is within 3.0-29.0 mg per 100 g of soil .

Exchangeable potassium is characterized by a high content in arable layers - 28.0-90.4 mg per 100 g of soil . The content of calcium carbonates in soil profiles varies within wide limits, increasing regularly from top to bottom and is from 2.0 to 44.0% . The soil reaction is weakly and moderately alkaline - pH = 7.2-8.2.

Climate . The Zaraf microzone is characterized by a moderately humid climate , hot summers and moderately cold winters , with an annual duration of 2154 hours of sunlight , and 1589 hours during the growing season .

The average annual air temperature is 12.5 ° C, the average temperature of the coldest month / January / is 1.0 ° C, the warmest months / July , August / are equal to – 23.6 ° C.

The duration of the period with temperatures above 10 ° C reaches 211 days , and the sum of active temperatures averages 3920 .

The annual total of atmospheric precipitation in the Zaraf microzone is 770 mm , including 585 mm during the vegetation period . Atmospheric precipitation is distributed according to the seasons as follows : the most / 32-32%/ falls in spring and summer , relatively less in autumn ( 23 %) and winter / .

The average annual relative humidity of the air is 72% , and during the grape growing season this figure reaches 70% .

The average annual temperature on the soil surface , which is humus - carbonate , is 15 ° C. In July - August , the average soil surface temperature is the highest and reaches 30 ° C.

Human factor . In Georgia , winemaking in qvevri using Kakhetian technology began 8 thousand 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 .

The Georgian traditional method of making wine in qvevri was granted the status of an intangible cultural heritage monument 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 gave rise to its introduction in various European countries .

“ The winemaking method , which is called the Kakhetian method and is very different from European technology, once again convinced us that this country was famous 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 Tsarafi microzone , the characteristic climate : moderately cold winters and hot summers , moderate amount of atmospheric precipitation , a fairly high index of the sum of active temperatures , forest brown , humus - carbonate soils , the specific properties of varietiesgrape revealed in this microzone , and the local, centuries- old tradition of winemakingviticulture determine the special organoleptic properties and high reputation of the Tsarafi wine .

11. Special labeling requirements

The name “ Tsarafi ” and the designation “ Protected Designation of Origin Wine ”  will be placed on the label , packaging , as well as in the documents accompanying the wine and in materialsadvertising in foreign languages ​​as follows :

Latin script – TSARAPI

Protected Designation of Origin and / or PDO

In Russian font – ЦАРАПИ

Protected designation of origin

12. Registration and notification

The recording and reporting of technological processes for the production and storage of " Zarafi " 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 “ Tsarafi ” , 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 Ad - Gil

Cultivation methods

Agrotechnical activities registration journal , medication journal . On-site inspection

Harvesting and transportation​

Vintage magazine

Grape yield per hectare

Vintage magazine

Total grape harvest

Vintage magazine

ყურძნის გადამუშავება და ღვინის დამზა­დება

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

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

ღვინის ორგანოლეპტიკური მახასია­თებ­ლები

Tasting Commission Minutes

Traceability

ტექნოლოგიური და ლაბორატორიული ჩანა­წერები

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 .

📷