Tsinandali

Registration No. 3

Registration date : 2005 30 08

Place of Origin : Tsinandali

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. Place of Origin : Tsinandali

2. Product Description

2.1. Product Category

Wine " Tsinandali" can only be:

§ The three are dry ;

§ Red dry.

2.2. Organoleptic characteristics of the product

Wine " Tsinandali" white dry must meet the following requirements:

§ Color - light straw;

§ Aroma and taste - flawless, delicate on the palate, soft, cheerful, harmonious, refined, with a varietal aroma characteristic of this geographical location, with tones of wildflowers, fruits and citrus;

§ During aging, the wine develops a pronounced bouquet with fruity tones.

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

§ Color - dark red ;

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

§ When paired, the wine has a pronounced bouquet with fruity tones.

2.3. Physical and chemical characteristics of the product

Wine " Tsinandali" white 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 acid, must be: in young wine,  not less than 5.0 g  /l, and in aged wine - not less than 4.3 g/l;

§ Volatile acidity, calculated as acetic acid - no more than 1 g/l;

§ Total mass concentration of sulfur dioxide - no more than 200 mg/l;

§ Sugar-free extract mass concentration - not less than 16 g/l.

Wine " Tsinandali" 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 acid, 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 Tsinandali microzone is located in Telavi Municipality, on the right bank of the Alazani River at coordinates 41 ° 54 ' north latitude and 45 ° 35 ' east longitude .

The Tsinandali microzone includes , on the one hand, the continuation of the forested slopes of the northeastern slopes the Tsiv - Gombori ridge , and on hand,the other the foothills and the Alazani plain . It is bordered by Chumatkhevi from the northwest, and Akuriskhevi .

The Tsinandali microzone includes the villages of Akura , Vanta , Busheti , Kvemo Khodasheni , Tsinandali , Kisiskhevi , Kondoli , Nasamkhrali , Shalaura , Kurdgelauri , Vardisubani, Ruispiri, Karajala, Gulgula and Ikalto.

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

Grape processing and winemaking take place within the Tsinandali microzone. Grape processing and winemaking are also permitted outside the Tsinandali microzone, only within the Kakheti viticulture zone.

4. Grape varieties

White wine "Tsinandali" can only be made from the following grape varieties:

§ Rkatsiteli (t) - not less than 85%;

§ Green Kakheti (T) - no more than 15%.

The use of other varieties is not permitted in the production of Tsinandali Tetri wine.

The red wine "Tsinandali" can only be made from Saperavi grapes. The use of other varieties is not permitted.

5. Viticulture practices

§ In the Tsinandali microzone, commercial vineyards intended for the wine “ Tsinandali” 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;

§ Form of the graft – unilateral or bilateral Georgian, or free.

6. Grape maturity , harvest , transportation

§ Wine "Tsinandali" 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 :

For Rkatsiteli – 10 tons;

For Saperavi – 10 tons;

For Green Kakheti – 8 tons.

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

8. Winemaking practices

Tsinandali white wine is made through the complete fermentation of sweet grapes .

Tsinandali Tetri is made only from self-draining malt. It is necessary to ferment the malt before fermentation. Alcoholic fermentation should take place at a temperature not exceeding 20 ° C. After fermentation is complete, the wine is sulfitated.

The red wine " Tsinandali " is made through the complete fermentation of Durdo grapes .

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, malolactic fermentation is carried out, at the end of which the wine is subjected to sulfitation.

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

Wine " Tsinandali" may only be sold in bottles on the consumer market.

9. Linking  the  particular quality , characteristics and / or reputation  of a wine to a geographical  location

9.1. Natural factors

Climate

It is moderately humid , with hot summers and moderately cold winters . The annual duration of sunlight exceeds 2300 hours . The annual total of direct solar radiation in the microzone on a perpendicular surface is 130 kcal / cm 2 , and on a surface horizontal to the rays is 76 kcal / cm 2 . In period,the warm these indicators vary within 92 and 60 kcal / cm 2 , respectively. Diffuse radiation is 54 kcal / cm 2 annually , and reaches 40 kcal / cm 2 during the vegetation period . The annual value of total radiation is 130 kcal / cm 2 , and in the warm period it is 100 kcal / cm 2 .

The average annual air temperature in the microzone is quite high and is 12.4 ° C. In the warmest months - July and August - the average temperature is 23.2 ° C , and in the coldest month - January - the temperature is +0.9 ° C. The average annual absolute minimum is -10 ° C , and the average absolute maximum is 35 ° C.

Extreme temperatures range from –23 ° C to + 38 ° C . In most parts of the region , a steady increase in air temperature above 10 ° C is observed in the first decade of April , and temperatures below 10 ° C fall in early November .

The duration of the vegetation period is 208 days . The sum of active temperatures (ct>10 ° C ) reaches 3800 ° at an altitude of 550 m .

The annual number of clear days ( cloudiness 0-2 points ) in the Tsinandali microzone is 52-82 , depending on the total and lower -level cloudiness . Clear days during the growing season are 36 and 55 , respectively , with this cloudiness . Cloudy days (8-10 points ) during the year are 122 and 95 , respectively , with the total and lower -level cloudiness, while the days with this cloudiness during the growing season are 61 and 45 , respectively .

The annual total precipitation in the microzone is 845 mm , and during the growing season it is 644 mm . The maximum annual precipitation (157 mm ) is recorded in May , and the minimum (28 mm ) is recorded in January .

Vine buds begin to open in mid- April , and ripen in mid- August .

In the Tsinandali microzone ( within the altitude range of 300-750 m ), the total active heat varies between 4100-3500 ° .

Hail days are common in the Tsinandali microzone ( an average of 2.3 per year ) . The most frequent hailstorms occur in May and June (0.7 and 0.8). In particularly hail-laden years , hailstorms may occur up to 9 times .

The annual average relative humidity is 70% . The humidity is lowest in August (60%) and highest in November ( 77 %).

The microzone is dominated by westerly (35%) and easterly (23%) winds . The average annual wind speed is 1.7 m / s . The number of days with strong winds in the microzone is not large (10) .

Soil

In June - July 2005 , soil scientists from the Georgian Scientific - Research Institute of Horticulture , Viticulture and Enology conducted field and office soil research in areathe study to study the soil cover of the microzone . Soil analysis was carried out in the Agrochemical Laboratory of the same institute .

As a result of the research , the following main soil types were identified in the studied area :

1) Forest brown , thick , medium to strong loamy , heavy loam ;

2) brown , very thick , slightly crumbly , clayey and loamy ;

3) Brown , medium- thick , slightly gritty , heavy loam;

4) Meadow brown , thick , heavy loam and clay ;

5) Meadow brown , very thick , weakly and moderately porous , loamy;

6) Deluvial - proluvial , thick , light and heavy loam ;

7) Alluvial - proluvial , thick , weakly grained , clayey ;

8) Alluvial , thick , heavy clay ;

9) Alluvial , very thick , highly porous , clayey .

The soil of the first variety is characterized by the example of the village of Vanti , the village of Akuri ( the village of " Nashakhlarebi" ), and the village of Kisiskhevi ( the village of " Above the Canal " ) .

The second type of soil is characterized by the example of the village of Busheti ( map " Below the railway, at the white bridge" ), the village of Shalauri ( map " Below the track " ), and the village of Vachnadziani ( map " Khramitsebi" ) .

The third type of soil is characterized by the example of the village of Shalauri ( the village of " Places of the Big Poplar " ) .

The fourth type of soil is characterized by the example of the village of Tsinandali ( the village of " Teliani!" ), the village of Kvemo Khodasheni ( the village of " Nafarekhlebi" ), and the village of Kurdgelauri ( the village of " Beghanapshebi" ) .

The fifth type of soil is characterized by the example of the village of Kvemo Khodasheni ( pictured below : “ Big Vineyards” ) .

Soils of the sixth and seventh types are represented in the transition zone from the above -mentioned villages to the Alazani Plain .

The eighth and ninth types of soils are located directly on the edge of the Alazani terrace .

The brown soils ( in their variety ) present in the upper part of the microzone are characterized by a medium and deep profile . The alluvial, alluvial - proluvious and deluvial- proluvious soils prevalent in the lower zone are characterized by a deeper profile and various roughness .

The thickness of the soil profile in the upper part , where brown soils are present , is within 70-100 cm , and the active humus layer is within 30-50 cm . In the lower part of the zone , where alluvial , alluvial - proluvious and deluvial - proluvious soils are present, the profile is deeper and exceeds 100-150 cm , and the active humus layer is 40-50 cm .

In terms of mechanical composition, soils are mainly characterized by medium and heavy loamy composition , and in areassmall light loams are also present .

Humus is present in small amounts within 1.0–2.5% , the content of hydrolytic nitrogen , soluble phosphorus and exchangeable potassium is low , the soils contain calcium carbonates in small and medium amounts – within 2.5–16.0% . The soil reaction ( p H ) is medium alkaline .

The soils in the microzone , with their exposure ( mainly northeast and east ), calcium carbonate content, roughness , and a combination of climatic factors create good conditions for producing high - quality wines .

9.2. Human factor

Just like in other parts of Georgia, in Kakheti and in the Tsinandali microzone itself, the history of viticulture and winemaking dates back thousands of years. During this time, it has been developing, growing, and gaining experience.

By the beginning of the 19th century, viticulture and winemaking had a fairly solid place in the estates of the Kakheti nobles. Among these nobles, Alexander Chavchavadze held a prominent place, who in 1835 borrowed one million rubles from the bank to develop the sector, which was used to improve the estates - a large wine cellar with its own laboratory was built in the village of Tsinandali, where wine was produced. Alexander Chavchavadze also built steam-powered distilleries.

This was the first attempt to transition from feudal to capitalist wine production, which had a very effective impact on wine quality. Alexander Chavchavadze's wines made a name for themselves far and wide – these wines were well known in the then Russian Empire and were also appreciated in European countries.

The Department of Princely Estates of the Russian Empire greatly intensified the purchase of estates from Georgian nobles in the 1880s. It purchased up to 2,000 hectares of estates in the village of Tsinandali and its surroundings from nobles - the Chavchavadzes, Andronikashvilis, Zurabashvilis, Bakhutovs, Rotinyants, Aznaurovs, Chizhkavadzes and others, and began the process of their planned expansion, reform and reconstruction.

In 1886-1887, a two-story cellar-factory with a capacity of 150,000 buckets of wine was built in Tsinandali. In the same year, a palace was built and a barrel-making workshop was opened. New, modern equipment was installed: grape presses, presses, wine pumps, barrels, vats, barrels and various inventory. In addition to all this, the princely estates were staffed with professionals educated in Europe - Gogol-Yanovsky, Speshnev, Masson, Staroselsky, Heine, Markovich, Ovcharenko, Tushmalishvili, Jorjadze, Dickenson and others.

Since the 1880s, quite high-quality wines have been produced here - Rkatsiteli Tsinandali No. 13, Mtsvane Tsinandali No. 14 1/4, Saperavi Tsinandali No. 16, which received the highest marks at the Chicago International Exhibition in 1892.

In 1897, a three-year school was opened in Tsinandali, where children were taught, among other subjects, viticulture, winemaking, and gardening.

The wine "Tsinandali" produced by Alexander Chavchavadze was very popular in the Russian Empire and European countries, and is still considered the flagship of Georgian wines. It has participated in numerous competitions and exhibitions and has received 10 gold and 9 silver medals since the 1990s.

The geographical location of the Tsinandali microzone, the climate characteristic of the region: moderately warm winters and hot summers, moderate amounts of precipitation, a variety of soils, the special characteristics of the Rkatsiteli and Saperavi varieties characteristic of this zone, and the local, centuries-old tradition of viticulture and winemaking determine the unique organoleptic properties of the Tsinandali wine, characteristic only of this wine.

10. Special rules for product labeling and packaging

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

In Latin script – TSINANDALI Protected Designation of Origin and/or PDO

რუსული შრიფტით – TSINANDALI Protected name of place of origin“

11. Transitional provisions

12. Registration and notification

The recording and reporting of technological processes for the production and storage of wine pre-fermentation 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 “Tsinandali”, the producer must ensure :

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 , medicine 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 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

Organoleptic characteristics of wine

Tasting Commission Minutes

Traceability

Technological and laboratory notes

14. Production control body

The LEPL National Wine Agency of Georgia exercises state control 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

📷