Vazisubani

Registration  No. 794

Registration date : 10/12/2007

Place of Origin : Vazisubani

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: "Vazisubani"

2. Additional notes

3. Type, color and basic requirements:

“Vazisubani” is a dry white wine that must meet the following requirements:

§ Color - light straw;

§ Aroma and taste - flawless, delicate on the palate , soft, harmonious, cheerful , with a pleasant aftertaste , 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 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 “Vazisubani” microzone is located in the middle reaches of the Alazani River , at coordinates 41 ° 49' north latitude and 45 ° 27' east longitude , on a vineyard area located on one of the slopes of the northeast 5-6 ° slope of the Tsiv-Gombori ridge .

It is bordered by the Tsivgombori Range from the southwest , the Alazani Channel from the northwest , and the Shrom Khevi and Tsiliani Khevi from the northwest and southeast , respectively .

The “Vazisubani” microzone includes the territories of the villages of Vazisubani , Kalauri, Shashiani , and Vachnadziani .

5. Grape varieties

“Vazisubani” can be made only from Rkatsiteli grapes grown in the Vazisubani microzone . When making “Vazisubani”, it is permissible to add up to 15% of Kakheti Mtsvani grapes grown in the same microzone .

6. Vineyard cultivation, pruning, shaping and maintenance

§ In the Vazisubani microzone, commercial vineyards intended for the wine “Vazisubani” must be cultivated at an altitude of 500–600 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, pruning , 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

§ “Vazisubani” 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 ;

§ It is prohibited to use polyethylene bags and/or sacks when transporting grapes ;

§ ტრანსპორტირებისასყურძენიმაქსიმალურადუნდაიყოსდაცული შესაძლოდაბინძურებისაგან.

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;

§ 6500 liters – from one hectare of vineyard for Rkatsiteli;

§ 5200 liters – for Kakhetian greens from one hectare of vineyard .

9. Grape processing, winemaking and bottling

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

"Vazisubani" is made by completely fermenting the self-draining sweet .

In the production of "Vazisubani", only those operations, materials , and items that are permitted by Georgian legislation may be used .

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

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 a double course of 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/cm 2 , diffuse radiation is 50–54 kcal/ cm 2 , and total solar radiation annually is 120–130 kcal/ cm 2 . The ratio of the actual amount of sunlight to its possible amount in the summer months andSeptember is on average very high 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, the absolute minimum reaches -23 ° C. The average annual absolute maximum of air temperatures is 34 ° C, and the absolute maximum is 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 this , 662 mm falls during the growing season . The largest amount of 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 specific zone belongs to the III group of regions with harmful wind impacts .

Soils. Forest brown, meadow brown and alluvial soil varieties are represented , which differ from each other in profile thickness, degree of roughness and mechanical composition . Forest brown soils are represented in the upper belt on the northeastern slopes of the Tsivgombori Mountains , meadow brown soils are represented in the lower belt of these slopes , on the edge of the second terrace of the Alazani River , along the Lower Alazani Irrigation Canal , and alluvial soils are represented on the second terrace of the Alazani River below the Lower Alazani Irrigation Canal , to the first terrace of the Alazani River .

Three types of forest brown soils , two types of meadow brown (old alluvial) soils , and four types of alluvial-proluvular soils are distinguished in the specific zone :

1. Forest brown, thick , slightly crumbly, medium to heavy loam;

2. Forest brown, medium- thick, medium -grained, medium - heavy loam;

3. Forest brown, medium- thick, slightly humus- rich, moderately gritty and slightly stony, heavy loam;

4. Meadow brown (old alluvial) of great thickness, clayey;

5. Meadow brown (old alluvial) of great thickness, weakly grained, clayey ;

6. Alluvial carbonate, thick , heavy clay and loamy;

7. Alluvial carbonate, thick , weakly grained, clayey;

8. Alluvial – proluvial, carbonate, thick , weakly grained, clayey and heavy clayey soil;

9. Alluvial – proluvial, carbonate, thick , crumbly, light loamy and silty.

The first three types of soils mentioned above are distributed in the upper belt, on the northeastern slopes of the Tsivgombori Mountains and on gently sloping slopes . The fourth and fifth types of soils are distributed in the lower belt at the end of the mentioned slopes and are distributed on gently sloping , undulating relief forms on the border of the second Alazani terrace . The sixth to ninth types of soils are distributed on the second terrace of the Alazani plain , which abuts the Tsivgombori Mountains in the northeast and southeast directions.

The first three types of soils, which are represented in the upper belt , are characterized by a medium and deep profile, where the profile thickness is within 70–100 cm , and the active humus layer varies within 30–60 cm . They are characterized by a heavy loamy mechanical composition. The first type of soil is characterized by weak porosity, while the second and third types of soils are medium porosity. The first three types of soils are characterized by a dark brown and brown color in the lower layers , and a light-white color in the lower layers  . The fourth and fifth types of soils, which are represented in the lower belt of the mentioned slopes , are characterized by a deep profile (100–150 cm) with an active humus layer 50–60 cm thick . In terms of mechanical composition , they mainly belong to the clay and loam group , while the ninth variety is light loam and silt. In contrast, the seventh and eighth varieties are characterized by weak porosity , while the soil of the ninth variety is moderately porous.

The humus content in all these soils is mainly characterized by a low index and is within 0.5-3.0% . The content of mostly hydrolytic nitrogen is also low and does not exceed 5 mg per 100 g of soil, as well as the content of soluble phosphorus and exchangeable potassium , with some exceptions. Calcium carbonates are mainly contained in medium amounts and are within 8-20% . The exception is the third type of soil, where its content is high and reaches 42-44% . The reaction of the soil solution (pH) is mainly medium alkaline and the pH value is within 7.5-8.0 . The sum of absorbed bases (Ca+Mg) is characterized by an average rate and is mainly within the range of 15-30 milliequivalents per 100 g of soil , with the exception of soils of the first and second types , where it is represented by high rates and reaches 33-47 milliequivalents per 100 g of soil.

Human factor. The wine "Vazisubani" does not have a very long history , it has been produced since 1978 and was created by the then specialists of Samtresti .

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

11. Special labeling requirements

The name “Vazisubani” 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 – VAZISUBANI Protected Designation of Origin and/or PDO

In Russian font – ВАЗИСУБАНИ Защищённое намение места огигения

12. Registration and notification

The technological processes of production and storage of “Vazisubani” are recorded and reported 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 "Vazisubani", 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, in the finished goods warehouse

Place and conditions

Product movement journal, lab-

Rhetorical 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

14. Production control body

State control over compliance with production specifications and the proper 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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