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This Georgian red grape variety is common in the Tsageri district of the Lechkhumi region of western Georgia. It grows best on loamy, calcareous slopes. Literally, the ‘grape with no name”, Usakhelouri is indigenous to western Georgia, Lechkhumi

A late-season variety with thin skins, Usakehlouri tends to develop high sugars while maintaining a high degree of natural acidity—whether its wines are produced using traditional or modern methods. Wines resulting from European methods are lightly colored with bright acidity and with high-toned notes of violets, mint, and pepper.

Wine from Usakhelauri has a bright ruby red color and offers a complete bouquet of aromas of, among others, red cherries. Food pairings for Usakhelauri wine include: "Churchkhela" (traditional Georgian grape, nut and raisin sweet), flourless chocolate cake and smoked cheese.

Rkatsiteli white grape variety is believed to have first emerged in eastern Georgia in the first century. Rkatsiteli makes noticeably acidic but balanced white wines with a full flavor profile and good body.

The name means “red stem” (rka meaning vine cane; tsiteli meaning red) comprising 43% of all vineyard plantings across 20,000 hectares. It is native to Kakheti in eastern Georgia and is cultivated throughout the province, as well as in Kartli.

Wine from Rkatsiteli is yellow green, which progresses to golden color as the wine matures. The Kakhetian style qvevri wines are usually golden and become brown as they age. Rkatsiteli wine has aroma of green apple, citrus, raw nuts, tropical fruits, dried apple, Georgian spices and walnuts. It pairs with a wide range of dishes. It goes well with various cheeses, potato dishes, salads, meat soups, green beans, Khachapuri (cheese-filled bread) and pies.

Saperavi is the most widespread Georgian red grape variety, which can be found in every vineyard of the Kakheti winemaking region as well as in almost all other regions of Georgia. Saperavi grapes can also be found abroad. Some scientists believe that western Georgia was the birthplace of Saperavi and that it spread from there to Kartli and Kakheti via southern Georgia.

Saperavi grapes ripen during the second half of September, but are not harvested until the second half of October. High-quality red dry wines with great potential for aging are produced from Saperavi grapes. Saperavi grapes are also used in the productions of sweet, semi-sweet, and rose wines.

Wine from Saperavi is deep purple, which progresses to medium garnet as the wine matures. It has aromas of herbal, fruit, berries, dried fruit, black pepper and sweet species. The warmth of its full-bodied alcohol content is tamed by its deeply appreciated tannin-rich characteristics, which soften the wine’s taste. It goes well with beans, roast chicken, mtsvadi (traditional Georgian dish -grilled meat) and lamb chops.

Based on its morphological-biological features it is safe to surmise that Chinuri, like many other aboriginal varieties of Georgia, originated from a natural wild grape form. It was likely cultivated and localized in the Kartli zone at a later time, when the local populace became more involved in the development of Georgian viticulture.

According to Georgian historian Ivane Javakhishvili, the name of the grape comes from its greenish- golden color: the Chinuri grape resembles the color of an olive tree leaf, which was known as chin in old Kartli.

Named for the color of olive tree leaves, the Chinuri variety is abundant and ripens late in the season. Characterized by hints of wild mint and forest pear with notes of vegetation and fruit, Chinuri grapes are best suited to the production of sparkling wines.

The color of Chinuri wine ranges from green to straw and it becomes golden with age. Classic Chinuri wine conveys the aroma of citrus, fresh fruits and green herbs. Qvevri Chinuri has the aromas of dried fruits and herbs. It goes well with salads, fresh vegetables, white chicken meat, boiled fish, and even with caviar. 

Khikhvi is one of the oldest Georgian grape varieties, which according to Georgian historian Ivane Javakhishvili is even older than the Rkatsiteli grape. The Variety grows widely in eastern Georgia, especially in Kakheti where it originated.

This white grape variety ripens between early September and the second half of the month. While the Khikhvi vine produces a relatively small number of grapes, its wines have great potential to accumulate sugar. The Khikhvi grape produces distinguished classical European-style wines with the aroma of exotic plants such as box trees.

Wine from Khikhvi has a greenish color and becomes golden with age. It has aromas of herbs, vineyard peaches and yellow fruit flavors. It pairs best with salads, roast chicken, Apples and Chakapuli (Lamb, tarragon and cilantro stew). 

Mtsvane is a distinctly Georgian grape variety, yet due to a dearth of historical evidence it is difficult to pinpoint the precise date of its origin. Today there are more than six variations of Mtsvane grapes, the most prevalent being Manavi Mtsvane, Goruli Mtsvane and Kakhuri Mtsvane.

Mtsvane Kakhuri is one of Georgia’s oldest varieties of wine grapes, this white grape peaks during the second half of September. High-quality table wines, regional wines, and appellation-controlled wines are produced from the Mtsvane Kakhuri grape, which is characterized by hints of vineyard peach, fruit tree blossoms, and mineral overtones.

Wine from Mtsvane Kakhuri is greenish, lemon-yellow and becomes golden with age. It has aromas of herbs, fruity and floral notes along with citrus. It pairs best with green salads including those made with citrus ingredients, as well as with seafood, boiled fish dishes and salads.

Studies indicate that Ojaleshi is the oldest grape variety in Samegrelo. Its name means “grows on trees” in the local Megrelian language, although it is also known in the region as Shonuri and Svanuri. Ojaleshi have been classified as a ponto vine variety.

Widespread throughout the Mingrelia region of western Georgia, this variety has its best examples in the Martvili and Senaki districts. Ojaleshi requires a long growing season. This thick-skinned variety can be vinified into semisweet and dry red wines with incredible depth of character and notes of spice and pepper.

Wine from Ojaleshi is quite dark-colored, full of medium-bodied and highly acidic. Ojaleshi wines express the notes of herbs and red fruits. It goes best with meat dishes. Kuchmachi (a Georgian gizzard and liver filling) and Kupati (Georgian sausage) are excellent to pair with Ojaleshi wine.

Due to scant evidence, the exact origins of the Tavkveri grape remain unknown. Most likely it originated through natural propagation and then evolved before becoming established in various regions of Eastern Georgia. Based on its botanical and biological features, it is classified as a Kartli Region grape variety.

Tavkveri grows well in both clay and sandy soils. This grape is high yielding and tends to ripen in mid-September. Extremely versatile, Tavkveri can be made into sparkling, rosé, red, and even sweet wines. The red wines, whether made with modern or traditional vinification methods, are medium bodied with notes of cherry, earth, and herbs.

Wine from Tavkveri is either ruby colored or purple. It is a light, vibrant, highly acidic wine expressing the aromas of red fruits. It goes well with Salmon steaks, beef stews, Amolesili Lobio (stewed red beans and walnuts).

The Kisi grape variety is widespread in Kakheti, Georgia’s wine region, particularly in the Telavi and Gurjaani districts. It can be found growing in Ikalto, Ruispiri, Kistauri, Khodasheni, Akhmeta, Napareuli, Bakurtsikhe and several other villages. Some scientists believe the Kisi white grape is a hybrid of the Mtsvane and Rkatsiteli varieties.

Kisi is indigenous to Kakheti. It ripens typically in the last 2 weeks of September, and is made both in the European and Georgian manner. Occasionally it is fortified.

Wine from Kisi is light yellow colored and becomes gold as they age. Kakhetian style Kisi wines made in qvevri have the aroma of dried apricot, Georgian species and walnuts. Classic style Kisi wines have the aromas of citrus, ripe pear, white plum and herbs. It goes best with seafood, meat salads, roasted chicken, turkey and Khashlama (boiled beef dish).

Based on its agricultural features, Tsitska is classified as a Kolkhetian grape variety. According to famous Georgian historian Ivane Javakhishvili, the name of the grape originates from the villages of Tsitskhe and Tsitskiuri. In select villages in the Imereti Region, this grape is also known as Shanti, Tsitsko and Mamal Tsitska.

Tsitska grows best in elevated, mountainous terrain and is thus found mainly in the viticultural areas of western Georgia and across much of Upper and Middle Imereti Region. Tsitska wines tend to be quite acidic and lively.

Wine from Tsitska is greenish and becomes golden with age. It has aromas of herbs, lemon, melon and honey. It goes well with fish dishes, salads and green beans with walnuts. 

The name literally means “Green from Gori”, a city in Georgian region of Kartli. Ampelographers believe that the variety originates from Borjomi district, in particular from the village of Kvishkheti. Goruli Mtsvane is also found in small quantities in Racha, where this variety is referred to as "Tbiluri".

The Goruli Mtsvane variety ripens late in the season and produces spirited white wines characterized by aromas of lime, wildflowers, and spring honey. Goruli Mtsvane is frequently mixed with Chinuri grapes to yield a sparkling wine with distinctive flavor.

Wine from Goruli Mtsvane is green to light yellow straw. The bouquet is rich with white and yellow plum fruit blended with citrus. Palate is softly fruity with alive & refreshing acidity. It goes well with green salads, cooked white meat and fish. 

Based on its morphological features, Krakhuna is classified as a western Georgian grape variety. According to famous Georgian historian Ivane Javakhishvili, its name originated locally and can be translated from an Imeretian dialect as “crispy”. The best micro-zones for Krakhuna are the villages of Sviri, Obcha and Dimi.

Krakhuna is a late-blooming grape variety that produces full-bodied, straw-colored white wines with apricot, banana, and honey aromas—and a high alcohol content. Krakhuna wine is an exceptional candidate for aging. It becomes deeper and more complex after just a few years.

Wine from Krakhuna is greenish, lemon-yellow and becomes golden with age. It has the aroma of pear, white peach and herbs. It pairs with lamb dishes such as Chakapuli (Lamb, tarragon and cilantro stew), roasted chicken, boiled tongue and cold poultry meat salads.

Tsulukidze Tetra is a native grapevine variety of Racha- Lechkhumi, originating from a family of local domesticated grapevine varieties. With its morphological characteristic, it is similar to Usakhelouri and belongs to the lightly coated grapevine varieties which are cultivated in Georgia in a small number.

Tsulukidzis Tetra is a variety of white grape from the region of Racha, which ripens during the mid-season.

Tsulukidzis Tetra produces soft wines with aromas of linden honey. It goes well with Khachapuri (cheese-filled bread) and Chanterelle mushrooms in walnut sauce.

Tsolikouri belongs to the Imeretian family of aboriginal varieties of grape. Two varieties are known: one from the village of Obcha and the other from the village of Bazaleti. From the XIX century onward, Tsolikouri became the defining variety of western Georgian and the country’s second most widespread variety after Rkatsiteli.

Tsolikouri ripens late, and gives rise to light, straw-colored wines with aromas of citrus fruit, white plum, yellow fruit (mushmala, for example), and flowers.

Wine from Tsolikouri is greenish or lemon colored and becomes golden with age. It has aromas of herbs, fruit flowers, citrus and honey. It goes well with traditional Imereti dishes, cheese, roasted chicken, green beans and herbal dishes with walnuts.

The Chkhaveri grape originated in western Guria Region and shares many agricultural features with the Ponto grape variety. Today Chkhaveri is still primarily found in Guria but is also cultivated in villages in Adjara and Imereti Regions and, to a lesser extent, in Samegrelo and Abkhazia.

Late ripening and low yielding, Chkhaveri grapes are typically harvested in the second half of November. This variety, used mainly for rosé wines, is mostly found in the Guria and Adjara regions of western Georgia.

Chkhaveri wines are vibrant pink and have fresh flavors of red berries, cherries, forest fruits and baking spices. It goes well with meat dishes and cheese.

In the XIX century, the Kipiani family was making naturally sweet wine from Aleksandrouli grapes (blended with other varieties) grown in Kvanchkara and neighboring villages. Kvanchkara PDO wine has also been made from this variety of grape since the 1930s.

The Aleksandrouli variety originates and continues to thrive on the sunny southern, is mostly found in the Racha region and it ripens later than average.

Wines produced from Aleksandrouli grapes are dry or semi-sweet and are amazingly soft, with aromas of raspberry and black cherry. 

Another grape with the same linguistic root, but genetically distinct from Saperavi, Otskhanuri Sapere is linked to Otskhana, a village in western Georgia. Grape genealogy suggests this red grape is a transitional variety between a cultivated and a wild vine.

Grown throughout the Imereti region of western Georgia, Otskhanuri Sapere ripens in mid to late October. Like Saperavi, this is a teinturier grape, producing wines with a deep, opaque ruby color. Otskhanuri Sapere is considered Imereti’s best red grape variety, with great potential as winemakers develop a deeper understanding of the grape’s nuances.

Otskhanuri Sapere wines are of an intense ruby color, and a distinctive flavor profile. Firmly structured and tannic, with high acidity, when young they exhibit bright flavors of cherries, forest fruit, plums and herbs. This wine is wonderful when matched with roasted veal, Imeretian Kuchmachi (pork heart, liver, spleen and lungs).

Meaning “vine with a black cane”, European and traditional Qvevri Shavkapito originated in Kartli, Eastern Georgia. Shavkapito is rather terroir-reflective, as groups grown on the valley floor will produce relatively full-bodied wines

Shavkapito has a shorter growing season. Whether vinified in the traditional Qvevri method or the European style, wines from this grape clearly reflect the terroir. With notes of cherry and herbs, Shavkapito can produce red, rosé, and sparkling wines.

Typically, Shavkapito wines are of a light cherry or ruby color, with berry and herbal notes. They are vinified both in European and traditional Qvevri styles.

When grown at lower altitudes and in flatter vineyards, Shavkapito produces more full-bodied and intense wines; when cultivated on mountainous slopes, the grapes produce wines with high acidity, bright fruit, and delicate aromas. 

Believed to be one of Georgia’s most ancient varieties, Dzelshavi grows mainly in the regions of Racha and Imereti. Dzelshavi is believed to be one of Georgia’s most archaic varieties of grape.

Often used as a supporting grape in a blend, Dzvelshavi grapes are equally well-suited for pink wines, and in the past were used as coupage material.

Wines made from this variety are usually very soft and airy, but lively and highly-acidic summer wines can also be made.

Mujuretuli is a variety of red grape that is mostly found in the Racha region. Some scientists believe that the Mujuretuli variety of grape could have been brought from Imereti, but equally they consider it to be a variation of Aleksandrouli.

Ripens later than average and has an exceptional capacity to accumulate sugars. Normally, Mujuretuli grapes are combined red and naturally semi-sweet wines from Racha. 

Mujuretuli wine is intensely colored, dark ruby and transparent; It is characterized by its fullness, peculiar aroma, sweetness and gentle harmonious taste, in which the appearance of cherry is well felt. The passion and general liking for this wine is due to the fact that it is naturally semi-sweet and has high taste qualities.

Jghia is Georgian aboriginal red grape wine grape variety from Kakheti region.

Indigenous to the Kakheti region, the Jghia grape is relatively light in color and tannins. Its fruit is small and dark, with good resistance to fungal diseases.

Wines made from Jghia are lighter in color than other Georgian reds. They are typically fermented in qvevri and have cherry and berry flavors with a hint of black pepper.