Meaning “vine with a black cane”, European and traditional Qvevri Shavkapito originated in Kartli, in styles. esatern Georgia. Shavkapito is rather terroir-reflective, as groupes grown on the valley floor will produce relatively full-bodied wines, wines from the slopes will be lighter and softer, whereas those from the mountain slopes and foothills are light and fresh with delicate aromatics. Typically, Shavkapito wines are of a light cherry or ruby colour, with berry and herbal notes. They are vinified both in European and traditional Qvevri styles.

Tavkveri is a variety of red grape from the region of Kartli. It is widespread in the region of Shida (inner) Kartli, but Tavkveri grapes must have grown all over eastern Georgian at some point in time, for this variety still grows in several parts of Kakheti. It ripens late. The Tavkveri Grape gives rise to interesting dry red or rose wines with late. The Tavkveri grape gives rise to interesting dry red or rose wines with aromas of wild roses and fruit. Young wines made from Tavkveri grapes are particularly pleasant.

Ivane Javakhishvili, an early 20th century historian, argued that Chinuri’s name derives from the old Georgian word chini (reddish-green), but commentators now contend it comes from the Georgian word chinebuli meaning ‘excellent/the best’ – in this instance referring to the grapes superb appearance, colour, and flavour.

Orginating in Kaktli, but also grown in Kakheti, Chinuri, with its naturally high avidity, is most famous for the sparkling PDO Atenuri wine. Harvested a week o two later, Chinuri also is made as a still wine, with moderate alcohol levels and crisp acidity, whether fermented in Qvevri or tank. Chinuri has floral and herbal aromas, including hints of mint, pear and other yellow fruits. Chinuri from Qvevri is tannic and muskier, with flavours of dried pears and apricots laced with a slightly more concentrated herbal complexity. The grapes alone also grace many tables in season.

Not to be confused with the Mtsvane from Kakheti, this ‘Green from Gori’ has a variety of alternative names and synonyms. Commercially, however, it is labelled consistently as Goruli Mtsvane.

The Variety is mostly planted in the alluvial soils along the river Mtkvari including the Aten Valley. Thick-skinned, the berry is yellow-green and medium-sized. The bunches are cone-shaped and winged. Goruli Mtsvane is relatively resistant to downy mildew with average frost resistance. One of Georgia’s lighter-bodied wines, Goruli Mtsvane is the best drunk when young and fresh, when its floral, lime, and subtle honeyed notes are crisp and most vibrant. Goruli Mtsvane is also blended with Chinuri and Budeshuri Tetri for sparkling wines, most notably th PDO Atenuri.

Goruli Mtsvane, fermented with the white Chinuri and red Tavkveri in Qvevri, produces the classic red Khidistauri (i.e. from the town of Khidistavi near Gori). Goruli Mtsvane may also be blended with Chinuri alone for sparkling wines.