Tsulukidze Tetra
Tsulukidze Tetra – is a local grapevine variety, distributed in Racha-Lechkhumi, which is used as a valuable source for making naturally semi-sweet, quality table white wine, while in Crimea and central Asia it is used for quality strong and dessert wines.
In Georgia, Tsulukidze Tetra is known also by the name Rachuli Tetra. In the viticulture regions of the Soviet Union, and particularly in Crimea, it is also known as Albilo Kastelano, Albilo Crimean (Korjinski, 12), Pedro Kimenesi and Kimenes Zenboni (Tabidze, 16).
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.
In 1932, the Institute of Viticulture and Enology brought 300 different grapevine varieties to Georgia, from Crimea with the intention of cultivating a large collective vineyard. The result of the comparative analysis of local and imported grapevine varieties revealed many interesting things: 1) The grapevine varieties brought from Crimea, while having been imported to Crimea, were known by the names Gro-Kolmani, Dodreliabi, Oksenauge and others, revealed Kolkhetian Kharistvala; 2) The grapevine varieties Kvishkhuri and Goruli Mtsvane, cultivated in upper Imereti revealed the same; 3) Crimean Albilo and Tsulukidze Tetra were discovered to be similar grapevine varieties, only differentiated by the fact that Tsulukidze Tetra is much more productive than Albilo Crimean.
To investigate and indicat the issue of similarity of these two grapevine varieties, it was needed to review ampelographic works. In the work of acad. S. Korjinski (13), Tsulukidze Tetra is described by the name Albilo Kastelano, but it is also underlined that Crimean Albilo Kastelano, with its agro-botanical characteristics, is completely different from the real Albilo Kastelano described by Spanish ampelograph Rokha Klemente.
Academician S. Kojinski also discovered one other mistake, namely, that the grapevine variety known by the name Pedro Kimenesi was French Muskatel, while Albilo Guelba was a French grapevine variety called Treso White. Hence, the names of grapevine varieties in the collective vineyard of Nikiti revealed themselves as being quite misleading. Scientist N. Khilkevichi, who works in the Magarachi Institute of Viticulture and Enology, also agrees the fact that Tsulukidze Tetra in Crimea was known by two names: firstly it was described in 1855 by the director of the garden of Nikita, Hartvisi, as Albilo Kastelano; and then in 1911 by acad. S. Korjinski with the name Crimean Albilo.
Acad. S. Korjinski, despite strongly believing in the difference between these two varieties, called his described grapevine variety Albilo and- in order to differentiate - added the word Crimean. There is no direct statement as to where from and when Albilo Kastelano was brought to the Nikita garden. Only Hartvisi mentioned that the grapevine variety Kimenesi was firstly brought to Nikita in 1825 from Provence, from the Odiberi Garden, with the name Plant of Malaga. According to this information, and also based on ampelographic maps consisting of pictures of grapevine varieties compiled by Viala and Vermoreli, N. Khilkevichi and A. Prebrajenski make the conclusion that Tsulukidze Tetra is not Albilo Kastelano but one of the variations of Pedro Kimenesi, particularly Kimenes Zenboni. However, in no account of Nikita garden does it mention this name from the past until present. If we agree with N. Kilkevichi and consider Tsulukidze Tetra as one of the variations of Pedro Kemenesi, namely – Kimenes Zenboni, then we will assume that by its origin this is really a Spanish grapevine variety. However, Spanish and French ampelographs who first described Pedro Kimensi determine its homeland as the island of Madeira or Greece, from where it was brought to Spain; While German ampelographs (Shtoltsi, Babo, Gormani and others) mostly based on the opinion of Saksi, relate the name of this grapevine variety to Spanish farmer Pedro Kimenes, who might have brought it in Malaga in the 7th century, from places situated on Reini and Mozeli, where it was imported from the Canary islands. This supposition made by German ampelographs is denied by French and Spanish ampelographs, who take it as a Greek grapevine variety.
It is surprising that N. Khilkevichi tries to connect this grapevine variety with foreign origin even though he adds also that „when and how it appeared in Georgia could not be explained.“ Based on such arguments, he could declare Saperavi and other Georgian grapevine varieties as foreign, because the time and circumstances in which they were brought to Crimea is unknown to him. Even in 1940, in the Union Ampelographic Bulletin No.3, he presented quite an evidential account about the transmission of Georgian grapevine varieties to Crimea, namely the following: In the archive of the office of the King’s deputy, Iase Tsintsadze discovered case No.1752, 1847, with the title: „The mission of gardener Iv. Friki and his disciple St. Fedorovi in Georgia, in Imereti, Sanegrelo, and other districts for the reason of collecting seeds and plants.“ They were also charged with describing local grapevine varieties from the Nikiti garden, to organize their characteristics and names. It is known that the same persons, on 14 November 1847, returned to Yalta with collected materials put into five large boxes (Iv. Javakhishvili, 7). It is clear that in these boxes might have been placed Georgian grapevine varieties which are known in Crimea from ancient times, namely: Saperavi, Budeshuri, Rkatsiteli, Amlakhu, Apapniji and others. Of them, according to Tsabeli, Saperavi was cultivated in 1853, about 80 - 100 roots, while more widely from 1863; Albilo Kastelano (Tsulukidze Tetra) was distributed from 1855 and consisted of 1500 roots for this time. Putting aside Tsulukidze Tetra, the question remains, by what means could Saperavi appear in 1853 in Crimea, if not through Friki and Fedorovi? It is known that, in France, Saperavi was not known until 1873, only in 1868 appearing in the collection of ampelograph Piula, who took it from Kutaisi, sent by Baron Longvili.
According to the presented information, it would be more reasonable to think that Albilo Crimean, i.e. Tsulukidze Tetra, appeared in Crimea from Georgia and, as did many other grapevine varieties, changed its name. It should not be considered as one of the varieties of Spanish grapevine Pedro Kimenes – Kimenes Zenboni only because they are similar in artistic representation.
These materials force us to acknowledge Tsulukidze Tetra as one of the local grapevine varieties rather than as one brought from Crimea. Tsulukidze Tetra is quite a widespread grapevine variety, mostly cultivated in Racha-Lechkhumi. In other districts of Georgia it is less distributed, generally being included in collective vineyards.
According to 1940 data, Tsulukidze Tetra in Georgia is dedicated 336 ha: 335.35ha in Racha-Lechkhumi; while by the 1935 description of vineyards, it was dedicated 485 hectares throughout entire Georgia, out of which 476.80 ha was in Racha-Lechkhumi, with the remaining 8.2 ha being in other districts.
Outside Georgia, Tsulukidze Tetra is cultivated mostly in Crimea, on the Soviet farm of a wine factory called Mansarda, on 15 ha land scope. In central Asian republics, this grapevine variety can be most commonly found in Uzbekistan, on the Soviet farm of the Ministry of Food Industry- about 14 ha; and in Kazakhstan – 0.7 ha.
Some vines of Tsulukidze Tetra can also be found in Daruband, Odessa and other places. In the Soviet Union, about 516 ha is dedicated to Tsulukidze Tetra in total.
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Botanical description
This grapevine variety was described in the village of Chrebalo (Ambrolauri district) and was explored in more detail in the collective vineyard of the Institute of Viticulture and Enology. In Chrebalo, Tsulukidze Tetra is cultivated on a north-eastern slope, situated at 545.8m above sea level. The vineyard consists of grafts, is 20 years old, pruned by Georgian method and supported by stakes. The collective vineyard of the Institute of Viticulture and Enology is cultivated on the north-eastern slope of the Tsiv-Gombori Moutain, at 562.3m above sea level, formed by Georgian rule, at two-neki and two hangers, on stake-wire. Vines are grafted on Rupestri Dulo, and are 24 years old.
The young shoot
The young, 15 - 20 cm long sprouts, with their crown and first two leaves, are quite strongly covered with thick felt-like down and whitish-reddish down. The leaves of the second row (third, fourth) are less coated and are colored bright greenish yellow. The young shoot is bright green with a brownish hue.
The one year sprout
The mature one year sprouts are bright grayish purple in autumn. The axils are darker than the space between them. The one year sprouts are often thin, the distance between axils being from 5 to 10cm, with the average being 7 - 8cm. The lines across the spaces between the axils are lightly depicted.
The leaf
The well-developed leaves of the middle row are middle-sized, 18 x 16cm; and are roundish, slightly longish; mostly three and rarely five-lobed. Their surface is flat, rarely funnel-like. The surface of the blade is smooth or rarely wrinkled like a net. The middle margin of the leaf is acute-angled, rarely right.
The upper incisions are quite deep, rarely superficial. Their shape does not vary widely, being mostly similar to a lyre with a narrowed throat and roundish basis, rarely being angular or closed.
The lower incisions are generally superficial, with a gap-like shape or being incised angular; often they are not presented at all or are barely noticeable.
The incision of the petiole is open; its shape varying from lyre to broad arrow; mostly deep, arch-like incisions with sharp or roundish basis can be found.
The major veins of the leaf end with quite large sharp triangular teeth. The lateral teeth are followed by teeth that resemble saw-teeth and are slightly triangular.
At first sight, the underside of the leaf seems to be bare, but after careful observation, thin web-like hairs can be seen which turn into wax-like spots at touch, while on the veins of the leaves of the lower row, and around them, quite unique rough bumps are expressed.
The petiole of the leaf is bare, being the equal length of the major vein or shorter and reddish violet in color.
The flower
The flower is usually hermaphroditic. There are five or rarely six stamens in a flower. The proportion of stamens’ length to the height of the pistil equals 1.25 - 2.0cm, most commonly 1.50 or 1.75. The pistil is right cone-shaped, becoming narrowed like a pear that makes its column more expressed and noticeable.
The bunch
Bunches are middle-sized, from 9 to 18cm long and 5-9cm wide, with the average being 14 x 7cm. The bunch is mostly cylindrical or narrow cone-shaped, rarely branched or without shape. Often, bunches have wings that are sometimes ¾ their length. Bunches are quite dense or rarely thin. The pedicel of the bunch is thin and long, from 5 to 8 cm long, usually 5 - 6cm. The pedicel is grass-like, green, while, near to the pedicel of the sprout, it becomes woody. The pedicel of the berry is green, 0.6 - 1.2cm long. The pedicel of the receptacle is narrow cone-shaped, rarely wide. The strength of connection of the berries to the receptacle is moderate; berries do not detach from it easily.
The grain
Grains are middle-sized or larger; from 1.2 to 1.9cm long and 1.0 - 1.7cm wide. Middle-sized berries are 1.62 x 1.48cm, while large berries are 1.90 x 1.73cm in size. The shape of berries is oval, rarely roundish, and the end of the berry is rounded. The coloring of berries is greenish-yellow, slightly whitish. There are small brownish spots on a berry to the side of the sun. The skin of the berry is thin and tender, not easily detachable from the flesh. On the topside they are covered with thin wax-like spots. The flesh is soft, easily separating from the seeds. The juice is clear, pleasant and sweet, while- if over-ripened -becomes dull and cheerless.
The seed
There are 1 or 2 seeds in a grain, rarely three. The mean of possible number of seeds equals 1.6. Seeds are dark purple-brown or bright gray, about 5 - 6mm long and 3.5 - 4.5mm wide. The basis is placed in the upper part of the seed; is roundish or oval, with a convex surface. The channel running to the top is wide and superficial, while near the tip becomes unnoticeable. The seed is bumpy. The channels on the inside are deep and run parallel to the tip, which is cylindrical or cone-cylindrical, yellow, 1.5 - 2.0mm long and 1.2 - 1.5mm wide.
Agro-biological description
Vegetation period and course of its phases
The course of vegetation phases was described in the collective vineyard (in Telavi) of the Institute of Viticulture and Enology, in the Institute of Viticulture and Enology of the Ministry of Food Industry (in Yalta), in Sakare testing station (Zestafoni), in the firm of phylloxera resistant rootstocks (in Krasnodar), in the testing station of central Asia (in Tashkent) and in Daghestan – in the testing station of Daruband. Below are presented the results of the conducted observations (see Table 1).
As Table 1 indicates, the vegetation period of Tsulukidze Tetra varies widely depending on location and environment. For example, in places where the climate is dry and high in temperature, the vegetation period of this grapevine variety is comparatively shorter; the shortest vegetation was characterized in Daghestan and central Asia, while the longest in Sakare and Krasnodar. According to the given data, Tsulukidze Tetra belongs to the grapevine variety of the second period of ripening.
One year sprouts of Tsulukidze Tetra easily ripen before the start of flower-fall in nearly all districts of its cultivation, particularly in Crimea, Racha-Lechkhumi, Kakheti, Uzbekistan, and Dagestan.
The strength of growth
Tsulukidze Tetra is characterized by an intermediate strength of growth, but in some districts, for example in Crimea, in dry southern stony soils, its development is lower than medium, becoming older annually; and is weak at generating vegetative parts. In sub-clay soils of the same area, its growth is stronger than medium; in central Asia, in humus rich soils, it grows strongly; while in the viticulture regions of Georgia, Tsulukidze Tetra is characterized by a middle strength of growth.
The productivity
Similar to the majority of basic local grapevine varieties, Tsulukidze Tetra starts harvest early. One year grafts give the first signs of productivity from the third year of planting, while full harvest is given from the fourth-fifth year. In Crimea, across the southern coast on dry slopes, it develops slowly- reaching full productivity from the sixth or seventh years. Tsulukidze Tetra is a very productive grapevine variety. According to scientist Al. Mirotadze, it is characterized by quite high productivity in Ambrolauri districts, in poor soils – providing 1.5kg; while in strong, rich soils its productivity equals 3.5kg per vine, meaning 80 - 175 centners per hectare; in specifically rich soils it can also bear 200 centners per vine. The coefficient of productivity is from 1 to 2.5; i. e, 1 - 2.5 bunches per sprout.
The mean of productivity coefficient in Ambrolauri district is 1.75, while in Telavi – 1.5. In Ambrolauri, the weight of a middle-sized bunch is 135g, while a large bunch – 324g; in Telavi – 105g and 200 - 250g respectively.
In Crimea, in dry climate conditions and stony soils, Tsulukidze Tetra is characterized by average productivity. For example, its productivity varies from 15 to 30 centners and the six year mean is 20 centers per hectare. Tsulukidze Tetra is more productive on the Soviet farm of Gurzufi. According to N. Silkevichi, the extremely high productivity characteristic for Tsulukidze Tetra is manifested on the Soviet farm of Crimea, from 30 to 56 centners per hectare, with the average being 44 centners per hectare.
In the collective vineyard (in Telavi) of the Institute of Viticulture, Tsulukidze Tetra and Albilo Crimean from Crimea, indicated quite different productivity. Tsulukidze Tetra (from Ambrolauri) is characterized with significantly higher productivity than that from Crimea. This example underlines the importance of cultivation and the influences of climate, soil, and generally of the environment. The productivity of Tsulukidze Tetra in the dry climate and stony soils of Crimea has decreased and worsened through half a century of domestication. In these changed conditions, instead of table wine, it gives quality material for dessert wine. However, even here it has kept the character of early ripening. From the fourth year of planting its productivity coefficient equals 1.4; whereas in Crimea it begins full ripening from the sixth or seventh year of planting, earlier in irrigated places. Therefore, in Kakheti, the productivity of Tsulukidze Tetra brought from Crimea is 30 - 45 centners per hectare, while from Ambrolauri – 40 – 80 centners per hectare. For example, in 1949, in Telavi, the average productivity of a vine equaled 2.467kg grape, also of some vines even 3.5 - 4 kg. Tsulukidze Tetra is characterized by good productivity in Darubandi, with an indicated productivity of 100 centners per hectare.
Generally, Tsulukidze Tetra is characterized with high productivity: its coefficient of productivity in Kakheti varies from 1 to 2, the mean equals – 1.5; in Racha – from 1 to 2.5, with the mean characteristic – 1.75; in Crimea – from 0.5 to 1.45, the mean – 0.9; in central Asian republics – in 1940 it totaled 1.4, with the average weight of a bunch – 90-120g. Typically, the productivity of Tsulukidze Tetra varies widely depending on district, the strength of loading, cultivation, care, fertilization and other similar factors. If cared for properly, it is quite adaptable to long pruning and heavy loading, consequently providing higher productivity.
Resistance to fungal diseases and pests
Tsulukidze Tetra is quite resistant to fungal diseases. Its resistance to downy mildew in Racha and Telavi is identified as higher than the average, as it is in Darubandi. It is also relatively resistant to powdery mildew, proved also by observations in Crimea. Such high resistance also characterizes it in Kakheti. Tsulukidze Tetra is less resistant to phylloxera than Aleksandrouli. The major weakness of this grapevine variety is its vulnerability to rot, particularly in rainy weather. This tendency has been mostly shown in Racha-Lechkhumi and Imereti, mostly in lowland areas. In Crimea, in dry climate conditions rot does not affect it, however, another threat emerges – berries can dry easily. In Telavi, the grape of Tsulukidze Tetra does not tend to rot, only doing so during the wet autumn.
Adaptability to rootstocks
Tsulukidze Tetra is well-adaptable to rootstocks of grapevine varieties, and can be successfully grafted on Riparia X Rupestri 3309 and 101/14, also on Rupestri Dulo, as used previously. For lime soils it is recommended for grafting on Berlandieri X Riparia hybrids No.5bb or 420a; for other soils – Riparia X Rupestri hybrids 3309 and 3306, while for dry stony soils even Rupestri Dulo can be successfully used.
Response to the environment
In Racha-LEchkhumi, Tsulukidze Tetra is characterized with moderate endurance to frosts (-15, - 16o) without receiving any significant damage. In Crimea, according to N. Khilkevichi, it is characterized with moderate endurance to frosts, for example, during the severe winter of 1940, the freezing point on Alushi Soviet farm (in Crimea) was -19o resulted in a 47% damage to buds- smaller than the harm to other grapevines varieties. In central Asia (in Tashkent) under the influence of artificial freezing conditions, Tsulukidze Tetra revealed less endurance to frosts than Caberne Frani, while more so than Verdelo and Sersiali.
According to observation in Darubandi, during the harsh winter (-19o) of 1940, Tsulukidze Tetra experienced damage to 28% of its buds, whereas central Asian grapevine varieties – Nimrangi, Taifi and others -experienced 50 - 70% damage to buds.
Tsulukidze Tetra does not require a special selection of soils, as it develops successfully in nearly all the types of soils of Racha-Lechkhumi, however, it provides distinctly higher quality wine on slopes consisting of clay-lime and humus-carbonate soils. In Crimea, on hilly slopes consisting of dry, stony soils, it develops insufficiently, but provides very valuable wine; also, in relatively plain places consisting of stony, clay soils, it develops strongly and provides high quality table wine.
Agro-technical characteristics
In the appearance of its bunches, and in the mechanical and chemical structure of grape and juice, Tsulukidze Tetra belongs to the grapevine varieties which are dedicated to wine making.
Mechanical structure of the grape
To characterize the mechanical structure of bunches of Tsulukidze Tetra, below are given the results of analysis conducted in Ambrolauri, Crimea, Darubandi and Tashkent (see Table 3).
As Table 3 indicates, the outcome of juice in laboratorial conditions varies from 77% to 80%, while in industrial conditions this is lower – from 70 to 75%.
In Georgia, Tsulukidze Tetra is not characterized by a strong capacity to accumulate sugar; even in the southern regions the maximum sugar concentration is 24.0%, when other grapevine varieties in these places accumulate 26 - 28% sugar. To illustrate the ability to maintain the possible level of sugar and acidity, below is presented data of analysis from different districts (see Table 4).
The use of the grape and wine quality
The grape of Tsulukidze Tetra is mostly used for making table white and naturally semi-sweet wines. On collective and Soviet farms it is used for making the high quality naturally semi-sweet wine: Tetra, while by common viticulturists it is used for table wine. In order to make table wine, the grape is pressed in a winepress, then the sweet juice is poured into pitchers and left to undergo fermentation without pomace- so called Chkefi. On some farms, pomace is added directly before fermenting and after this the wine is poured into clean pitchers. The wine of Tsulukidze Tetra is quite valuable; is bright yellow, with a lightly expressed aroma, moderate flesh and pleasant tender taste. Relatively higher quality wine is made from Tsulukidze Tetra by picking the grape timely, and the proper processing and handling of the wine.
The wine of Tsulukidze Tetra that was ordered by the agricultural department of the Academy of Science of Georgia, was estimated as being high quality. For example, the wine of the 1942 yield (made by the old method by the leadership of wine makers of Samtresti, Val. Kandelaki and N. Vardanashvili), was awarded 8.5 points at the meeting of the Degustation Commission on 1 July 1944 and described as: “tender, sound, extremely high quality European type wine, with sweetness that is not generally characteristic for Tsulukidze Tetra, and quite well-expressed original aroma.” The wine of the 1945 yield that was tasted at the meeting of the Central Degustation Commission in Moscow on 11 April 1946, was awarded 8.3 and described as: “coloring –bright golden, aroma – pleasant, expressed, taste – full, harmonious in qualities.” Such a high estimation has also been awarded to the wines of Tsulukidze Tetra made from other year yields. To summarize, Tsulukidze Tetra provides a very valuable, tender, pleasant table wine when cultivated properly.
Along the southern coast of Crimea, Tsulukidze Tetra is generally used for making dessert wines; however, in the past – during the previous century -it was used for making table wines. Acad. S. Korjinski noticed in the ampelography of Crimea that Albilo (i.e. Tsulukidze Tetra) in the past was used for making table wine. Recently, in the factory Masandra in Crimea, Tsulukidze Tetra was included in portvein and the Madera type wine industry. Portvein Alupka was made using three grapevine varieties: Semilioni, Muscatel, and Albilo (Tsulukidze Tetra) as an admixture; this latter significantly improves the quality of the wine. Pure Tsulukidze Tetra creates high precious portvein that is one of the best representatives of strong wines of the southern coast of Crimea. In Madera type wine Masandra, Tsulukidze Tetra is well-accepted by the grapevine varieties Verdelo and Serseli.
The technology of sweet and strong wines in Crimea consists of the following steps: for white portvein the grape is pressed and the sweet juice- without the scion –remains on pomace for two to three days, during which time it undergoes fertilization 6 - 8% of sugar. Then juice and pomace is put in the press. After pressing, the wine is poured into barrels to undergo fermentation until 9 - 10% fermented sugar remains. Then the spirit is added to continue fermentation, until 18.4 - 18.6% spirit remains in the wine. After 2 - 3 weeks, when the wine becomes clear, it is transferred. Albilo (Tsulukidze Tetra) wine made this way is bright golden, has a tender typical aroma and a full, harmonious taste.
Madera type wine is made differently. The pressed grape, without the scion, is left for about 4 - 5 days to undergo fermentation until there remains 5 - 6 % unprocessed sugar in sweet juice. This liquid is then pressed and poured into pitchers, 18.8 - 19.6% wine spirit is added proportionally; and after 2 - 3 weeks the wine is taken and separated from the pomace. From the second year, the wine is mixed with Verdelio and Sersiali to be processed thermally under the sun or in fermenting chamber. From the third and fourth years the wine becomes valid and mature and ready to use.
The time of the harvest depends on the meteorological conditions of the given year, as well as on the type of wine that it is planned to make. For table wine, Tsulukidze Tetra should be picked when the grape consists of 19 - 20% sugar and 7% acidity, generally with the appropriate proportion of sugar and acidity being 24 - 26% and 5 % respectively. For strong wine, Tsulukidze Tetra should be picked when its grape consists of 24 - 26% sugar and 5% acidity; this proportion in Crimea is achieved in the second half of September.
To characterize the chemical structure of Tsulukidze Tetra wines, below are given the results of the chemical analysis of table and strong wines made from it (see Table 5).
General evaluation and distribution by district
Tsulukidze Tetra is a white local grapevine variety of the second period of ripening, mostly cultivated in Racha-Lechkhumi where it is dedicated 476 hectares of land scope. This is used for making naturally semi-sweet wine called No.25 – Tetra and white table wine of the European type. Outside Georgia, Tsulukidze Tetra is distributed in the southern coast of Crimea and in central Asian republics maintaining 30 hectares of dedicated area to it; using it for the making of strong and dessert wines, purely from it as well as from admixing with other grapevine varieties for a high quality wine of the Madera type, and portvein.
This grapevine variety is characterized with the following positive properties: comparatively high productivity; resistance to fungal diseases, particularly to powdery mildew; high quality of production and validity for naturally semi-sweet, as well as table and dessert wines, also for use as table grape.
Its negative characteristics include: the tendency of the berries to rot, especially during the rainy autumn; and relatively lower ability to accumulate sugar. Tsulukidze Tetra is included in the standard assortment of grapevine varieties of Georgia – as well as of Crimea – in the districts of Yalta and Alushti for making strong and dessert wines. In our country it has maintained wide distribution and become more extensively used and applied. It is prospective for distribution in southern and mountainous viticulture districts where it can be successfully used for making quality table wine and as table grape. Therefore, it can be easily recommended for cultivation in the mentioned districts for wide industrial reasons.
Bibliography
1. Demetradze V., Materials for Dividing Western Georgian Viticulture and Enology Industry into Regions and Specialization. Kutaisi, 1936.
2. Ketskhoveli N., Zone of Cultural Plants in Georgia. Tbilisi, 1957.
3. Mirotadze A., Vine Varieties of Racha-Lechkhumi. Tbilisi, 1939.
4. Modebadze K. The book of viticulture. Tbilisi, 19485.
5. Tabidze D., Development of Viticulture in Georgia. Tbilisi, 1941.
6. Cholokhashvili S., Viticulture, Vol. II, Ampelography. Tbilisi, 1938.
7. Javakhishvili Iv., Economic History of Georgia, Vol.II. 1934.
8. Jorjadze L., Viticulture, Wine-making and Improvement. Tbilisi, 1876.
