Chechipeshi
Chechipeshi – is a Megrelian word meaning white-small expressing its actual character, because it has comparatively small and tenderly structured berries. Chechipeshi belongs to the white grapevine variety group of Samegrelo.
Before the spread of fungal diseases and phylloxera, Chechipeshi as an early grapevine, was mass distributed as high vineyards in the mountainous foothills of Samegrelo. It is believed that local residents used to make mostly wine that consisted of quite a good level of alcohol and harmony and was made during the tasting period when people picked the late varieties.
According to acad. Iv. Javakhishvili (4), Chechipeshi could be one of the phonetic substitutes of Chechibera which is widespread in upper Adjara. However, our exploration has not revealed or proved any shared identity.
Adjarian Chechibera is essentially different from Chechipeshi of Samegrelo in its morphological and agricultural characteristics. The distinctive features between these two varieties are: that the leaves of Chechipeshi are quite deep and lobed, covered with thick felt-like hairy down on the underside; the incision of the leaf’s petiole is more often deep and similar to an arrow; the flower is hermaphroditic with well-developed stamens and pistil; the berry is oval, smaller than average, with a pleasant sweet taste; the number of seeds is 1-3; and in that it is an early wine variety, and can also be used as a table grape. Thus, with its morphological and biological characteristics, Chechipeshi belongs to the ecogeographical group of vine varieties of the Black Sea – Prol. pontica subprol. Georgica Negr (6). The leaves of Chechipera, however, are lightly lobed and insignificantly covered with hairy down; the incision of the leaf's petiole is elliptical; the flower is functionally female, with short hook-like stamens; the number of small berries on a bunch comes to 70%; the berry is roundish, with thin skin, and is very juicy, with a plain sweet-acidic taste and 1-4 seeds per grain. This variety is uninteresting as it gives a comparatively low quality production.
Nowadays, the area of Chechipeshi 's destribution in Samegrelo is very restricted and only a few roots remain as high formations. Low vineyards of Chechipeshi can be found in the Tsalenjikha district, - in the village of Nakifu, which have been cultivated since 1936. The vines are characterized by the moderate development and high quality production.
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Botanical description
Chechipeshi was described in the village of Nakifu (Tsalendjikha district). The vines are formed as low vineyards, grafted on Riparia X Rupestri 3306; the land sloping to the south with red soil which consists of a low amount of calcium carbonates.
The young shoot
The cone of growth is covered with whitishred hairy down. The newly broken first leaf is reddish-violet on the upper surface and bright green around the veins; and is quite thickly covered with whitish-gray hairy down. On the underside, the blade is covered with a thick felt-like coating and grayish white down, which also has a reddish hue, especially on the margins of the blade. The petiole of the leaf is reddish and covered with grayish-white down. The second and third leaves are reddish-violet on the upper surface. The second leaf is slightly coated, nearly bare. As it is on the second, it is on the third leaf- the coating on the underside has thick felt-like down which is hairy and whitishgrey. The young shoot is bright green, having a reddish hue on one side and is quite thickly covered with grayish down. The coating becomes stronger to the tip and is often reddish.
The one year sprout
The mature sprout is middle sized or thin, dark brown, slightly reddish, the axils are distanced by 7 - 12cm from each other.
The leaf
The mature leaf is intermediate in size or small, round in shape; is bright green and quite lobed, about 14.6cm long and 14.5cm wide.
The incision of the leaf’s petiole is deep, similar to an arrow and has equal margins; rarely, it is lyre-like, with an acute basis. The upper incision is open and quite deep; acute or those with sharp basis can be found, similar to a hole. The lower incision is slightly deep, rarely quite deep.
The leaf is more frequently three, but rarely even five-lobed. The margin of the tip creates an obscure angle to the blade, rarely – right.
The margins end with triangular or convex teeth. Occasionally the teeth are similar to saw teeth. The remaining teeth resemble the major teeth.
The underside of the leaf is covered with grayish thick felt-like down. The upper surface is wrinkled; rarely smooth. The surface of the leaf is flat. The major vein is lightly coated with grayish down and is bright green.
The proportion of petiole to the major vein is 0.6 - 0.9. The petiole is bright green, becoming reddish-wine colored to the basis, and is slightly covered with hairy down.
The flower
The flower is two-gendered and has normally developed stamens and pistil. In each flower are five stamens, though four or six can also be found; the number of flowers in an inflorescence is 190.
The bunch
The pedicel of the bunch is about 3.5 - 4.5 cm long. The length of the bunch is 9 - 14.5cm, while the width – 5 - 7cm.
The bunch is cone-cylindrical in shape, quite dense or can also be thin. The petiole of the bunch and shoot are grass-like and greenish.
The grain
The length of the grain, together with the pedicel comes to 4 - 9cm and is green. The pedicel is wrinkled and with a wide cone shaped. The berry is tightly connected to the pedicel.
The berry is a bright amber color, smaller than the middle in size and oval in shape. It is about 11.5 - 14.5mm long and 10 - 12mm wide. In the middle it becomes wider, having a rounded end which is symmetrical. Grains have a thin skin, are quite juicy and unflashy but have a pleasant sweet taste. Grains are lightly covered with wax.
The seed
There are 1-3 seeds in a grain, mostly two. The length of a seed is 5.5 - 6mm, while the width – 2.5 - 3mm, and is brownish. The basis is placed to the rear side – in the middle, it is oval, to the back- smooth. The tip is 1.5mm long.
Agro-biological characteristics
Observation of the vegetation phases of Chechipeshi was carried out in the village of Nakifu (Tsalenjikha district), where the vines are formed as low vineyards, planted in 1933, grafted on Riparia X Rupestri 3306. Below is given the three year data of the biological phases (see Table 1).
The vegetation period of Chechipeshi in the village of Nakufu, from budding to the complete ripening of the grape lasts about 180-182 days, while, when including leaf-fall it is 240 days.
As is illustrated, Chechipeshi has a shorter vegetation period than other native varieties and therefore it serves to be classified as a vine of the middle ripening period. The vine comes into its awakening period from the end of March, while the blossom period begins from the end of May and, if the weather is suitable, ends before 10 June. The ripening of the grape starts from the second half of August and completely matures in the first days of October. The fall of the leaves generally begins from the first half of November and ends within the same month.
In Samegrelo, Chechipeshi ripens a month earlier than other local varieties- a very important feature for this area. It can be used as a consumption feeding grape as well as for wine.
The growth and development of the vine
In the village of Nakifu, in low vineyards, Chechipeshi is characterized with middle development. By the end of the vegetation period, the length of the particular sprouts can be 1.5 - 2m, which are able to reach ripening period by the time of harvest and take on the characteristic coloring.
The high vineyards of Chachipeshi, limited in a scope, are characterized with middle or low growth- natural, seeing as they are nearly totally neglected; left alone without proper care and cultivation, as certain agricultural activities, especially those by mechanized means, cannot be conducted. If the weather is unsuitable, the shoots become woody due to the action of fungal diseases, or remain unripe and very vulnerable to winter frosts.
The harvest
The first sign of harvest is given from the third or sometimes from the second year, while the full harvest occurs from the fourth or fifth year.
Below is given three years data of Chachipeshi, taken from the low vineyards (see Table 2).
As Table 2 indicates, in the low vineyards, when loaded with 8 - 10 buds, the harvest of Chechipeshi is defined as 1.5kg per vine; that is 50 - 55 centners per hectare. 74.5% of sprouts are productive, while the coefficient of the harvest equals 1.3. On a sprout are one or two unequal bunches. It is supposed that in the case of better cultivation, on more fertile and stronger soils, the strength of the vine growth will increase and allow heavier loading, resulting in a higher quantitative harvest (about 70 - 80 centners per hectare). The vine adapts well as much to short as to long pruning.
In Nakifu village, the harvest of high vineyards of Chechipeshi varies widely depending on the weather. Only in suitable weather conditions is a harvest produced. On high formations, Chechipeshi generates thin, unequal, and poor bunches. When the weather is good, its productivity comes to 20 - 25kg per vine.
Durability against pests and fungal diseases
Chechipeshi is not strong against fungal diseases, especially when formed as high vineyards. These diseases cause great damage to the green masse and bunches of the vine, especially during blossoming and when berries are generating - before the ripening. The low vineyards are sprayed regularly and thus form quite a defense against their impact. Observation confirms that if the vines are sprayed with Bordeaux mixture 5 - 6 times and 3 times by phosphorus, then the vines will maintain proper development and harvest.
Similar to the majority of other native grapevine varieties of Samegrelo, Chechipeshi is very sensitive to phylloxera; to be exact, this pest shout be considered as the worst enemy of it, causing its mass destruction.
Response of species to different environmental conditions
Several high vines of Chechipeshi remained around river gorges. It should be noted that even in suitable weather conditions, they do not provide good harvest, neither in quality nor in quantity. By the time of harvest, when the grape reaches total maturity, the sugar consistency is not above 17 - 18.5% and acidity is, respectively, up to 10%. In the same zone, low formations of Chechipeshi are distinguished with larger and more qualitative production, with grapes consisting of more sugar and less acidity. In future, sunny areas situated on the southern or south-eastern slopes should be selected, because such locations are more protective against fungal diseases.
The varieties are not influenced by winter and spring frosts in the Tsalendjikha district, namely in Nakifu, if the vines are cultivated and properly nurtured. The vegetation period produces correctly.
Agro-technical characteristics
The grape samples for investigating the agro-technological characteristics of Chechipeshi were collected from Nakifi low vineyard. Below are given the results of the mechanical-chemical analysis (see Table 3).
The weight of a large bunch is 140g, while of a small – 75g, however a middle sized bunch weights 105g. In a bunch there are from 45 to 90 berries.
A bunch consists of 95.2% berries, 4.0% - shoots, 16.2% - seeds, 74% - juice. Therefore, the juice outcome of Chechipeshi is quite satisfying to consider it as of the wine variety, proved by the proportion of juice weight to the weight of the skin, shoot and seed. The average weight of 100 berries is 130 g. In 100 berries there are about 179 seeds, weighing 7.8 g; 33% of berries consist of one seed, 55% - two seeds, and 17% - three seeds.
At the time of total maturity, the productivity of low vineyards consists of 19.5 - 20% sugar, and 9.8% total acidity.
In 1940, in Nakifu village, a wine sample was made by viticulturist Is. Malashkhia; for the conducting of a chemical analysis that was produced and evaluated by the Institute of Agriculture of Georgia, the results are given below in Table 4.
As Table 4 indicates, the wine of Chechipeshi consists of a normal level of alcohol (10.81o) and accompanies a slightly excessive but pleasant acidity. The amount of volatile acidity (0.71) indicates the freshness of the wine. There is not a large amount of extracts (18.46), but, in comparison with other components, it should be considered as quite satisfying.
After tasting, the wine of Chechipeshi received the following evaluation: beautiful in coloring, bright straw-like, quite harmonious in balance, and slightly acidic but pleasant to drink. This estimation is satisfying for the requirements of an original wine type. According to local viticulturists, the wine of Chechipeshi is not capable of long storage and is also not transportable; for this reason people would not keep it until well-matured, and would give it a very short vatting-time.
As Chechipeshi is an early variety and comes into ripening comparatively earlier than other varieties, it is advisable to use it as a table grape.
The grape of Chechipeshi is not able to be kept long- when left on the vine, it lasts until the end of October, but becomes dry. The grape does not bear long transportation.
General evaluation and distribution by district
Chechipeshi is of the wine variety, but its production can be successfully used as table grape.
Among the indigenous varieties of Samegrelo, Chechipeshi has gained wide respect and favor for providing original wine. Another positive feature is that it belongs to the early varieties.
For the warm, moisture climate of Samegrelo, this variety is distinctively important to be distributed.
Of the negative characteristics should be underlined its vulnerability to fungal diseases for which is recommended the spraying with either Bordeaux mixture 5 - 6 times or phosphorus 3 times.
Chechipeshi should be cultivated in the mountainous districts of Samegrelo mostly by vines which are grafted on phylloxera resistant rootstocks.
Bibliography
1. Ramishvili M., Vine Types of Guria, Samegrelo and Adjara. Tbilisi, 1948.
2. Sharden J., Trip to Georgia Tbilisi, 1935.
3. Cholokhashvili S., Viticulture, Vol. II, Ampelography. Tbilisi,1939.
4. Javakhishvili Iv., Economic History of Georgia, Vol. II. Tbilisi, 1934.
