Klarjula
Klarjula – is a table wine variety whose grape has excellent taste, transportability, long storage ability (keepable until spring), beautiful berries and bunch and also is higly productive. Klarjula is considered as one of the best vines in Georgia.
There are no written materials about the origin of Klarjula. As the name shows, Klarjuli could have been brought from the Guria- Adjara districts, where it had more convenient enviromental conditions for development. Academician Iv. Javakhishvili supports this idea (6). This vine is grown in different places and districts, where its name varies. For example: Goruli Mtsvane, Supra Goruli (from Gori), Javakhetura (from Javakheti), Tagidzura (fro Tagidze family), Argvetuli Sapere (from Aragveti), Obchuri Tsolikouri (from Obcha), Bazaleturi Tsolikouri (from Bazaleti), Rachuli Mtsvane (from Racha), Kakhuri Mtsvane (from Kakheti) and so on.
Despite this, it cannot be confirmed that Klarjula originates from Klarjeti, as there is no information available from the Shavshet- Klarjeti vineyard district. It is not even known if the vine variety exists there. That is why the issue must be studied more deeply. G. Sharashidze (8) describes Klarjula. It is known that one of the major bases of this grapevine formation is its specific characteristics (the strength of growth, the ability to climb and tendency to develop either at length or width). This is the reason why the vine belongs to the table wine variety.
Klarjula, which was distributed in Guria-Adjara, is white, when Tskhenisdzudzu is red. Klarjula is slightly round and oval, while Tskhenisdzudzu is longer. There are many biological differences between the above mentioned vines, so it must be considered that they are independent from each other.
Before the spread of fungal diseases and phylloxera, this variety was massively cultivated on high lands of Guria and upper Adjara. The product of Klarjula is mostly used as a consumption grape. Often, it was not harvested, and sometimes was but only in winter. It has also been indicated that wine was also made from Klarjula. It had a yellow color and pleasant taste and aroma. Because of the spread of fungal diseases and phylloxera, it became totally extinct. At present, it can be found in western Guria and upper Adjara villiges (Guria – Shemokmedi, Chanieti, Likhauri, Adjara – Kakeshi, Tskhrafona and Khutsubani). The vine’s growthdevelopment is very strong and it can provide a large harvest, though it requires good weather to do so.
Small cultivated areas of Klarjula can be seen in Chokhatauri, Makharadze and Batumi districts. The reason why Klarjula became extinct is because Tsolikouri was widely spread and population did not have much knowledge of Klarjula.
Only later, at the request of scientists, Klarjula was cultivated lightly in Guria-Adjara, hopeful of its future development.
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Botanical description
The young sprout
During the period of breaking, the bud is whitish and slightly grayish in color. The first newly opened leaf is bright green on the surface, yellowish or having a dark reddish coloring, densely covered with white down. The underside is covered with felt-like white down. The following second and third young leaves are reddish-violet, the veins of which are bright green. The covering is quite noticeable from the second leaf, but less so on the third. The underside is covered by a felt-like surface. Young sprouts are lightly covered by grayish hair-like down. The covering is more prevalent on the top of the sprout. Sprouts are round-shaped; one side is green, while the other is violet.
Young sprouts (13 - 15cm) are green, but on one side toward the tip is red-violet color and covered with grey hairy down, running along to the sprout.
The one young shoot
The inter-axil space is 6 - 12cm. The young growth shoot with its crown, and first two leaf-bracts is covered with a thick felt-like coating and brown down on both sides. The coating disappears by the third leaf on the topside and takes on a yellowish green coloring, slightly reddish, while the underside maintains the same white coating. The fourth and fifth leaves are greenish-yellow on the topside and to the underside are covered with quite a thick web-like coating.
The leaf
A completely developed leaf is middle-sized or small and generally roundish or oval, about 16.8cm long and 14.3cm wide.
The incision of a leaf’s petiole is mostly lyre-shaped; the margins of incisions consist of three veins, and arrow-like deep incisions can also be found.
The upper incisions are open and slightly incised, rarely, deeply; while the lower incision is insignificantly incised.
The leaf is three-lobed. The margin of a tip creates an obtuse angle to the blade, or rarely – right.
The teeth of margin tips are triangular with sharp tips or convex sides, while saw-like teeth can also be found. The secondary teeth are similar to the major teeth.
The underside of the leaf is less coated; the topside smooth; the blade flat, while funnel-like leaves can also be found. The major veins are lightly coated, bright green and red to the basis.
The proportion of leaf’s petiole to the major vein is 0.7 – 0.9cm; is bare and bright green and often red wine-colored.
The flower
The flower is hermaphroditic, having a normally developed bunch and pistil. In one flower are five stamens, though there can also be four or six. The nose of pistils is almost round-shaped. The number of flowers in one inflorescence totals about 180 - 250.
The bunch
The pedicel of bunches is 3.5 - 5.5 cm long. Bunches are smaller than average, 2 - 3cm in length, while the width equals 15 - 18cm. A large bunch is 20 - 22 cm long, while the small is – 10 - 13cm long, on one bunch there are about 75 berries.
The general shape of a bunch is cylindrical-cone and often has wings; the length of wings equals half of the bunch. Bunches are of average density; sometimes thin. The berry receptacle is wide cone-like and is rugged.
The grain
The pedicel of the berry is 7 - 8mm long, is green, wrinkled and wide-cone shaped. The berry is tightly attached to the pedicel.
Grains are nearly black, middle sized or larger, about 18.93 - 20mm long and 18.05mm wide. Large berries can be 21.8 mm long and 21.1mm wide. They are oval or longish in shape, widening in the middle, with rounded ends and are generally symmetrical. Grains are less juicy, but are fleshy with a pleasant sweet taste. They are thick-skinned and separate easily from the flesh. The berry is significantly covered with wax.
The seed
There are 1-3 seeds in a grain. In a berry are about one to four seeds. Hence, the average number of seeds in one berry equals 6.5 - 7.5mm. The body of a seed is roundish, and narrowed toward the tip. Seeds are around 3.5 - 4mm long and 4.0mm wide, bright brown and yellowish near the tip. Their bases are roundish and slightly deep, and have bumpy abdomens with well-depicted yellow veins. The length of a tip is 2mm, and is of a brown, slightly orange, color whilst over the underside surface, its tip is spotted and deviated toward the abdomen.
Agro-biological description
Phenolohical obseration took place in the village of Khutsubani (Kobuleti district) where the vines are almost 60 years old. Below are given the statistics of observation from Khutsubani village by its biological phases over 5 years (see Table 1).
As is shown from Table 1, in Khutsubani village, budding begins from the first part (4 - 5) of April, and reaches full ripeness by the end of September. Vegetation can last about 243 days and for full ripening 204 days.
Flowering begins at the end of May or begining of June, and reaches full ripening on 15 - 20 June. From 25 August, the vine is ready and in the third part of October.
Because the autumn is warm, the vegetation process lasts longer.
Growth of the vine
Observation shows that the high vineyards of Klarjula in Guria and Adjara are characterized by quite strong growth. In the case of neglect in cultivation, but when the weather is suitable, high vineyards of Klarjula can strongly develop vegetation parts and, sometimes, the length of sprouts can reach 3m.
Such strong growth was characteristic for Klarjula in the past, as proved by local viticulturists’ notes as well as by many other written sources.
The growth of low vineyards of Klarjula is average in Guria, while in some cases is above average (on the Soviet farm of Kartli). Through proper cultivation of the vine, the length of particular sprouts can exceed 3 - 4m.
The productivity
As with other Georgian varieties, Klarjula gives its first sign of harvesting early, from the second year of planting, while from the third year it can reach nearly half of its full harvest capability 1 - 2 bunches.
Below is shown the productivity of Klarjula for 3 years (see Table 2)
Klarjula harvested in the mountains is changeable and is related, during the vegetation period, to weather conditions. One root of vine yields approximately 40 - 50 kg. . It ranges from 1.5 to 1.6kg per vine root, meaning 80 centners per hectare.
Durability against phylloxera and fungal diseases
Klarjula is more sensitive to downy mildew, especially in lowland and high-moisture areas, such as Imereti and Kakheti. A complete destruction of the vine by heat or frost has not been recorded. Klarjula adapts to all types of soil and is able to grow independently.
Response to environment
Observation shows that in lowlands of Guria and Adjara, in moist places, where the ground water is close to the surface and the air is also damp, Klarjula provides low quality production, because a lot of water is accumulated in berries, eliminating and worsening the grape’s taste and other values. In such places, the impact of fungal diseases is also more prevalent and stronger.
To get higher productivity and better quality production, Klarjula requires cultivation on southern and south-eastern, sun-lit slopes. Such places are aided by the grape’s storage ability and transportability. In bad weather conditions, Klarjula experiences extensive flower-fall, of about 10%. The number of small berries on a bunch is from 7 to 10 %.
Agro-technical characteristics
Klarjula belongs to the high quality table grape varieties. It develops high productive, beautiful bunches and pleasant-tasting, delicious berries. In sun-lit places, its production is quite satisfactory (Khutsubani village, Kobuleti district).
Mechanical analysis is given below (Table 3)
As Table 3 indicates, a bunch of Klarjula weighs 231.8 g, consisting of 58 berries. A berry weighs 3.70g. There is 70.1% juice, while skin, flesh and seed together make up 28 - 29%. The weight of a large bunch is 353g, and small 155g.
The number of seeds in 100 berries ranges from 139 to 179, averagely 155, with a weight of 10.3g. The weight of 00 berries skin is 40g.
The sugar chemical analysis for Klarjula grape samples was conducted in Khutsubani village (Kobuleti district). See Table 4 below.
Four years observation indicates that the proportions of sugar (18.2 - 19.5) and acidity (8.2 - 9.1%) in the given samples should be considered as quite satisfactory for quality table grape. However, after selecting more suitable expositions and supportive locations, the production of Klarjula will improve in quality and in all values.
General evaluation and distribution by district
Klarjula is a representative of the early-ripening vine variety group, which is limited in cultivation.
This variety can be successfully cultivated in the mountainous regions of Georgia, as it is early ripening, and can be used for making champagne material and for table wine of local importance.
In order to achieve high quality champagne material, the harvest of Klarjula should be done in the first half of September in Guria and Adjara districts and at the end of August and the beginning of September in the districts of central and upper Guria.
It received good references from the Degustation Commission and was considered as potentially the best wine material for champagne in the future. It has a pleasant taste, typical aroma, and softness.
The vine is characterized by average growth, in more suitable ecological conditions, and with the application of high technological methods, it can provide higher than average development, which can be used in the preparation of champagne, Imereti table and European wine type, no volume of alcohol in the juice and table grapes.
Klarjula does not display good resistance to fungal diseases and particularly to powdery mildew; that is why agro-technical involvement is necessary.
It is not well known and distributed. Thus, it is not included on the famous wine list- a fact that must be taken into consideration, with the distribution in different parts of Georgia needing to take place soon. This will help scientists to choose the location when it can be easily cultivated.
Klarjula is considered as a very prospective species for development of viticulture in Guria and Adjara and throughout Georgia:
In Guria, the River Khevistskali valley – Burnata, Kokhnari, Nakaduli, Kvemokheti, Cometa, Gantiadi, Mamulari and Kalagoni villiges.
In the zone of the river Supsa – Dablatsikhe, Sakvavistkis, Fartskhma, Akhalsofeli, Gogoleisubani, Sameba, Vani, Zomleti, Ianouli, Guturi, Vzaiani, Kaisubani, Intabueti;
In the River Bakhvistskali zone – Askani, Vaniskhedi, Mtispiri, Bakhvi, Famfaleti and Nasakirali Micro districts;
In the River Natanebi and Bjujistskli zones – Vakijvari, Bagdati, Tskhemliskhidi, Uchkhubi, Dvabzu, Natanebi,Gomi, Shemokmedi, Makvaneti, Likhauri and Chanieti micro-districts;
In Adjara-Khucubani–Kvirike, Mukhaestate and Kakutlegva zones: Khutsubni, Sameba, Kvirike, Mukhaestate, Achis, Chakvistavisa and Legvas micro-districts;
In Akhalsheni–Kapandibi and Acharistskal–Makhunceti zones: Akhalsheni, Kahaberi, Tkhilnari, kapandibis, Adjaarisklisa and Makhunceti micro-districts.
Bibliography
1. Ketskhoveli N., Zone of Cultural Plants in Georgia. Tbilisi, 1957.
2. Ramishvili M., Vine Types of Guria, Samegrelo and Adjara. Tbilisi, 1948.
3. Ramishvili M., Klarjuli. Works of Viticulture and Enology, Vol. X, 1958.
4. Tabidze D., Development of Viticulture in Georgia. Tbilisi, 1954.
5. Cholokhashvili S., Viticulture, Vol. II, Ampelography. Tbilisi, 1938.
6. Javakhishvili Iv., Economic History of Georgia, Vol. II. Tbilisi, 1934.
