იხილეთ წყარო გვერდისთვის Kabistoni Shavi

[[ფაილი:Kabistoni shavi.png|thumb|250px|'''Kabistoni Shavi''']]
'''The Shavi Kabistoni''' – is a vine type grown in Racha, mainly as an admixture
in the vineyards of [[Aleksandrouli]]. Separate, exclusive plantations are very
rare. From it, naturally semi-dry and table red wines are made.

Among local vine-growers in some villages of Racha, Shavi
Kabistoni is also known by the name Kabistoni, Old Shavi
Kabistoni, and White Kabistoni. Gagmouri Kabistoni and
Tsitsiliani Kabistoni are different types from Shavi Kabistoni. In
the Collective Vineyard of the Institute of Viticulture and Enology
, Kabistoni- taken from Racha in 1933 -appeared consistent with
two different types- one with slightly web-like down similar to
Pinot Prani, with short bunches; and the second with thick web-like
down with bunches of an average size like true Shavi Kabistoni.

Shavi Kabistoni is a vine type of third maturity. By its morphological
and agricultural features, it is not different from local vine types
and, with them, belongs to the ecological-geographical group of
vine types of ''prol. Pontica Negrul.''

There is a lack of exact information about its origins and age. According
to a linguistic analysis of its name, academician Iv. Javakhishvili
(6) considers Kabistoni as a village name, about which he wrote the
following: “According to the notes of Professor Chikobava, Kabistona
was a village located in Arkabe, according to the words of Lazian who
was exiled in the village Pshaltelugi of Abkhazia.

“Kabistoneli” in Chanuri language is “Vapistonari”, thus the end
of the word was used to name the grape variety Kabistoni, which
means that it was a Chanuri variety.

After this, Javakhishvili gives a short characterization of Kabistoni
by Popkhadze and Tmoadze, according to whom “Shavi Kabistoni
is characterized by a rounded crest- bimbilo, which means ‘grain’
in Rachian. This type is useful as both a grape and for winemaking,
but is not widely cultivated.”

According to these notes, Kabistoni was quite a well-known type
in the viticulture regions of Western Georgia, which confirms its
reasonable age. It is most commonly grown in Racha-Lechkhumi,
with a small number in upper Imereti, Kartli and South Ossetia. Its
total production area in Georgia does not exceed 71 hectares, from
which 70.30 hectares is located in Racha-Lechkhumi. According
to data from the observation of 1947, its production area is
distributed among some regions of Georgia as is shown in Table 1.

As mentioned, Kabistoni is cultivated in Oni districts as an
admixture; rarely do we meet exclusive plantations. We meet
Kabistoni in the Ambrolauri district sharing the vineyards of
Aleksandoruli, with [[Mujuretuli]] as an admixture.

Small numbers of Shavi Kabistoni are cultivated in upper Imereti,
mainly in the districts of Sachkhere and Chaitura. In upper Imereti,
Kabistoni must be taken from Racha. In the Collective Vineyard
of Viticulture and Enology, in the Testing Stations of Sakare, and
on base points of the Institute of Viticulture and Enology , Shavi
Kabistoni has dozens of roots.

==Botanical description==
This type was first described botanically during an expeditionstudy
of 1933 in the village of Ghari, on a collective farm. It was
studied in more detail on the Collective Vineyard of Viticulture
and Enology, in the village of Kurdgelauri, which is located four
kilometers from Telavi. Its vineyard is cultivated on the north-east
curving slopes of the Tsivgombori mountain range, 562,3 meters
above sea level. Cultivated on stake-wire, it is pruned following
the bilateral wallpaper rule: two holder and two inches left. The
feeding area is 3.0 sq m. The vineyard was cultivated in 1934, and
the vines are grafted on Rupestris Dulo.

====The young sprout==== 
The crown of young sprout is of 15 - 20cm
length and the first two leaves have quite a thick downy web
and are of a whitish color, while the underside of leaves is more
intensively downy. The crown and leaves has a light pinkish hue.
The down of second tier leaves reduces on the upper side and,
because of this, the leaves become greenish-yellow, while from
underside it remains web-like down and silver-white in color.

====The one-year shoot==== 
One-year shoots are brownish-yellow in autumn. The distance between axils varies from 4 to 9cm and
its average length is 6-7cm. The axils are darker than the spaces
between them, where it is narrow, and grayish colored stripes are
noticeable.

====The leaf==== 
Leaves of the middle tier are of average size with a
length that, on average, varies from 16 to 19cm and a width of 16
to 19.5cm. The leaves are rounded or resemble a wide oval. The
blade of the leaf is a dark green color and more often three-lobed;
we rarely meet five-lobed leaves. The angle of the central lobe is
often blunt. The surface of the leaf is smooth or slightly wrinkled;
its blade is unusually curled.

Upper incisions are of average depth while their shape significantly
varies. Most often, the incisions are closed, wide elliptic or
rounded eye-like. The bases of the incisions are flat or rounded, and very rarely one-toothed. We also meet open, barely noticeable or narrow-throated lyre-like shapes of incision.

Lower incisions sometimes do not develop at all. The shape of incisions is often open, parallel-sided, lyre-like or intruded angle-like. Rarely do we see cleft-like incisions.

Petiole incisions are more often closed, with a narrow ellipse-eyed or egg-like shape. Rarely, incisions of the petiole are closed, more often we see also open lyre-like shapes with many bases.

The main lobes of leaves end with convex-sided triangular teeth, and the lateral lobes with one-sided convex triangular teeth.
The underside of leaves is downy with quite thick webs, under which is located straight standing bristle-like down. Both together make thick down.

The length of the petiole is equal to or slightly shorter than the central lobe of the leaf and is a light green color with a weakly downy flake-like web.

====The flower==== 
Flowers are hermaphroditic with normally developed pistil and stamens. There are 5-6 stamens in a flower. The ratio of stamen thread to height of pistil varies from 1.25 to 1.75cm, though more often this ratio is 1:50. The pistil has a narrow, cone-like shape, with a well-depicted throat and its nose is often separated into two.

====The bunch==== 
Bunches are of an average size; their length varying from 10 to 18 cm and width from 5 to 8cm. The average bunch’s length-width is 16 x 6cm. They are narrow cone-like or cone-cylindrical, and are often winged, with the length of the wings reaching half the length of the main bunch. There are 140-160 berries in a large bunch and, in a small,- 60-80. Bunches are usually dense; rarely sparse. Small berries are not characteristic for this type. The pedicel of a bunch is rough to the base and is shoot-colored. The length of the pedicel varies from 4.5 - 5.5cm; most often 4.0 - 4.5cm. The pedicel of the berry is green; its length 5 - 6mm. The receptacle is wide or, rarely, of a narrow cone-like shape. The pedicel of berry and the receptacle are rugged. The attachment of berries to receptacle is satisfactory and berries do not easily separate from them.

====The grain==== 
The berry is of an average size. The length of berries varies from 1.4 to 1.7cm and width from 1.3 to 1.6cm. The length–width of average berry is 1.5 x 1.4 cm. Grains are rounded, or, less often, slightly oval. They are wide in the middle and have rounded ends, and are of a dark reddish color, though during full ripeness almost black. Grains in bunches are unequally colored- with dark red berries next to black and pink ones. Berry skin is covered with quite thick wax-like flakes which give it a violet color. The skin is thin but quite dense, and the flesh is juicy and slightly thick. Grape seeds do not easily separate from the flesh. The juice is clear, pleasant and sweet. The typical aroma is light. In Kakheti, its berry is easily detached.

====The seed==== 
There are two or three seeds in a grain, less often one or four. The rounded-oval shape of the seed is brown on the abdomen- at the cleft base- and has a greenish-yellow tip. The length of seeds is 6 - 7mm; width- 4 - 5mm; and tip- 1.0 - 1.5mm. The kalaza is located in the center of the body, and is oval- shaped with a flat surface that is slightly concave. From the kalaza, clefts run towards the upper side of the seed and are sharply evident; to the tip lightly visible. Abdomen clefts are quite deep and run parallel. The incision is shallow and is well reflected along the whole length of the seed. The tip is cylindrical.

==Agro-biological description==
====The vegetation period and course of phases==== 
Observations of the vegetation period and course of some phases took place in testing stations of the Institute of Viticulture and Enology, and in the collective vineyards of Zestafoni and Telavi. In Kakheti, there is a large number of Racha-Lechkhumi vine varieties which ripen together with other Kakheti vines, but Imereti vine ripeness is achieved 10-15 days later and, some years, it even fails to ripen at all. Racha-Lechkumi, with its humid conditions, is closer to the Kakhetian environment than that of central Imereti.

In the humid conditions of Kakheti, according to observations, Shavi Kabistoni ripens in the second half of September.
In order to characterize the course of the vegetation phases of Shavi Kabistoni, Table 2 shows the results of analysis, which took place in the Institute of Viticulture and Enology and testing station of Sakare.

As is seen in Table 2, Kabistoni, in the humid conditions of Imereti and Kakheti, ripens in the middle of September. The length of the vegetation period varies from 133 to 156 days and, on average, lasts for 146 - 150 days. The sum of active temperature during this period is 2950. According to these materials, Shavi Kabistoni belongs to the group of vines ripening in the third period and can be freely recommended for wide testing in cooler humid regions then Racha-Lechkhumi.

The one-year shoot of Kabistoni freely manages to ripen by the moment of full grape ripening and, when well roughed and matured, readily handles winter frosts.

====The productivity==== 
Shavi Kabistoni begins productivity early. One year-shoots give the first sign in the second year from planting, and the third and fourth years from planting give a full yield. Shavi Kabistoni in Racha is characterized by above-average productivity. Its coefficient of productivity is 2.0, which means that it bears two grapes per shoot. Productivity of the root is 2-2.5 kg and, from one hectare, it reaches 80-100 centners. Its productivity in the Oni district on 2.0 - 2.25m of feeding area- in the case of formation by Georgian rule, can reach 1.5kg per one root and up to 2.0-2.5 kg. From one hectare its productivity reaches, on average, 60-80 centners, and in fertile soils-80-100 centners with the weight of the average bunch being 120g and large bunches being 200 - 250g. Shavi Kabistoni, in the conditions of Kakheti, is characterized by good productivity. For example, in the Collective Vineyard of the Institute of Viticulture and Enology , according to the observation of 1949, its productivity was equal to 1830g and the productivity of some roots reached 3 - 4kg. The coefficient of fruiting was 1.52 and the average weight of a bunch was 123g. According to the observation which took place in 1950, the productivity of some roots varied from 1.5 to 5.2kg. The average productivity of a root was 3.1kg and the coefficient of productivity was 1.64. The average weight of a bunch was 152g. In conditions of Telavi, the type is characterized by good productivity and quality of production.

====Durability against pests and fungal diseases==== 
According to observations which took place in Racha-Lechkhumi and Kakheti, the durability of Kabistoni against ash and mildew is estimated as average. According to an observation which took place in Imereti, in the district of Zestafoni, the durability of Kabistoni against mildew is weak. Significant damage from other diseases is not noticeable. It is characterized by good durability against winter frosts.

==Agro-technical characteristics==
====Mechanical structure of bunch==== 
The external appearance of the bunch, ratio of its consisting parts and chemical structure of juice indicates advantage of its use as wine. Below are shown the notes of bunch mechanical and juice chemical analyses. Grape analysis was made by researcher-employee Demetradze.

As we see from the shown data, in laboratorial conditions, the juice of Shavi Kabistoni is characterized by quite a high outlet (77.4%). In productive conditions, the outlet of the husks of grapes is greater and is equal to 24 - 26%, while the sweet outlet is 74 - 76%.

====Chemical structure of juice==== 
Shavi Kabistoni accumulates quite an amount of sugar. It is often harvested with Aleksandrouli and Mujuretuli to make the local, natural, semi-dry wine Khvanchkhara. Shavi Kabistoni retains a good ability of sugar accumulation in the conditions of Kakheti. Sugar content of Shavi Kabistoni in the Ambrolauri district reaches 20-22%. Such high sugar content is characteristic also in Kakheti. In order to characterize the ability of sugar-acidity, below are shown the results of the analysis of grape juice.

====Processing of grape and wine quality==== 
Shavi Kabistoni is often cultivated on plantations of Aleksandrouli and with Mujuretuli as an admixture- with Mujuretuli it is used to make a naturally semi-sweet wine. Rarely do we see Shavi Kabistoni in an exclusive vineyard, but mainly on personal plots of collective farm members. In this case, it is pressed out separately for making a local table red wine. Shavi Kabistoni is averagely qualitative and in some years it gives a qualitative, energetic and harmonic wine. Wine made from Kabistoni is characterized by good taste features: the wine is most often a beautiful red color or dark pink, with a well depicted typical aroma and harmonic taste. Some wine-makers reach better results by adding Aleksandoruli on pressed husks. In this case, not only the wine color but its taste features are improved. Due to this, many people prefer to add Kabistoni to Aleksandrouli in order to make Khvanchkara. On peasant vineyards, the process of recycling of the Kabistoni grape takes place in a winepress by using grape-pressing machines. The juice and grape husks stay in the winepress to ferment. During fermentation, the sweet with grape husks must be stirred two or three times. By the end of strong fermentation, 7 - 10 days after pressing out, the wine must be poured into clean pitchers. Remaining grape husks are squeezed and poured into separate pitchers, which are stored for making vodka.

Testing wines, made from Shavi Kabistoni in the Testing Station of Sakare, were tasted, and were characterized by members of a Degustation Commission in the following way: a beautiful red coloring, with a descriptive aroma; quite energetic, slightly rough-tasting wine. In order to characterize the chemical structure of wine, the results of analyses which took place in the above-mentioned Testing Station are shown below.

As we see from Table 5, the wines of Kabistoni are characterized by a rich chemical structure, a high consistency of alcohol and a high number of extracts.

Shavi Kabistoni is used for making red table wine and, with Aleksandrouli, for making Khvanchkara. According to analyses of the grape juice and wine type, it must be considered as a potential for the producing of brandy materials and grape juice. It is less useful as a table grape for local consumption by its external appearance and taste features.

==General Evaluation and Distribution by District==
Shavi Kabistoni is a local narrowly-spread vine type. Vineyard areas are located between the Ambrolauri and Oni districts. Most commonly it is seen in the vineyards of Aleksandrouli as an admixture or on personal plots, but rarely in exclusive vineyards. The harvest of this type is pressed out with Mujuretuli and Aleksandrouli for the making of Khvanchkara, though rarely - from some plots - red table wines are made.

Wine made from Kabistoni is characterized by a good color, energy and harmonic taste. In some years quite a qualitative wine is made. 

Positive features of this type are: relatively high productivity, early ripening, a good quality of production and usefulness for making various wine types. Negative features are: relatively weak durability against mildew; uneven ripeness of berries; and non-intensive color of wine. Shavi Kabistoni is not included as a regional standard assortment vine type.

It is a potential for being freely used with Aleksandrouli and Mujuretuli for making Khvanchkara in the Ambrolauri district, and for making red table wines in the Oni and Tsageri districts.

It is also desirable for use in the production of grape juice and qualitative brandy materials in Racha-Lechkhumi, upper Imereti and Kakheti. Shavi Kabistoni, as a relatively early type, can be recommended for testing in the south regions of the Soviet Union mainly for the making of red table wines.

==Bibliography==
1. Demetradze V., Materials for the Division of Viticulture and Enology According to Region, Kutaisi, 1936.<br />
2. Mirotadze A., Vine Types of Racha-Lechkhumi. Tbilisi, 1939.<br />
3. Modebadze K., Book of Wine-making. Tbilisi, 1948.<br />
4. Ramishvili M,. Vine Types of Guria-Samegrelo and Adjara. Tbilisi, 1948.<br />
5. Tabidze D., Development of Viticulture in Georgia. Tbilisi, 1950.<br />
6. Javakhishvili Iv., Economic History of Georgia. T. II, Tbilisi, 1934.<br />
7. Jorjadze L., Viticulture, Wine-making, and Improvement. Tbilisi, 1876.<br />
8. Cholokhashvili S. Viticulture, Book II, Amphelography. Tbilisi, 1939.

==Source==
[[საქართველოს ამპელოგრაფია]]

[[კატეგორია:Georgian ampelography]]