Mukuzani

History

The Protected Designation of Origin (PDO) for Mukuzani was officially registered on August 30, 2005. The winemaking tradition in Mukuzani dates back centuries, with significant developments in the 19th century when the Chavchavadze family played a crucial role in advancing viticulture in the region. By the late 19th century, Mukuzani wines gained recognition for their high quality, leading to the establishment of modern wineries and the adoption of advanced winemaking techniques. Mukuzani wine has been produced since 1888 and is considered the flagship of Georgian red dry wines.

Viticulture

Vineyards in the Mukuzani micro-zone are located at elevations between 350 and 700 meters above sea level. The soils are diverse, including brown forest, alluvial, and deluvial soils, providing excellent conditions for viticulture. The primary grape variety used for Mukuzani wine is Saperavi, and the use of other grape varieties is prohibited. Strict regulations govern grape maturity, vineyard cultivation, and winemaking processes to ensure the high quality of the wine. The grape's sugar content at harvest must be at least 19%, and the yield must not exceed 10 tons per hectare.

Tasting Notes

Mukuzani wines exhibit a dark pomegranate color with deep red hues. The aroma and flavor are full, refined, extractive, velvety, and harmonious, featuring the distinctive varietal aroma characteristic of the geographic area. As the wine ages, it develops a pronounced bouquet with fruit tones.

Interesting Facts

• Mukuzani was among the first in Georgia to adopt modern winemaking techniques in the late 19th century and was the first red wine in Georgia to be aged in oak barrels, which enhances its complexity and depth.

Mukuzani PDO Official Guidelines and Specifications