Tsinandali
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Tsinandali is a prestigious wine produced in the Tsinandali micro-zone, located in the Kakheti region of Georgia. This area includes vineyards situated on the northeastern forest slopes of the Tsiv-Gombori Range and extends to the Alazani Valley. Tsinandali wines can be both white and red, each showcasing the unique terroir of the region.
History
The Protected Designation of Origin (PDO) for Tsinandali was officially registered on August 30, 2005. The winemaking tradition in Tsinandali has deep roots, with significant development in the 19th century led by Prince Alexander Chavchavadze. He established a large wine cellar in Tsinandali, enhancing the region's reputation for high-quality wine production. By the 1880s, the Russian Imperial Estate Department began acquiring estates in Tsinandali, leading to the creation of large-scale, high-quality wine production facilities.
Viticulture
Vineyards in the Tsinandali micro-zone are located at elevations between 350 and 700 meters above sea level. The soils in this region are diverse, including forest brown, meadow brown, alluvial-proluvial, and deluvial-proluvial soils. The primary grape varieties used for Tsinandali wines are Rkatsiteli (no less than 85%) and Kakhetian Mtsvane (no more than 15%) for white wines, and Saperavi for red wines. The vineyards must adhere to specific regulations regarding grape maturity, vineyard cultivation, and winemaking processes to maintain the high quality of the wine.
Tasting Notes
Tsinandali wines are known for their light straw to pale straw color. The wines exhibit an impeccable, soft, lively, and harmonious taste with delicate varietal aromas characteristic of the geographic area. On the palate, Tsinandali wines are refined and balanced, with prominent notes of meadow flowers, fruits, and citrus. As the wine ages, it develops a distinct bouquet with pronounced fruit tones.
Interesting Facts
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Prince Alexander Chavchavadze significantly developed Tsinandali's winemaking in the 19th century, establishing the first large wine cellar and modernizing wine production.
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Tsinandali was among the first regions in Georgia to transition from feudal to capitalist wine production methods in the 19th century, enhancing the quality and reputation of its wines.