OMM Redaksiyası
Georgia is experiencing one of its largest and highest-quality grape harvests since gaining independence. By Oct. 6, producers in Kakheti, the country’s main winemaking region, had delivered 182,210 tons of grapes. Some 99% of the crop was rated medium or high quality.
Up to 14,000 tons of grapes processed daily in Kakheti
As the harvest season continues at a fast pace in Kakheti, 13,000–14,000 tons of grapes are processed daily. The state-supported Harvest Management Company is receiving grapes at 22 locations across the region.
Producers have harvested 92,100 tons of Saperavi, Georgia’s main red grape variety, and up to 77,400 tons of Rkatsiteli, a widely grown white variety. Just 1% of the grapes were classified as rotten or low quality.
Agriculture Minister Davit Songhulashvili attributed the high ratings to a new assessment system introduced this year. Under the system, producers receive higher payments for delivering higher-quality grapes.
Guaranteed purchasing introduced after price complaints
Despite the abundant harvest, producers have voiced dissatisfaction with prices. Last month, grape growers in the Kvareli and Gurjaani districts held protests, concerned that the large crop could lead to oversupply and lower incomes.
The government has established a guaranteed purchasing mechanism to prevent farmers from being left with unsold grapes. Under the scheme, the Harvest Management Company buys surplus grapes that private wineries are unable to accept. Prices are set according to the grape variety and sugar content.
By Oct. 6, about 13,200 grape growers had delivered their crops. The mechanism offers producers additional security during one of the country’s busiest harvest seasons.
The grape harvest in Georgia, known as “rtveli,” is a traditional event that brings families and communities together. Relatives return to villages, neighbors help pick grapes, and the work is followed by gatherings featuring traditional food, toasts and songs.
Many families make wine using methods practiced for centuries. One such method involves fermenting grapes in large clay vessels called “qvevri,” which are buried underground.
Wine is one of Georgia’s best-known export products and a source of income for thousands of rural families who depend on viticulture. Archaeological evidence suggests that winemaking in the country dates back about 8,000 years. Traditional qvevri winemaking has been recognized by UNESCO as intangible cultural heritage of humanity.
Not all grapes harvested in Georgia go toward wine production. Some are distilled into chacha, a traditional strong spirit made from grape pomace, while others are turned into juice.
Grapes are also used to make churchkhela, a candle-shaped confection made by dipping strings of nuts into thickened grape juice. The product is widely available in local markets.
