Chinuri

Chinuri originated in the Kartli region of Central Georgia, cultivated for centuries along the Mtkvari River basin. Its name derives either from the Georgian word 'chinebuli,' meaning excellent or noble, or from the old Georgian 'chini,' referring to a reddish-green color. While no documented origin date exists, the variety likely descended from a natural wild grape form native to the region. A defining moment in its history came in 1889, when Ivane Mukhranbatoni's Chinuri wine won a gold medal at the Paris Exposition Universelle, placing this indigenous grape on an international stage.

• Cultivated for centuries along the Mtkvari River basin in Kartli
• Name linked to Georgian 'chinebuli' (excellent/noble) or 'chini' (reddish-green color)
• Gold medal winner at the 1889 Paris Exposition Universelle
• Traditional qvevri fermentation recognized by UNESCO in 2013 as Intangible Cultural Heritage

Chinuri is grown primarily in the Kartli region of Central Georgia, where the Atenuri PDO serves as its hallmark appellation. Vineyards in the Ateni subregion sit at elevations of 500-750m, where the continental climate delivers hot summers, mild winters, and cooler growing conditions that preserve the grape's aromatic precision. Soils range from limestone and marl to alluvial and stony formations, all well-drained. Beyond Kartli, Chinuri is also cultivated in Kakheti, Imereti, and Abkhazia.

• Primary home: Kartli region, Central Georgia; Atenuri PDO is the flagship appellation
• Ateni subregion vineyards: 500-750m elevation on limestone, marl, and alluvial soils
• Continental climate with hot summers; cooler Kartli conditions retain aromatic freshness
• Also grown in Kakheti, Imereti, and Abkhazia

Chinuri's naturally high acidity and moderate sugar levels make it exceptionally versatile. In dry still form, it is lean, citrus-driven, and mineral. As a sparkling wine, produced by both traditional method and tank fermentation, its acidity supports fine, persistent bubbles with excellent structure. Qvevri-fermented amber versions introduce gentle tannin, herbal complexity, and subtle salinity through extended skin contact. Chinuri is also frequently blended with Goruli Mtsvane and Aligote to broaden stylistic range. Both modern stainless-steel vinification and traditional qvevri fermentation are used.

• Dry still: lean and citrus-driven with mineral precision
• Sparkling: high natural acidity supports fine bubbles; produced by traditional and tank methods
• Amber/qvevri: skin contact adds gentle tannin, herbal notes, and subtle salinity
• Often blended with Goruli Mtsvane and Aligote

Chinuri is a late-ripening variety with budburst in mid-April and harvest extending to late October. Its clusters are medium-sized, with green-gold berries turning greenish-yellow at full ripeness. The grape is notably disease-resistant, showing tolerance to phylloxera and fungal diseases, and is less prone to frost damage than many indigenous Georgian varieties. It is a high-yielding variety under proper canopy management. Beyond wine production, Chinuri serves as a table grape, confirming its dual-purpose character within Georgian viticulture.

• Budburst mid-April; harvest late October, making it a true late-ripening variety
• Medium clusters of green-gold berries; greenish-yellow at full ripeness
• Resistant to phylloxera, fungal diseases, and frost
• High-yielding and dual-purpose: wine production and table grape consumption