Krakhuna
How to say it
The crispy-named native grape of Imereti that nearly vanished in the 1980s, now producing everything from dry whites to deep amber qvevri wines.
Krakhuna is a native Georgian white grape grown primarily in the Imereti region of western Georgia. Its name derives from the local Imeritian dialect word for 'crispy,' a nod to the berry's texture when ripe. Nearly extinct by the 1980s, the variety has been revived by modern producers and now crafts dry whites, semi-sweet styles, and rich amber qvevri wines.
- Indigenous to Imereti in central-west Georgia; name means 'crispy' or 'grain' in the local dialect
- Planted across just 36 hectares as of 2004, concentrated around the villages of Sviri, Obcha, and Dimi
- Can accumulate up to 30% sugar in Central Imereti while retaining natural acidity
- Ripens in late September; buds mid-season with moderate to high yields
- Susceptible to oidium and disease in humid conditions; performs better in drier sites
- Commonly blended with Tsitska and Tsolikouri in traditional Imeretian blends
- Doubles as a table grape valued for its crisp texture
History and Origins
Krakhuna is an indigenous white grape variety native to the Imereti region of central-west Georgia. Its name comes from the local Imeritian dialect and translates as 'crispy' or 'grain,' a reference to the berry's firm texture at ripeness. The variety was historically popular across the Soviet Union but fell into severe decline, reaching near extinction by the 1980s. A revival led by modern Georgian producers has brought the grape back into commercial production, where it now represents one of Imereti's signature white varieties.
- Indigenous to Imereti in western Georgia
- Name means 'crispy' in the Imeritian dialect
- Nearly extinct by the 1980s; revived by contemporary producers
- Historically enjoyed popularity across the Soviet Union
Growing Region and Viticulture
Krakhuna grows almost exclusively in the Imereti region of western Georgia, with the strongest concentration in the villages of Sviri, Obcha, and Dimi. Imereti's climate is subtropical, moderated by the nearby Black Sea, and conditions are generally warm and wet. The limestone-rich soils common to the region suit the variety well. Krakhuna produces medium-sized, conical, densely packed bunches with thin-skinned berries. It buds mid-season and reaches full ripeness in late September, accumulating high sugar levels while holding onto natural acidity. In more humid conditions the variety shows susceptibility to oidium and other fungal diseases, performing better on drier sites.
- Imereti region, particularly around Sviri, Obcha, and Dimi
- Subtropical climate moderated by the Black Sea; warm and wet
- Limestone-rich soils predominate in the Imereti growing zone
- Thin-skinned, densely packed bunches; late September ripening
Wine Styles
Krakhuna is versatile in the cellar, producing dry whites, semi-sweet wines, dessert wines, and the amber-style wines made in qvevri, the traditional Georgian clay vessels buried underground. Conventionally vinified dry whites show aromas of banana, honey, and white stone fruits. Qvevri-fermented versions take on a deep amber color with chalky tannins and herbal notes from extended skin contact. The variety's capacity to accumulate up to 30% sugar in Central Imereti makes it well-suited to dessert wine production, and it carries potential for bottle aging and further development.
- Dry whites show banana, honey, and white stone fruit character
- Qvevri versions are deep amber with chalky tannins and herbal notes
- High sugar accumulation enables quality dessert wine production
- Shows potential for aging and bottle development
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Beyond single-varietal wines, Krakhuna plays an important role in traditional Imeretian blends alongside the native varieties Tsitska and Tsolikouri. This blending tradition has deep roots in the region and produces wines that reflect the full character of Imereti's indigenous grape palette. Krakhuna is also eaten fresh as a table grape, prized for its crisp texture when ripe, which speaks to the dual-use nature of many traditional Georgian varieties.
- Commonly blended with Tsitska and Tsolikouri
- A key variety in traditional Imeretian white blends
- Also consumed as a table grape for its crisp texture
- Moderate to high yields support both table and wine production
Dry whites show banana, honey, and white stone fruit aromas with good natural acidity. Qvevri-fermented amber versions develop deep color, chalky tannins, and earthy herbal complexity. Dessert styles leverage the variety's high natural sugar potential.
- Vachnadziani Krakhuna$12-18Accessible Imeretian dry white showcasing Krakhuna's stone fruit and honey character at an entry-level price.Find →
- Khareba Krakhuna$15-20Widely available Georgian producer; clean modern style highlighting banana and white stone fruit aromas.Find →
- TSV Estate Winery Tika Wine Krakhuna$25-40Small-production Imeretian bottling from TSV Estate showing the variety's depth and potential for aging.Find →
- Krakhuna is a native white Georgian variety grown almost exclusively in Imereti, western Georgia, with only 36 hectares recorded as of 2004
- The variety accumulates up to 30% sugar in Central Imereti while retaining acidity, enabling both dry and dessert wine production
- Qvevri vinification produces deep amber wines with chalky tannins and herbal notes from extended skin contact
- Commonly blended with Tsitska and Tsolikouri in traditional Imeretian white blends
- Nearly extinct by the 1980s; revived by modern producers including Vachnadziani, Khareba, and TSV Estate Winery