Rkatsiteli

Rkatsiteli comes from Georgia, and Jancis Robinson calls it a "Georgian variety that retains its acidity well". VIVC records it as variety number 10116 under the prime name Rkatsiteli, with a white berry skin (blanc). One parent is Reconstructed Genotype 51 (Georgia), in a pedigree confirmed by markers; the second parent is unknown. That pedigree is drawn from a study listed as in preparation in 2023. VIVC-derived lineage data list Kangun as an offspring of Rkatsiteli, and Goruli Mtsvane and Mtsvane Kakhuri as half-siblings, each sharing Reconstructed Genotype 51 (Georgia) as a parent.

• Variety number 10116; prime name Rkatsiteli; berry skin colour white (blanc)
• Country or region of origin: Georgia
• Known parent: Reconstructed Genotype 51 (Georgia), pedigree confirmed by markers; second parent unknown
• Offspring: Kangun; half-siblings: Goruli Mtsvane and Mtsvane Kakhuri

The time of Rkatsiteli's origin is uncertain, but the variety is native to Kakheti in eastern Georgia. It is the principal grape in most Kakhetian white wines, and it is produced through both traditional and European vinification methods. The traditional Georgian method of making qvevri wine was awarded UNESCO Intangible Cultural Heritage status in 2013.

• Native to Kakheti in eastern Georgia; the time of its origin is uncertain
• The principal grape in most Kakhetian white wines
• Produced through both traditional and European vinification methods
• Also grown in eastern Europe, particularly Russia, Bulgaria and Romania, and in China

Rkatsiteli can achieve relatively high sugars while retaining its acidity, and contemporary bottlings can easily reach 13 percent alcohol by volume. The variety has relatively quiet aromatics, which is one reason it is often blended with 15 to 20 percent Mtsvane Kakhuri, as in the PDOs Gurjaani, Tsinandali and Vazisubani, to add high-toned aromatics and soften the wine. When vinified in the European style, it offers subtle floral aromas with notes of citrus, quince and apple. When vinified in qvevri, the wine typically is more powerful and moderately tannic, with crisp acidity, and the oxidative handling brings out flavors of honey, dried orange peel, spices, apricot and other stone fruits.

In Georgia, Rkatsiteli is the leading white grape variety, and Georgia's National Wine Agency recorded over 20,000 hectares of Rkatsiteli planted in Georgia as of 2014. It is cultivated throughout Kakheti, as well as in Kartli. Beyond Georgia, it is widely grown in eastern Europe, particularly Russia, Bulgaria and Romania, and in China, where it is known as Baiyu. It has also been grown in New York State's Finger Lakes. At Dr. Konstantin Frank Winery, Konstantin interplanted Rkatsiteli among Riesling, and the winery has expanded its plantings on its Keuka Lake estate and added new acreage on Seneca Lake.

• Kakheti, Georgia: native home, cultivated throughout the province
• Kartli, Georgia
• Eastern Europe: particularly Russia, Bulgaria and Romania
• China, where it is known as Baiyu
• New York State's Finger Lakes
• Keuka Lake and Seneca Lake, New York: Dr. Konstantin Frank Winery's Rkatsiteli plantings

Rkatsiteli is favored by growers because it is less finicky as to site. It is late-budding, at the end of April, and late-maturing, in early October after Mtsvane Kakhuri. It is relatively resistant to downy mildew when grown in Kakheti, though less resistant in the western, more humid regions of Georgia. A hardy vine, it can withstand most winter frosts, and it is very good at withstanding cold. Georgians also serve Rkatsiteli as a table grape.

• Late budding (end of April) and late maturing (early October)
• Hardy; withstands most winter frosts and is very good at withstanding cold
• Relatively resistant to downy mildew in Kakheti, less so in the western, more humid regions
• Favored by growers as less finicky as to site

Rkatsiteli is predominantly vinified in a dry style, but it is suitable for all styles of wine and is a core grape variety in the PDO Kardenakhi, a fortified wine. In the European style, it offers subtle floral aromas with notes of citrus, quince and apple. Qvevri are clay vessels for making and storing wine, and in Kakheti they are buried in the cellar. With white grapes, the wine is kept on its chacha (grape skins and pips) until spring, and a wine kept on its chacha for a long time acquires a dark straw, golden or tea color, with a moderate content of tannins. In Rkatsiteli vinified in qvevri, the oxidative handling elicits flavors of honey, dried orange peel, spices and apricot. It is often blended with Mtsvane Kakhuri to add high-toned aromatics.

• European style: subtle floral aromas with notes of citrus, quince and apple
• Qvevri style: more powerful and moderately tannic, with honey, dried orange peel, spices and apricot
• Mostly dry; also a core grape variety in the fortified PDO Kardenakhi
• Blended with 15 to 20 percent Mtsvane Kakhuri for high-toned aromatics

Primary sources: https://www.vivc.de/index.php?r=passport%2Fview&id=10116 ; https://wine.gov.ge/En/VarietyWhite ; https://wine.gov.ge/En/KvevriWine ; https://www.drfrankwines.com/wine/rkatsiteli/ Reference sources: https://www.jancisrobinson.com/learn/grape-varieties/white/rkatsiteli Last verified 2026-10-19