Tsitska

Tsitska ranks among the oldest white grape varieties in western Georgia, with its name derived from the villages of Tsitskhe and Tsitskiuri in the Imereti region. Georgian winemaking itself stretches back to at least 6,000 B.C., supported by archaeological evidence, making Tsitska part of one of the world's most ancient viticultural traditions. The grape is classified as a Kolkhetian variety, belonging to the western Georgian branch of indigenous cultivars. Traditional fermentation in qvevri, the large clay vessels used throughout Georgia, is recognized by UNESCO as intangible cultural heritage, and Tsitska has long been produced using this method alongside modern techniques.

• Name originates from the villages Tsitskhe and Tsitskiuri in Imereti
• Classified as a Kolkhetian grape variety, indigenous to western Georgia
• Georgian winemaking tradition dates to 6,000 B.C. based on archaeological evidence
• Traditional qvevri fermentation recognized as UNESCO intangible cultural heritage

Tsitska is grown primarily in the upper and middle Imereti region of western Georgia, where the humid subtropical climate is moderated by Black Sea influence and cool nights. Clay-based soils with adequate moisture characterize much of the Imereti growing zone. The variety thrives in elevated, mountainous terrain and adapts well to various microclimates, with the notable exception of its vulnerability to powdery mildew. Beyond its heartland, Tsitska is also cultivated in Ukraine, Moldova, and parts of eastern Georgia.

• Primary home is upper and middle Imereti in western Georgia
• Humid subtropical climate with Black Sea influence and cool nights
• Clay-based soils with moisture characterize the core growing area
• Also cultivated in Ukraine, Moldova, and eastern Georgia

Tsitska produces light, crisp dry white wines with pale straw to light beige color and delicate aromatics. Typical aromas include pear, quince, citrus, linden, honey, and green apple. The grape's standout feature is its high natural acidity, which makes it particularly prized for sparkling wine production in upper Imereti, where it provides excellent base material. Tsitska also appears in skin-contact amber and orange wine styles using traditional qvevri fermentation. When blended, it most commonly pairs with Tsolikouri and Krakhuna to produce Sviri wine, a signature blend of the region.

• Pale straw to light beige color with delicate aromas of pear, quince, citrus, and green apple
• High acidity is the defining quality, making it ideal for sparkling wine base material
• Produced as dry white, sparkling, and amber/orange skin-contact styles
• Key component in Sviri, a traditional Imeretian blend with Tsolikouri and Krakhuna

Tsitska is a late-ripening variety, typically reaching full maturity in mid-October. Average productivity sits at 6 to 9 tons per hectare, and the variety is not considered especially high-yielding. Despite this, it is highly regarded locally for the quality it delivers. Sugar levels at harvest are substantial, ranging from 18 to 25 percent, which contributes to the wine's body and character. Tsitska demonstrates resistance to phylloxera, an advantage in many growing regions, but requires careful management due to its susceptibility to powdery mildew.

• Late-ripening variety reaching maturity in mid-October
• Yields average 6 to 9 tons per hectare
• Phylloxera-resistant but susceptible to powdery mildew
• High sugar content of 18 to 25 percent at harvest