ALEXANDROULI

Alexandrouli — a Georgian technical grape variety of medium-late ripening, originating from the Colchis center of origin of cultivated grape varieties and belonging to the eco-geographical group of varieties of the Black Sea basin. The vegetative period of the variety is about 168 days with a sum of active temperatures of 3200°-3500°C. Bushes are medium-sized, with good shoot ripening and a moderate number of suckers per season. Leaves are medium-sized, round, slightly elongated, three-lobed, green with a matte tint and strongly hairy underneath. The flower is hermaphroditic, which contributes to stable fruiting.

Clusters of Alexandrouli are medium-sized, cylinder-conical, sometimes lobed or branched, of medium density. Berries are round, black, covered with an abundant waxy bloom, with a firm skin and juicy, slightly crunchy pulp. Sugar content in berries is high, reaching up to 27%, which makes this variety particularly valuable for the production of high-quality table wines and juices. The yield of the variety is 60-70 centners per hectare.

The variety has moderate resistance to fungal diseases, most susceptible to mildew, but less affected by other grape diseases. Relatively resistant to root phylloxera. Frost resistance is low, withstands temperatures up to -20°C without significant damage. Alexandrouli is the main variety for the production of the famous Georgian naturally semi-sweet wine Khvanchkara, which is made from late-harvest grapes grown on the right bank of the Rioni River in the micro-district of Tola-Khvanchkara. The wine differs in dark ruby color, velvety texture and rich taste with dominant tones of raspberry.