Not to be confused with the Mtsvane Kakheti, this “Green Gori” has a variety of alternative names and synonyms. Commercially, however, it is labelled consistently as Goruli Mtsvane.
The variety is mostly planted in the alluvial soils along the Mtkvari River including the Ateni Valley. Goruli Mtsvane exhibits considerable intra-variety variability; some can be low-yielding but suffer poor flowering or berry drop, especially if the weather is unstable. A relatively vigorous vine, bud-burst occurs in mid- to late-April and ripens in middle to late September (though harvest can be delayed if the weather is inclement). Thick-skinned, the berry is yellow-green and medium-sized. The bunches are cone-shaped and winged. Goruli Mtsvane is relatively resistant to downy mildew with average frost resistance. A variety with delicate high-toned aromatics, it is often blended with Rkatsiteli or Chinuri to bolster its structure. One of Georgia’s lighter-bodied wines, Goruli Mtsvane is best drunk when young and fresh, when its floral, lime, and subtle honeyed notes are crisp and most vibrant. Goruli Mtsvane is also blended with Chinuri and Budeshuri Tetri for sparkling wines, most notably the PDO Atenuri.
Goruli Mtsvane, fermented with the white Chinuri and red Tavkveri in Qvevri, produces the classic red Khidistauri (i.e. the town of Khidistavi near Gori). Goruli Mtsvane may also be blended with Chinuri alone for sparkling wines.
