This red grape, evocatively named “hammerhead,” for the flat top of the bunch itself, is indigenous to Kartli but also grown in Kakheti. Tavkveri grows well in deep clay and sandy soils. Tavkveri can bud the end of March through middle April, and matures between the end of August through to the middle of September. Its bunches are big and compact with broad shoulders; the grapes are round, somewhat large, and dark blue. Tavkveri is highly susceptible to downy mildew, European grapevine moths, and spider mites.
Tavkveri is produced both in modern and Qvevri styles; modern production may include time in oak barrels. A versatile variety, it can be an attractive, middle-weight dry red, rosé, sparkling, fortified or dessert wine. Regardless of the wine style, it usually always shows bright cherry and herbal flavours, backed up with darker, earthy flavours.