Mtsvane Kakhuri

Mtsvane Kakhuri, or simply referred to as Mtsvane, is a white Georgian wine grape variety. Wines are often aged in traditional clay qvevri. It is a mid ripening variety that produces wines of medium to high acidity, with a strong floral aroma and a delicate taste.

Colour, Aromas and Taste Profile

Mtsvane Kakhuri is a pale yellow grape variety that produces wines of light yellow to pale gold colour. The wines produced from Mtsvane Kakhuri grapes have a strong floral aroma with hints of peach and apricot. The taste profile is delicate and fruity, with a medium body and balanced acidity.

Fresh Mtsvane Kakhuri grapes on the vine

Regional Features & Food Pairings

Mtsvane Kakhuri is mainly grown in Georgia, especially in Kakheti, the Eastern region of the country. It is also grown in Ukraine, Russia, the Republic of Moldova, Armenia and Azerbaijan. The Mtsvane Kakhuri grape variety is moderately vigorous and productive. The grape is able to achieve high sugar levels while retaining its acidity. The wines produced from Mtsvane Kakhuri grapes can be anything from dry to off-dry and are often aged in traditional clay qvevri, oak or stainless vessels. The Mtsvane Kakhuri wines produced in Georgia typically have fresh citrus aromas, some tropical fruit notes, relatively high alcohol and crisp acidity. Mtsvane Kakhuri wines are best paired with seafood dishes, such as grilled fish, oysters and mussels. The semi-sweet wines are also great with desserts, such as fruit tarts and apple crumble.

Foods to pair with Mtsvane Kakhuri:

Deep fried
Light meat
Fun Fact about Mtsvane Kakhuri
Mtsvane Kakhuri is one of the oldest grape varieties in Georgia and is used to produce some of the country's most iconic wines. Mtsvane Kakhuri is said to have been mentioned as early as the fifth century AD.

Top Wines with Mtsvane Kakhuri

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Marani Tsinandali


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Marani Tsinandali is a distinguished offering from the renowned Kakheti region in Georgia, hailing specifically from the Tsinandali Specific Viticulture Area (SVA). Its allure lies in its meticulous crafting process and exceptional varietal composition, predominantly Rkatsiteli (80%) and Mtsvane (20%). Harvested at peak maturity by hand at the end of September and early October, the grapes undergo a gentle journey from vineyard to bottle. After being softly de-stemmed and macerated on skins for 8 hours, the juice is slowly fermented in stainless steel tanks at precisely controlled temperatures. Thirty percent of the wine is aged in oak barrels for four months, imparting depth and complexity. The resulting wine, released in September following the vintage year, boasts a harmonious blend of flavors and a distinctive character, emblematic of its moderate continental climate and the expertise of its producers.
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Asian Food
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