A V A S I R K H V A

Avasirkhva is an Abkhazian less-spread vine type which produces high quality white table wine and local table grapes. 

Among local wine-makers, and in special literature, Avasirkhva is also known by other names such as: Avasirkhva, Aosirkhvaji, Ajishi, Cherniavkhi, Egorovi, Geevskhi, and Shareri. 

Avasirkhva, by its morphological and agricultural features, is closer to Eastern Georgian vine types than to Western. By external features, it is closest to the Eastern Georgian vine type Rkatsiteli. 

The spread of this type of vine in the north-western part of Abkhazia, and also linguistic analysis of its name, gives us a strong basis to consider it as a locally-originated vine type. According to the linguistic analysis, different authors differently define the origin of its name. For example, Machavariani considers Avasirkhva as a local type of vine and, of its origin, he says: “It is a place, belonging to Inalips, which is called Vasa. Accordingly, the word ‘vasa’ in the name of Avasirkhva means grape, which is cultivated on the mountain of Vasazeo”. 

Local economist, G. Tarkil, has an alternative explanation for the origin of the word Avasirkhva. According to his version, the word “Avasa” means sheep and “akhua” means mountain peak, or place of sheep pasture. Accordingly, he says, Avasirkhva must have been taken from the plains of mountain pastures, where it once grew wildly. According to the morphological and biological features, we can allocate Avasirkhva to the pr. Pontica, subpr georgica, Negr. group. 

The present distribution area of Avasirkhva consists of fenced-in Abkhazian vine-growing districts. In old times, before the spread of fungal disease and phylloxera, Avasirkhva was cultivated in higher places than other Abkhazian grapes. Its main distribution center was in villages of the Gudauta district: Diuripshi, Nafckhu and Achandara. According to Professor Kvaratskhelia, in these villages, Avasirkhva was spread as plantations. Contributing to the rapid devastation of vineyards was, on the one hand, the spread of fungal diseases and phylloxera; on the other hand the development of vines in high places and lack of knowledge of how to fight against the infections. As a result of the systematic work of the Abkhazian collective base, 25 Abkhazian types have been collected and, with other Georgian and Soviet Union regional vine types, a massive ampelographic collection has been created in the village of Akhalsopeli. Avasirkhva is spread in Abkhazian districts for experimental purposes. 

Nowadays, Avasirkhva is cultivated on insignificant areas. According to the materials of description of 1940 and 1953, the area of Avasirkhva did not exceed 0.5 hectares and remains in high places in Gudauta villages. Other vine types are also mentioned as being cultivated in the above-mentioned territories. 

BOTANICAL DESCRIPTION 

This vine is described in the village of Akhalsopeli, in a collection vineyard on a collective farm named after Orjonikidze. The vines are 25 years old and are formed - following Georgian rules - on stake-wire raised 60 - 70cm from the ground. The feeding area is 3.0 sq.m (2.0x1.5m).The location is laminar, slopes slightly to the south-east, and is set back from the seashore by about 2km. The soil is sub-clay and water resistant. 

The young sprout (10-15cm). Young sprout tips, with crown and first two leaves, are covered with weak web-like down, more intensive on the underside of the leaf, and is of a greenish color. On the second tier leaves, the down disappears and the leaf gains a greenish-brown color and reddish appearance and although the hairs reduce significantly on the underside of the leaf it retains a grayish-green color. Young sprouts positioned before the first leaves of the crown are mostly smooth and are of a green color. 

The one-year shoot. One-year shoots are laminartish, with axils that are well-depicted inter-axil spaces are of average length (10 - 13cm) and are grayish-brown. Stripes along the inter-axil spaces are small and well-defined. 

The leaf. The middle tier leaf is of average size (17 x 18cm) and is round- rarely oval- and we can identify three-lobed leaves. Also it is also possible (yet rare) to find whole (unlobed) or five-lobed leaves. The leaf surface is smooth and with occasional net-like wrinkles. The ends of the leaf blade curl and the blades are of a light green color. 

The depth of the upper incision ranges from minor to profound. More often, we can see average-depth incisions. We can rarely find non-profound incisions. The shapes of incisions changes accordingly from slightly depicted gap-like to lyre-like shapes, which have acute basis. We can also- rarely -find pitchfork-like shapes. 

Lower incisions, as a rule, are less developed and are shallow, often not even depicted. Often, lower incisions are angular in shape. 

The shape of graft incisions changes slightly. They are usually light and have a pitchfork-like shape and acute basis. We can occasionally see arch-shaped incisions of pointed basis. 

The main lobes of leaves have acute basis and end with convex-sided triangular teeth. They are rarely dome-like. Lateral lobes are serrated with a sharp base. 

The underside of the leaf is quite smooth, and only across the lobe can we see thin bristle-like down which increases in intensity, on the leaves of the bottom tier, to create a thin bristle-like down. 

The petiole of the leaf is shorter than its main lobe; is a light green color and its entire length is smoother.

In autumn, the leaves of Avasirkhva turn yellow. 

The flower. The flower is hermaphroditic, the stamen straight- standing. In one flower there are five or six stamens. More rarely we can find flowers with seven stamens. The length of the filament of stamens in relation to the height of the pistil is 1.25 - 1.5cm; rarely this ratio reaches 1.75 - 2.0cm. The pistil is rounded and pear-shaped. The column of the pistil is well-depicted, its sufficient length ending with a juvenile receptacle; rarely the receptacle is divided into two. 

The bunch. Bunches are of average size. Their length varies from 10 to 12cm. The average size of a bunch is equal to 15 x 8cm. The shape is cylindrical/cone-like. We can rarely see cylindrical and more rarely cone-like shapes of bunch. The length of the shoulder reaches half the length of the bunch; sometimes it equals to 1/3 of the bunch length. 

Bunches have average density; we can rarely see sparse bunches. Bunches are characterized by small berries: in the case of normal flowering, a small bunch of berry does not exceed 4 - 6%. The average length of a bunch petiole is 3 - 5cm. It is a grass-green color, and at the base it becomes a bold and reddish-yellow color, progressing towards shoot color. The petioles of seeds are green with an average length of 0.6 - 0.8cm. The shape of the receptacle of berries is narrow and cone-like, from above it is covered with wart. 

The grain. The length of berries reaches 1.5 - 1.8cm, with a width of 1.4 – 1.7cm. The size of an average berry is 1.6 x 1.5cm and is of an oval shape, but we can rarely see round seeds. Seeds are greenish-yellow and have burn spots on the sides which face the sun. The skin of berries is thin, but quite dense. The flesh is juicy and separates easily from berry and skin. The juice is colorless. Grains have a pleasant taste and a weak specific aroma. They are covered with thick wax-like flakes. 

The seed. The number of seeds in a berry varies from one to four, more often there are two seeds, whose length is 7 - 8mm and width 4 - 4.5mm. Seeds have a round-elongated shape, a brownish color, and look yellow on the tip. The kalaza is rounded and is located in the upper part of the seed. The ღარცაფი ქალაძიდან is sharply depicted in the upper part of the seed. The abdominal side of seeds is curved. Clefts on both sides of the scar are deep and directed towards the tip. The tip is brownish-yellow and on the underside it is orange. The average length of the tip is 2mm. It is lumpy and is lightly split on top. 

AGRO-BIOLOGICAL DESCRIPTION

The vegetation period and course of phases. Observation of the vegetation phases occurred at the collective base of viticulture in the village of Akhalsopeli, in a collection vineyard. The pacing of the phenophases is related to information from Gudauta’s Meteorological Station. This station is 4 - 5km away from the place of observation. 

The vegetation season in Abkhazia varies- from the expanding of bud to full ripening of the grape - from 168 to 195 days, and the sum of active temperatures from 3546.2 to 3814.10. Over five years, the length of the vegetation season was 179 days; the sum of active temperature: 3560.0 Pauses in vegetation seasons and the sum of active temperature during some years depend mainly on the amount of sediment deposited during the vegetation season. The greater the sum of atmosphere precipitation (as long as such occurs during the vegetation season), the greater the sum of active temperature. High temperatures influence this and, after taking it into account, the ripening of Avasirkhva is possible in districts where the vegetation period is relatively short and the sum of active temperature is low.

As Table 1 shows, Avasirkhva reaches its full maturity, in Abkhazian conditions, on 15 October when the sum of temperature is 3650. 

Degree of maturity of one-year shoot. One year shoot of Avasirkhva- in the conditions of Abkhazia’s subtropical climate- at the moment of full maturity, the grape is fully ripened except for the tips of young sprouts. 

The strength of vine growth. The strength of the sprout growth from collective vineyards, when well-cared for, is average compared with other Abkhaz vine types. 

The productivity. Avasirkhva gives first harvest annually. According to observation, graft gives first sign after two years from planting; after three years it gives part of a harvest; and from four to five years, a full harvest.

Avasirkhva is characterized by average productivity. It is produced in vineyards of the collective base, in conditions of trimming equal to 60 - 70 centners. In these vineyards, the coefficient of fruitage varies. Some vines vary from 0.4 to 20 centners and, at the average, equals 1.2 centners. The average weight of bunches equals 110-120g and the weight of some well developed bunches reaches 170-180g. In the case of normal vine-loading, productivity from one vine reaches 2110-2370g, and from one hectare reaches 63-72 centners. Below are the indexes of productivity for Avasirkhva.

Table 2 shows that the productivity of Avasirkhva, even in the case of low-loading, reaches 70 centners. If we take into consideration the quite high coefficient of productivity, and quite high average weight of bunches, we can freely increase the productivity of Avasirkhva- in the case of good care and treatment of vineyards and suitable loading of vines. According to a long-term study of Abkhazian vine types, Professor Kvarastkhelia considers Avasirkhva as a quite productive vine type. Other authors also mention it as a productive type. Presently, it is a relatively minor product as a result of insufficient loading. 

As we understand, Avasirkhva was selected to be cultivated in high places. When Avasirkhva was planted in high places, it gave quite a large harvest. Presently, Avasirkhva is cultivated on lowlands, with the rule of bilateral wallpaper in a feeding area of 3.0 sq m and, despite quite strong growth of vines, it is cut back on 16 -18 buds. As a result, its productivity is relatively low. In order to increase its productivity, it is necessary to select suitable rules on pruning and shaping, which- in the case of good care and treatment -will allow loading that conforms to the strength of vine growing. With a suitable rule of pruning and shaping- and opportune and good care- the treatment of vineyard productivity can be significantly increased. 

Durability against pests and fungal diseases. Avasirkhva has a comparatively good durability against fungal diseases. In comparison with Western European and Eastern Georgian vine types, it is characterized with greater durability. Observation during many years on the collective bases of viticulture, confirms Avasirkhva’s relatively high durability against mildew. Later, the most durable vine type, Tsolikauri Avasirkhva, took first place for its resistance to these diseases. In addition, the Avasirkhva grape is more resistant to meldew than the leaves. In the case of ordinary three or four herbicide treatments, Avasorkhva fully maintains a harvest. It also has relatively good durability against iodium. Usually, two to three treatments with sulphur will protect the vine from iodium diseases. In some years, Avasirkhva is damaged by anthracnose. 

Damage of agricultural significance by pests was not mentioned during the observation. 

Relation of rootstock to Phylloxera. In Abkhazian conditions, Avasirkhva is tested mainly on two rootstock. RipariaX Rupestris 3309 and Solonis X Riparia 1616, by productivity and strength of vine-growing rootstock 3309 is better than 1616. 

While selecting rootstock, taking into account Georgia’s wealth of experience, of Avasirkhva we can advise the following: in soils of mountain and foothills, which are made up of lime, and in which the amount of lime exceeds 30%, we must select rootstock for Avasirkhva BerlandierXRiparia 5 bb and RipariaXBerlandier 420A. In other soils, in which the amount of lime is less than 25%, it is better for relatively dry solids to use RipariaXRupestri 3309 and on solid clay, RipariaXRupestri 3309 or 101/14. 

Response of varieties to different environmental conditions. Avasirkhva is mainly spread in regions of subtropical climate, where the warmth of air and amount of sediment is high. Because of this, the comparative durability of Avasirkhva against frost is complicated to define in the above-mentioned districts; frosts are almost unknown in these areas- even spring frosts are rare (the average annual air temperature is 14°). In the more northern parts of the Soviet Union, Avasirkhva is not experienced and we are also unable to find notes about its winter duration in mountainous regions. 

The necessary information, describing climate conditions of Avasirkhva’s distribution areas, is shown below (Table 3).

We do not have information about Avasirkhva’s comparative durability against droughts. In some years, with few sediments (for example, 1936), the weakening of growth-development caused by droughts was not mentioned. 

On the lowlands of the coastal zone, Avasirkhva well endures surplus moisture and, even in years with frequent sediment depositing, its grape does not rot easily. 

Avasirkhva can grow well in different types of soils. Salted and swamped soils with waterproof subsoil are useless, however. Avasirkhva gives a high quality wine mainly in dry and humus-carbonate soils. In old times, Avasirkhva gave high quality wines mainly in Gudauta district on the above-mentioned soils of the foothill zone.

AGRO-TECHNICAL CHARACTERISTICS 

Mechanical structure of bunch. With its general shape and its mechanic structure and chemical structure of grape juice, Avasirkhva is mainly a wine type (Table 4).

The information given in Table 4 confirms the expediency of Avasirkhva’s use as a wine type. Its production is used for making wine and only rarely it is used as a table grape. The wine solution in conditions of productivity is less than shown. One centners of grape solution is equal to 74.5 liter of wine and 18.5kg of grape husks. 

Chemical structure of juice. Avasirkhva accumulates quite a large amount of sugar. According to the analysis held in the village of Akhalsopeli, Avasirkhva’s sugar-content varies from 20% to 22.3% and acidity from 9.3% to 11.3%. In order to characterize the variety of sugar-acidity, below are given the results of the grape juice analysis.

As we can see from Table 5, the sugar-acidity level of juice is less variable and does not exceed 2.3% for sugar content and 2% for acidity. This can be explained by the fact that the grape is prematurely harvested during the time of the juice’s relatively high acidity, which in turn results in the protecting of the desired conditions to make European-type dry table wine. 

Because of this, the sugar coefficients given in Table 5 are not the highest for Avasirkhva. In conditions of the Abkhazian subtropical climate, where the vegetation season lasts until mid-December, Avasirkhva can accumulate considerably more sugar, for example: when the grape is harvested during the period of full maturity, the ratio between the sugar and acidity is closer to 3:1. In old times, grapes were harvested during the time of high sugar and less acidity, and as a result, they made sweet, strong wines- widely known as Kolkhetian wine. 

Use of grape and quality of wine. The harvest of Avasirkhva’s grapes was mainly used for making local-type table wines. In old times, because of late harvesting, habitual Kolkhetian-type sweet wine was made. A peculiarity of this type of wine was sweetness, hardness and natural sparkle. The taste of this wine and chemical property more satisfies the condition of natural semi-sweet and sparkling wine. Because Abkhazian vine-growing regions belonged to the direction of table wine, the date of harvesting was moved forward by one month. As a result, completely fermented, quite pithy, excessively joyous wines are made and the old Kolkhetian sweet wine production, which is closer to a semi-dry sweet type of wine, has been forgotten. 

Because of the natural climatic conditions, and in order to use the type’s biological peculiarities more rationally, it is desirable to restore production of local Kolkhetian wine types and to improve the technological rules of its production. 

Well-known winemaker Khovrenko, as early as 1910 wrote: “Because of the existence of high warmth, a humid climate and suitable soils in the Sokhumi district, Avasirkhva can give dessert and hard wines of good quality.” In natural Abkhazian conditions, production of Kolkhetian natural semi-dry wines can be freely restored, which, with its quality, is not less than the foreign brands of the same type: Ikem, Barzak, and others. 

In old times, Avasirkhvas wine was known for its high quality. Famous specialists, Professors: Khvaratskelia, Egorovi, and Machavaviani, give Avasirkhva’s wine a high estimation. Historically known wines Jgerdisa and Otarisa, which are known for their quality, were made from Amlakhusa and Avasirkhva, which were considered to be the best among local types. Wines made from vineyards which were cultivated on calcareous soils of mountain slopes in the Gudauta district were distinguished for their high quality. High quality wines are made on plains and sloping areas, where sub-clay soils with water conducting subsoil macadam are spread. Avasirkhva wine, made from the collective vineyards of the Viticulture Institute of Akhalsopeli is characterized with the following properties: transparency, brilliance, a golden-yellow color, tenderness, pithiness and a strong typical aroma. At the meeting of the Degustation Committee- where annual inspection of the quality of typical wine types takes places -the harvest of 1937 from the Akhalsopeli vineyard won 7.4 points from a 10 point estimation. 

Notes about Avasirkhva’s old wine are also preserved. In 1923, at the Union Agricultural Exhibition in Moscow, the old wines of the 1909 harvest from the village of Gulripsha were introduced. Among them was Avasirkhva’s old wine, which was estimated by a member of commission- well-known winemaker Egorov -in the following way: “brilliant, normal sediment, yellow, with no cheerfulness, old age is felt, dark wine with a satisfactory completeness.” Abkhazian white wines at this Commission got seven points from a 10 point system. Wine-maker Egorov (9) considers seven as a high point because Novorossiysk, Anapas and Abraus Rislingi at the same Degustation Commission, got 7 points. 

A. Egorov explains the insufficient cheerfulness of Avasirkhva’s wine as being caused by late harvesting, but more precisely it must be explained by the originality of annual meteorological conditions, because Avasrkhva’s wines are usually characterized as being quite cheerful even in the case of late harvesting. 

One peculiarity of Avasirkhva’s wine is its mood towards premature aging. Avasirkhva’s two year old wine develops quite a strong bouquet and, compared to its age, looks significantly older. 

From Avasirkhva, we can make non-alcoholic grape juice of good quality. Avasirkhva’s grape juice, unlike other types, while having sufficient acidity, contains a large amount of sugar. Sufficient acidity gives grape juice cheerfulness and makes it a pleasant, attractive and soft drink. 

Avasirkhva can be used as a table grape. The good external appearance of bunches and pleasant taste with late ripening, makes it an additional type of table grape for providing to nearby resorts, holiday homes, and sanatoria. 

To characterize the wine nature of Avasirkhva, we bring below the results of the chemical analysis of its patterns (Table 6).

In 1939, a wine harvest analysis was made by enologist Demetradze, and the wine harvests of 1937-1938 made by the Chief Laboratory Assistant of wine-alcohol inspection. 

GENERAL EVALUATION AND DISTRIBUTION BY DISTRICT

Avasirkhva gives a yellow straw-colored tender, pithy, quite cheerful wine, which has a well-developed typical aroma. In old times, when the grape was harvested late, a local Kolkhetian-type naturally semi-dry sweet wine was made, which had a natural sparkle, quiet strength, a pleasant sweetness and a well-developed typical aroma. 

It has good ability to accumulate sugar while containing quite an amount of acidity, and its late ripeness allows Avasirkhva to be made into dessert-sweet and hard-type wines. 

The positive features of this type are: high quality of production, usefulness for making qualitative table semi-dry wines; soft grape juice and table grape. 

We must also mention its good ability to adapt to environmental conditions. Because of this, in areas of its distribution, even in conditions of surplus sediment, the grape is less damaged and the wine is of good quality. 

Negative features of this type are: its low productivity in comparison with Tsolikauri (widespread in Abkhazia). This imperfection can be easily corrected by making more suitable rules for the pruning and shaping, good care and treatment of vineyards which will be returned by high productivity. 

Avasirkhva is undoubtably a perspective type for Abkhazian conditions. First of all, it should be spread in Sokhumi and Gudauta and then in other districts of Abkhazia. It is also a perspective for slopes of Georgia’s high coastal regions and foothills. Avasirkhva deserves to be enlisted with an assortment of Georgian standard vine types to be spread in the coastal regions of Georgia.