OJALESHI

Ojaleshi is one of the famous red grapevine species in Georgia, known since ancient times and typically found in mountainous districts of Samegrelo; a sufficient source for high-quality dark-colored red table wine production. 

Ojaleshi is also known by the names Shonuri and Svanuri among local viticulturists, as some specific works have stated (8, 7, 14). 

Local research and exploration has revealed that Ojaleshi is one of the oldest species in Samegrelo and it belongs to the Ponto vine species group by its botanical and agro-biological features. This is also affirmed by the classification of indigenous grapevine species by Prof. A. Negruli (16), according to which Ojaleshi is classified as the member of the rol.pontica Subprol. Georgica Negr. group. 

Regarding its origins, the exact time and place is not yet known. According to academician Iv. Javakhishvili (8), data about the origin of Georgian grapevine species is not available. 

The traveler Shardeni (6), and later Skau, mentioned very interesting facts about viticulture, specifically that of Samegrelo and appreciated the wines of this region quite highly. Sienties consider that, among indigenous vine species for that time, Ojaleshi was the leader, as it is distinguished from the other remaining species, producing original wines of quality and specific value. 

Its name “Ojaleshi” is also deserving of significant attention in order to take it as one of the indigenous species of the Samegrelo region. 

By the definition of academician Iv. Javakhishvili (8), Ojaleshi is a term that expresses high-up formation in the vineyard. “Ja” – means tree, while “Oja-leshi” – the grapevine growing on a tree, i.e. forming an alley. Therefore, Ojaleshi is the general term defining an alley grapevine. This name, according to the same author, is used for the vine species “Svanuri,” widely distributed in Samegrelo- particularly in the valley of the river Tekhuri. 

According to Agr. Er. Nakashidze (15), “Ojaleshi” might originate from the Megrelian word “bja” meaning “sun”, referring to the location of a vineyard. From this is Ojaleshi i.e. “sunny place”. This is a distorted version of the word “Ojaleshi” that does not seem convincing; while the definitions by academician Iv. Javakhishvili have to be shared and accepted as true. 

Among the many indigenous grapevine species of Samegrelo, Georgian viticulturists can use the name “Ojaleshi” only in reference to one that is the best by its specific botanical, agro biological and economical characteristics, carrying this name from ancient times. 

It is known that one of the major bases of grapevine formation is its specific characteristics (the strength of growing, the ability of climbing and tendency to develop either at length or width). We think that “Ojaleshi” is called so due to the specificity of this species itself. 

Experience shows that Ojaleshi grown in low-lying vineyards in Samegrelo cannot reach the same level and strength of development and provides low quality production, while in the same conditions but formed as high (eg. alley) vineyards, Ojaleshi can be well cultivated with all characteristic strengths, providing plentiful and high quality production. 

After much experience and study, Georgian viticulturists have selected the best one among grapevine species, shaped it as high-formation vineyards or alleys and thus named it “Ojaleshi” i.e. “growing on a tree.” 

During the scrupulous exploration of indigenous grapevine species in Samegrelo districts, it has been revealed that the local grapevine species which have their own names are considerably distinguished from each other by botanical and agro biological features, and Ojaleshi is one of the distinct and original species in its specific nature. 

“Shonuri” and “Svanuri” are interesting synonyms of Ojaleshi widely spread in Samegrelo. 

From first sight, Shonuri- or Svanuri, should signify the location of the vine species. It is thinkable to place the past distribution of Ojaleshi in the upper valleys alongside the river Tekhuri that border the territory of Lower Svaneti, from which it has been distributed in the lower part or transmitted from Lower Svaneti, but the lack of necessary proof, and the non-existence of vine-culture in Svaneti gives us the basis for concluding that Shanuri should not be considered as an indicator of vine location. 

Another explanation about the origin of this name is also interestingly conveyed by viticulturists M. Surmava and I. Malashkhia working in the Samegrelo districts, and that also seems to be a fabrication. 

According to the mentioned persons, Shonuri is the nickname of Ojaleshi attributed to it by Samegrelo residents because of the late period of its ripening- not earlier than December. At this time, the Ojaleshi grape could be mass-dried, at which point it contains a higher concentration of sugar. The wine made from such grape was always distinguished by its rich coloring, harmony and quite high alcohol content (13-14-15). They have noticed that such great strength of Ojaleshi wine was compared with the strength of Svani people by Samegrelo residents. 

In Lechkhumi, and eastern Guria, the Ojaleshi red grapevine specie is also distributed quite widely. After exploration, it has been proved that the Ojaleshi of Guria and the real Ojaleshi of Samegrelo have nothing in common with each other.  

Before the spread of fungal diseases and phylloxera, Ojaleshi was widely cultivated in the Gegechkori district along the gorges of the rivers Tekhuri and Abasha, as well as in Tskhakaia, Chkhorotsku, Tsalenjikha and Zugdidi districts.

By the quality characteristics of production, Ojaleshi is very prominently cultivated in the gorge of the river Tekhuri, on limestone soils of the Salkhino viticulture zone. The leader of Samegrelo, Dadiani, arranged special gardens of Ojaleshi in the village Salkhino and then his son-in-law Miurat extended it further from 1880, reaching up to 16 ha by 1912.

Miurati used phylloxera resistant rootstocks for cultivating grafts. It is known that they picked the grape very late - at the beginning of December or even later. This was reason for mass-dryness of grape and its transformation into raisins. The wine produced from such grape was characterized by a rich coloring and strength in alcohol (14-14.5o ), after conducting proper procedures, they would pour the wine into bottles and export it abroad by special mark.

This vineyard was destroyed by local residents and redistributed as private home-land areas from 1918 to 1920. While in 1927, it was deligated to Samstreti.

This later one established a Soviet farm of Ojaleshi by the claim of the government which was then dedicated to the collective farm of Salkhino.

In addition to Samegrelo districts, Ojaleshi can also be found in Makharadze district, taking up about 1 ha of land scope in Bakhvi as part of the Soviet farm of Chkhaveri. It is represented in the research centre of Sakare, while in Eastern Georgia, it can be found in insignificant massives on the Soviet farm of Khirsi (the district of Signaghi), in the Institute of Viticulture and Enology of the city Telavi, in the vine collection of Mukhrani educational farm (in the district of Mtskheta) and in the vine collection of the Soviet farm of Dighomi.

Abroad, Ojaleshi is known not only in Georgia but also in France,created in ampelograph piulia’s collection. This species had been sent from Kutaisi by Baron Longeili together with another 25 grapevine samples. 

According to 1953 data, the total land scope dedicated to Ojaleshi consisted of about 51.1ha in Samegrelo districts

The vineyards of Ojaleshi in Samegrelo are distributed in the following way: 4.14 ha - in the district of Tskhakaia, 29.14 ha - in Gegechkori district, 5.6 ha - in Zugdidi, 5.13 ha - in Tsalenjikha, and 7.0 ha - in Chkhorotsku.

The size of Ojaleshi vineyards in single districts is very small in relation to the total land area, and equals up to 2.9%. Such scarcity is undoubtedly caused by low harvesting production due to low-lying vineyards; this is the reason why Ojaleshi has not yet been distributed widely throughout Samegrelo districts.

Most commonly, Tsolokouri from Imereti is the leading constituent of low-formatted vineyards in Samegrelo, as it has gained great favor and respect for its nature, cultivation and harvesting.

The prospective plan has considered that the cultivation of Ojaleshi vineyards in the mountainous districts of Samegrelo should be supported by agro-technical means.

By 1965, the entire land-scope of Ojaleshi in Samegrelo districts should be increased up to 540 ha, mostly in the districts of Gegechkori and Zugdidi, as Ojaleshi is characterized by lower resistance to phylloxera. In the future, philloxera resistant grafts will be produced.

BOTANICAL DESCRIPTION

The young sprout. During the period of opening, a bud is whitish and slightly reddish in color. The first newly opened leaf is bright green on the surface, yellowish or having a dark reddish coloring, densely covered with white down. The underside is covered with felt-like white down. The following second and third young leaves are reddish-violet, the veins of which are bright green. The covering is quite noticeable from the second leaf, but less so on the third. The underside is covered by a felt-like surface. Young sprouts are lightly covered by grayish hair-like down. The covering is more prevalent on the top of the sprout. Sprouts are round-shaped; one side is green, while the other is violet.

The one year shoot. One year shoots are dark yellowish or bright brown, having the average width of 7-9mm diameter. The length between axils is 7-12cm, slightly covered by grayish down.

The leaf. The size of fully developed leave is medium, having a 15.2 length and 16.6cm width. Leaves are oval shaped and nearly round, being slightly sectioned. The upper side area is similar to a blister or web, funnel-shaped, sometimes flat. The underside of the leaf is covered by felt-like grayish down. The point of rapture is always bright and unchanging; by shape similar to an arrow, with mostly equal sides. It can also be deeply convex. The upper part of the point of rapture is deep or has quite a deep angle.

The tips of leaf surfaces are characterized by triangular parts; can also be triangular, round and deep on one side, while the secondary teeth are similarly shaped.

The leaf is divided into three lobes. The top creates an obtuse angle to the leaf’s body, sometimes – right angled.

The proportion of the leaf’s petiole to its middle major vein equals 0.8 - 1.1cm. The petiole is only lightly covered with down, which is reddish-wine colored, while to the basis is violet.

The flower. The flower is hermaphroditic, having a normally developed bunch and pistil. In one flower are five stamens, though there can also be four or six. The size of berry thread to pistil is from 1.3 to 1.5. The rock of pistils is almost round-shaped. The number of flowers in one flower division reaches about 200-350.

The bunch. The petiole of bunches is 5-7 cm long. Bunches are smaller than average, of 8-14cm length, while the width equals 5-10cm. The big bunch is 16 cm long, while the small is – 7.5cm long, on one bunch there are about 75 berries. 

The general shape of a bunch is cylindrical-cone and often has wings; the length of wings equals half of the bunch. Bunches are of average density; sometimes thin. 1/3 of the petiole of bunches is hard, like wood, while the other part is soft, like grass and is bright green and reddish-wine colored.

The grain. The size of the petiole of a grain, by its content, is 406mm and is greenish or reddish-wine colored.

The pedicel is potted and wide-cone shaped. Grains are strongly connected to their pedicel s and are dark blue- nearly black, and of medium size or less. Their average length is 13.4mm, while width is 12.5mm, and they are slightly oval. A large berry can be 15 mm long and 14.4mm wide, while a small berry can be 10mm long and 9.5mm wide. Grains are wide in the middle, having rounded and symal ends. They have quite a thick skin, which is easily detachable from the fruit, which is quite juicy. Grains ripen unequally- a characteristic feature for Ojaleshi. Grains are covered with wax.

The seed. In one berry there are about one to four seeds, most typically two. The length of a seed is 6-7mm, while the width is 3-3.5mm. They are bright brown-colored, and, to the center, yellowish. Its basis is oval and quite depicted, placed in the middle part of its rear which is smooth. The size of its brownish-blackish spotted tip is 2mm.

AGRO-BIOLOGICAL DESCRIPTION

The vegetation period of Ojaleshi in Gegechkori district, in the village of Salkhino (from the opening of the buds to the full ripening of the grape), equals 220 days while the whole vegetation period including the fall of the leaves equals 244 days. Nearly the same vegetation period is characteristic for Ojaleshi in Tsalenjikha, in the village of Nakifu, where the vegetation period is defined as being 238-240 days.

In the explorative vineyards of the Institute of Viticulture and Enology, the vegetation period of Ojaleshi (from the opening of the buds to the full ripening of the grape) is between 157-185 days; the average being 173 days. 

The following table indicates the phases of vegetation periods of Ojaleshi from the opening of the bud to the full ripening of the grape (Table 1).

As the given data shows, in the viticulture zones of Salkhino and Nakifu, the vegetation period of Ojaleshi is longer than in Telavi and this difference is about 45 - 46 days; determined, first of all, by the lateness of its beginning period (23.IV) in comparison to Samegrelo (3-5. IV), also by a longer vegetation period during autumn in Samegrelo due to the surplus of warmth and moisture that causes the late ripening of the grape (6-10 XI).

Regarding specific bio-phases, there is a distinct picture of blooming, for example, in the viticulture zones of the villages Nakifu and Salkhino: the start of the blossom period is 25 - 28 May, while in Telavi it begins two weeks later (13.VI).

A similar picture can be seen in relation to grape ripening. As the table indicates, the Ojaleshi grape starts its ripening on 8.IX in Telavi, while in Nakifu on 5.IX, and in Salkhino on 10.IX.

However, quite different is the phase of the grape’s full ripening. During the warm autumn, sediment can lengthen the vegetation period in Nakifu and Salkhino. The grape comes to its full ripening period in the middle of November (around 10.XI), while in Telavi this phase is over by the middle of October, but as D. Tabidze (5) notes, the sugar concentration is not more than 19% at this time.

As it is clarified by the given data, Ojaleshi belongs to a very late species. Its harvest provides most fully in the first half of December. After much experience it has been proved that Ojaleshi can be harvested from the second half of November, as the grape at this time is fully ripened. Yet it is more desirable to harvest later in order to get a higher concentration of sugar. 

The ripening of a shoot. In the warm and moist climate of Samegrelo, in spite of a longer vegetation period, a one year sprout comes to its full ripeness at the time of mass-ripening and takes its characteristic coloring. The sprout also reaches full ripeness on the Soviet farm of Bakhvi (Mackaradze district), where Ojaleshi is cultivated on approximately 1 ha of land.

The strength of vine growth. Observation shows that the high vineyards of Ojaleshi in Samegrelo are characterized by quite strong growth. In the case of neglect in cultivation, but when the weather is suitable, high vineyards of Ojaleshi can strongly develop vegetation parts and sometimes the length of sprouts can reach 3m.

Such strong growth was characteristic for Ojaleshi in the past, as proved by local viticulturists’ notes as well as by many other written materials. The growth of low vineyards of Ojaleshi is average in Samegrelo (Nakifu, Salkhino), in Guria (Bakhvi) and in Kakheti (Telavi), while in some cases is above average (on the Soviet farm of Bakhvi). Through proper cultivation of the vine, the length of particular sprouts can exceed 1.5 - 2m.

THE PRODUCTIVITY. 

Ojaleshi harvested in the mountains is changeable and is related, during the vegetation period, to weather conditions. One root of vine yields approximately 30 kg. Based on the local population and the data of Agr. M. Sirmava, who worked for a very long time in Gegechkori district, it is sometimes possible to see that one root of Ojaleshi could produce 65-75 kg, averagely equaling 60 kg. 

It is out of question that, in the past, large productivity was related to the non existense of phylloxera and fungal diseases and that past vegatation was well developed. 

Throughout the observation it could be seen that vine cultivated in low areas gives lower productivity compared to vine growing higher up; explained by its lack of development. 

In general, Ojalashi gives first harvest in its 2nd or 3rd year, but full ripiness begins in its 5th year. 

In Salkhino village, Ojaleshi’s productivity is low because the area is too heavily wooded. The harvest on one hectare is 35 centners, but in an area of restricted space, it could provide up to 40-45 centners. It is almost the same picture on Bakhvi Soviet farm, where, during a three year observation on 1 hectare, Ojaleshi provided a yield of 38-40 centners. In Tsalendjikha district, in the collective vineyard of Nakipu village, Ojaleshi’s productivity is about 45 centners.

The table below shows the statistics of formation of Ojaleshi harvest in Salkhino, Nakipu, Bakhvi and Telavi (Table 2)

As is shown in Table 2, productivity ranges between 1.3 and 1.5. There are cases when it exceeds 1.7, but averagely it equals 1.3. There are two bunches on a shoot, but more often we find one bunch. The weight of an Ojaleshi bunch is about 108 - 116g, most often 112g. 

The average productivity per shoot is about 145.6g, but in the case of 10-12 buds it can provide 1.3kg of grapes. Per hectare, Ojaleshi’s productivity ranges between 41 and 47.5 centners. In the case of an alternative formation, selected harvest root and the correct usage of agro-technology, it is expected that Ojaleshi can give a much higher harvest (1.5 or double).

Evidence of this is farmer Kvaratskhelia’s case when he planted Ojaleshi according to Georgian rule in Tsalendjikha village. As the owner of the plot and ourselves observed, it was concluded that one root of Ojaleshi can give 2kg harvest, but per hectare it is about 70-80 centners. 

DURABILITY AGAINST PESTS AND FUNGAL DISEASES.

In the Megrelian warm and wet climate, it is very susceptible to disease. High-growing vines get infected most commonly, due to the difficulties of cultivation and aftercare. 

Lower area vines are pestizied on time and, if all rules are followed, the plant it is protected from diseases. 

Observation shows that its durability against pests and diseases is strong. Its durability against oidium, when cultivated, is low and if nessessary actions are not taken- such as treatments with sulphur to protect the vine from oidium diseases –the entire harvest can be destroyed. 

Data of the Testing Station in Telavi (Telavi zone) shows that Ojaleshi is resistent to diseases, which can be explained by dry ecological conditions. 

In the Megrelian mountains, Ojaleshi's durability against pests and diseases is strong, and that is why cultivation is not spread widely and provides a low yield. If well treated, Ojaleshi engrafted on a rootstock is characterized by strong growth-development and regular productivity.

Ojaleshi's afiniteti durability against phylloxera has been less studied. From rootstock vine types, the best results for Ojaleshi can be brought from hybrids of RipariaXRupestri-3309. Ojaleshi engrafted on this rootstock is characterized by high growth-development.

In Bakhvi, Ojaleshi brought from hybrids of RipariaXRupestri-3309 has low productivity. 

The same picture can be seen in the Salkhino zone. From rootstock vine types, the best results for Ojaleshi can be brought from hybrids of BerlandieriXRiparia.

Observation clarifies that substitute alluvial-clayish soils of calcium-carbonate allow production for normal growth, good development and high productivity. That is why we must select rootstock for Ojaleshi from BerlandierXRiparia 5 bb.

RESPONSE OF SPECIES TO DIFFERENT ENVIRONMENTAL CONDITIONS. 

As was mentioned above, the vegetation period of Ojaleshi is long. During the autumn rains, especially if the vine is cultivated in a low area, the vine fails to fully ripen and the taste of the wine is negatively influenced. 

That is why, for a good quality product, Ojaleshi must be planted on high and south-facing slopes where the affect of the sun is stronger.

Observations made of Salkhino, Nakipu and Bakhvi viticulture zone show that Ojaleshi does not demand specific soil, but to give a good harvest it is nessessary that the soil consists of light clay and quite an amount of calcium-carbonate (15 - 20%). These types of soils can be found around the river Tekhura valley (Salkhino, Tamakoni. Chachkhura). Here, Ojaleshi is intended for making qualitative table wine.

In Samegrelo, frost influence on the vine is minor. It wakes up earlier and the vegetation period continues smoothly. 

AGRO-TECHNICAL CHARACTERISTICS 

It is known that this vine species requires agro-technical treatment. It should not only provide growth of vine, but also keep the specific feature of wine. 

As mentioned above, Ojaleshi was cultivated at height. As a result of its great taste and conservation ability, it is successfully used as a table wine. 

Ojaleshi, since ancient times, adapted well to uphill formation, the result of its biological characteristics. Because of the spread of fungal diseases and phylloxera, Ojaleshi became totally extinct, which is why- in order to save it from complete disapearence -it was cultivated in a valley and the fight agaist fungal diseases and phylloxera became easier. 

In this modern age of agro-technichal development, Ojaleshi should be planted in both uphill as well as downhill areas as agro-technological treatment is difficult to organized in high places, and valley-cultivated Ojaleshi is not productive. Ojaleshi must be mass planted– 70cm long stakes and loads of 27-30 buds. 

When using the above-mentioned formation, the distance between vines should equal 1.5 m and distance between rows, 2.0m. In such case there will be 3330-3333 vine roots planted in a hectare. It is resonable that Ojaleshi can be successfully decorated following bilateral wallpaper and cordon rules. Even in this case, the height of the stake must be 70-80 cm 

Ojaleshi experiences small leaf fall. During unstable weather, leaf fall increases, causing damage to the bunchs. 

It is important to pay attention to correct managment at the beginning of budding and treatment against fungal diseases.

For negative aspects we must note a weak durability against oidium, but this pest can be discouraged by an additional injection of sulphur during the vegetation period. 

AGRO-TECHICAL CHARACTERISTICS

Mechanical structure of bunch and grape. Grape samples for the mechanical-chemical analysis were taken from the vineyards of Salkhino (Gegechkori district), Nakifu (Tsalenjikha district), and from the Soviet farm of Bakhvi.

The results of the mechanical analysis are given in Table 3.

As the table indicates, the outcome of juice in the sample of Salkhino is lower that can be explained by late harvest (at the begining of December) and water evaporation, while the abundance of juice in the sample of Bakhvi is the result of timely picking (8-12.XI).

The weight of a large bunch was 227g; a small bunch, 75g.

The average weight of 100 berries was 147 - 150g, while the number of seeds in every 100 berries was 195, having the average weight of 7.2g. 24% of berries have one seed; 46% have two seeds; 26% have three seeds –and 4% of berries have four seeds. The weight of the skins of 100 berries is about 23.1-26.8% of the average weight.

Chemical structure of juice and wine. In relation to ecological conditions, the chemical characterization of Ojaleshi is different. Below are given the chemical characteristics of the samples from the three micro-zones, based on the average of three years' data (see Table 4)

Observation reveals that a late harvest causes the evaporation of water and increase in sugar concentration. For example, in the Salkhino zone, the sample taken at the begining of December is made up of 24.5% of sugar. It is interesting that the increase in sugar is not proportionally related to a decrease in acidity, as the same samples have shown the maintainance of the same level of acidity – up to 8.5%. This characteristic is a positive value for making high quality wine.

Ojaleshi wine made from Chacha is characterized by good coloring, and density of red wines, as well as by harmony, extract, energy, transportability and storing abilities. These characteristics makes Ojaleshi similar to Kakheti red wines cultivated on the right side of the Alazani valley.

Below, are given the results of the chemical analysis of Ojaleshi wine. The wine was made from the grape of the Salkhino vineyards in the enology laboratory of the Agrocultural Institute.

The picture of chemical analysis is the following: the weight – 1.9981, alcohol – 13.4, the total acidity – 8.7, the voletile acidity – 0.43, aldehides – 0.25, PH – 3.07, extract – 35.57, tanini – 3.69, sugar – 1.12, and glycerin – 8.33.

As the given material indicates, the wine of Ojaleshi consists of quite a significant amount of alcohol, characterised by low level of sugar concentration and high acidity. The insignificant concentration of voletile acids is a sign of the wine’s soundness. The positive sides are also implicated in the normal amount of glycerin and extraxt.

To illustrate the high valuable characteristics of Ojaleshi wine, the results of chemical analysis are given in Table 5. The analyses were conducted by K. Goraevi and V. Demetradze in the Sakare Viticulture and Enology Research Centre (Zestafoni district) in different years (see Table 5).

As the given data indicates, the samples of Ojaleshi wine are distinguished by a rich chemical consistency that is the general characteristic of high quality table red wine. This is implicated by a normal level of alcohol, normal proportion of acidity and good flesh, that consists of 30g per litre. 

In addition, the contents and harmony of Ojaleshi wine is characterized by a high storage and transportation capacity. Over time the wine becomes pleasant and original in taste. The high value of Ojaleshi wine was noticed by the traveler Shardeni, by Prof. M. Khovrenko, by E. Nakashidze and others, in their works.

Prof. M. Khovrenko (18), in his work about Georgian wines, praised and estimated highly Ojaleshi wine made in the Salkhino zone, and classified it as a representative of the best wines’ group.

In Salkhino, the famous landowner A. Miurati maintained the production of Ojaleshi wine by special mark: “Odjaleche”, vignobles de S.A. Madame la princesse A. Murat, and exported it abroad. He presented this wine at the agricultural exposition of France in 1912 and it won the gold medal.

Grape left on the vines of Ojaleshi can be kept until the end of December, but dries, while picked grape can be keep until the spring.

As a wine species of high quality production, Ojaleshi is deserving of wide attention and its grafts should be further cultivated in the central and upper micro-districts of Samegrelo.

As we noted above, in Lechkhumi and Guria a specific vine variety can be found by the name Ojaleshi. This is essentially distinct from Samegrelo’s Ojaleshi as much in botanical and agro-biological as in agro-technical character. 

According to local residents, the mentioned species was first distributed by landowner Ivane Eristavi in the Chokhatauri district, in the village of Akhalsopeli, in 1900. As a comparatively early type of vine, it could have captured great interest and spread quite widely throughout Eastern Guria.

Currently, this vine can be found only in the Chokhatauri district, taking up several hectares. This is presented in the villages Dabaltsikhe, Sakvavistkem Fartskhma and Berejouli.

Ojaleshi cultivated in Lechkhumi and Guria is characterised by the following traits:

The cones have a yellowish tone and are covered with hair-like white down. Newly expanded first leaves appear light green on the lower side and are thickly covered with whitish-gray down.

On the next 3-4 sprouts, the down is reduced and on the 5-6 sprouts, it disappears completely. The young sprouts are rounded, of a light green color and are lightly covered with hair-like grayish down. Faint brown lines run through the shoot. The length of Inter-axil can reach 8-9cm.

Grown leaves are light green in color with a yellowish tone, and are shiny. They have a round shape and are slightly veiny.

The vein of the leaf petiole is closed, often having a lyre-like shape with an acute basis. We can also meet open, arch-like shaped veins with acute or rounded basis, and more rarely, arrow-like or closed narrow with ellipsis-like clefts. 

Leaves are five-lobed. Often, leaves are three-lobed; rarely can we see almost unlobed whole leaves and more rarely five-lobed leaves. The surface of leaves is smooth with net-like wrinkles. 

The hermaphroditic flower contains four or six straight-standing stamens.

Bunches have narrow cone-like shapes and are of average density. Grains have an average size.

There are 1-4 seeds in a grain; more often two. 

In Chokhatauri district, the duration of the vegetation period is 245 days. The vine wakes up at the end of March and begins budding in May and finishes on 10-12 June. 

The vine starts ripening in the second half of August and by the end of September it is fully ripped. 

The first yield comes in the second year after planting and a fully ripened yiled in the 4th year. In the case of unsuitable weather, because of early leaf-fall, the tips of shoots on vines cultivated at height are unable to ripen (6-8%).

During the spread of fungal diseases, the growth of vegetation parts is weakened; leaves become ill and fall early.

We can freely increase the productivity of Ojaleshi - in the case of good care and treatment of vineyards and suitable loading of vines. There are two bunches on a sprout. The weight of one root is 1.5-1.8 kg. Grapes are juicy. The wine made from Ojaleshi is red colored, with a strength that reaches 10-10.5. Due to its characteristics, it is mass used for wine. 

GENERAL EVALUATION AND DISTRIBUTION BY DISTRICT

Among the indigenous grapevine species of Samegrelo, Ojaleshi is very interesting and distinguished as a source of high quality production of red wine. 

After much experience and observation, Ojaleshi has indicated its character, namely, that it can reach its full ripening period in the middle of November in the mountainous districts of Samegrelo, maintaining 23 - 24% of its sugar content and 8.5 - 9% of its total acidity. Such a proportion of sugar and acidity is a good basis for making high quality wine. Therefore, the harvest of Ojaleshi in the middle of November can be considered as normal and completely reasonable. This can be delayed only in case of an autumn characterized by rainy and sedimentary periods which would cause the increase of water in the grape, because a longer time would allow the evaporation of water from the grape and so maintain that higher concentration of sugar.

Ojaleshi is classified as a strongly growing grapevine. It has the great ability of climbing a stake. The existing low forms of Ojaleshi vineyards should be considered as undesirable and less-harvestable. They should be exchanged with high and free formations of Ojaleshi vineyards to guarantee its general level of harvestability and development. 

For maintaining Ojaleshi’s formation, olikhnari and cordon should be used also, by higher posts and two-arms with two forming rings.

Increasing the yeild necessitates planting on the grafts of strong and harvestable rootstocks.

Also, it should be cultivated in sunny areas, on southern and south-east facing slopes, and all agricultural activities should be conducted according to an exact calender. As Ojaleshi is quite sensitive to powdery mildew, phosphorus should be administered to it especially during the blossom period and during berry development.

Great attention should be paid to the grafting material and its purity. In the different regions of Georgia there are different grapevine species also known by the name Ojaleshi which are not related to the real Ojaleshi of Samegrelo; they are significantly distinct from it as much in botanical as in agro-technological characteristics. Therefore, for the reproduction of Ojaleshi in Samegrelo districts, only its buds should be used.

Ojaleshi should be widely spread and cultivated in Samegrelo in its famous viticulture districts (in Salkhino, Chachkhura, Big Chkoni, Tamakoni, Nakalakevi, Fotskho, Ushafati and others) - to provide brand wines. Considerable work and research should also be undertaken to cultivate it in other districts of Western Georgia.