Kachichi
Kachichi – is an industrial vine type with red bunches giving qualitative table red wine. It is spread in minor areas of Abkhazia and Samegrelo.
Among local wine-growers and in special literature Kachichi is known by the name Kachichiji (in districts of Samegrelo), Ajkachichi, Kajiji, and Kachichi. In foreign ampelography, Kchichi is known by the name Abkhazura and Kachichi.
There are different views regarding its origins. Views shown in literature sources discussing the origin of Abkhazian vine types and especially Kachichi are less credible. For example, Timofeev justifiably considers West Transcaucasia as the homeland of vine, but thinks that Greeks and Genoas spread viticulture into the Sokhumi region. Timofeev writes of Kachichi the following: Kachichi first became famous in the village of Duripshi and was brought there by Abkhaz Kachichi. It is said that shoots of this vine were sent by General Raevski in Gudauta. Professor Kvaratskhelia according to some data, considers Kachichi to have been brought from Crimea, but evades final confirmation of such.
K.Machavariani has more data of its origin. According to his note, the name of this type derived from the name of Abkhaz Kajiji, who first cultivated this type in Abraga village. Abkhaz Kachichi brought this type from the Head of the Department of Bombora, who got this type from General Raevsk. It is easy to become convinced by the views of these authors about the origin of Kachichi, mainly based on K. Machavariani’s notes, yet the verification of which is accurate is quite difficult, so making the clarification of origin impossible.
More practical is the attempt to determine its origin according to its morphological and ecological features.
According to these features, particularly because of its large, almost un-lobed leaves, which are downy on the underside; average bunches; rounded slightly convex berries; vine appearance; and its long vegetation season- it belongs to the local ecologygeographical group of prol. pontica Negr. Indeed, according to these main features, Kachichi is significantly different from the West European vine types of prol. oecidenatis, Negr. and central Asian vine types of prol. orientalis Negr.
In appearance, the Kachichi vine is quite similar in morphological and ecological features to local types and its spread in districts of old Kolkheti (Samegrelo and Abkhazia) and its ability of adaptation with external conditions, confirms its origin from Kolkheti.
No sufficient materials exist in order to determine the age of this variety. A vine by the name of Kachichi is known from the second half of the 19th century yet it unquestionable that it existed before that, perhaps going by other name and probably with a larger cultivation area. As is known, vineyards occupied quite large territories in Abkhazia before the spread of fungal diseases and phylloxera. According to the notes of M. Balasi, the total area of vineyards in Abkhazia reached 2538 hectaress.
The total area of vineyards- and also area of Kachichi - was significantly reduced as a result of the spread of fungal diseases and phylloxera. According to Professor Kvaratskhelia, from 1930 to 1935, Kachichi- as a whole plantation -was still in existence in the Gudauta district and in other districts of Abkhazia, yet only as a dozen roots. Aside from Abkhazia, Kachichi was cultivated throughout the viticulture districts of Samegrelo. Its main plantations are located in Gudauta, Tskhakaia and Chkorotskhu. According to the observation of 1940, the total area of this variety does not exceed 26 hectares. Distribution of this variety, according to district, is shown in Table 1.
As Table 1 indicates, 85% of Kachichi’s distribution area is located in Samegrelo; the other 13% being in Abkhazia. Kachichi did occupy a large area but as it was spread in high places, it was not accounted in 1940. The more precise accounting of 1947 reported that Kachichi at that time occupied 5.04 hectares in Samegrelo; 1.71 in Abkhazia; and 1.12 in Guria. In total, Kachichi in Georgia occupied 7.93 hectares of vineyard which are spread on lowlands and 30 hectares of vineyards which are spread at height.
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Botanical description
Kachichi was described in the base point of the Institute of Viticulture and Enology in Akhalsopeli village on a collective farm named after Orjonikidze. The vine there is cultivated with a large feeding area and is separated with 2m between rows and between vines by 1.75m. The vines are pruned and formed following the guidelines for bilateral wallpaper- by leaving 20 - 24 buds on a shoot. The vine is 20 years old and is 45 - 55cm high. The vineyard is cultivated on a plain that slightly slopes to the south-east, 2 kilometers from the sea coast. The soil consists of clay, permeable to water.
The young shoot
The young sprout is 10-15 cm, the tips of which, with crown and first two leaves, are covered with thick web-like down of a grayish-white color and a weak reddish line around the leaves and crown. The leaves of the second circle (3-4) are bronzed and on the undersides are grayish-white as a result of the reduction in down. Side sprouts with 4 - 5 leaves are covered with thin web-like down which intensifies from top to crown. The sprout is reddish and has a violet hue along its total length.
The one-year sprout
Ripened shoots are reddish-gray in color in autumn. Axils on the shoot are well depicted and are darker in color than the spaces between them, which are quite long at 12 - 15cm in length. Stripes along the inter-axil shoot are weakly depicted.
The leaf
Well-developed, mature leaves are large in size (9-12) and a dark green color. The length of the leaf varies from 17 to 25 cm and width from 15 to 23 cm. The length-width of the middle leaf is 22 x 20 cm. The shape of the leaf blade is more often kidney-like, rarely rounded. The surface of the leaf is rounded and the tips of lobes are slightly upraised. We often see three-lobed leaves, rarely five-lobed or un-lobed, almost whole leaves. Middle lobes is normally acute-angled. The main veins of the leaf are reddish in color at the place of their delta closer to base.
Upper incisions are normally weakly developed, the depth being minor, rarely average. The shape of incisions varies accordingly to the cut depth, from slightly noticeable to lyre-like shape. Most commonly, the incisions are cleft-like or like intruded angles.
The shape of petiole incisions significantly varies. Most often open, acute-based lyre-like incisions are found; rarely oval-eyed, closed; and, more rarely, with rounded-based, arch-like incisions.
The main veins of the leaf end with large, straight, triangular acute and blunt-tipped teeth. Lateral teeth are like saw-teeth, and rarely, bilaterally sharp edge teeth can be found.
The top sides of leaves are bare, while the undersides are downy with horizontally web-like hairs and straight standing bristle-like down. The down on the undersides of leaves is averagely thick.
Leaf petioles are yellowish-red and have a violet hue. The petiole is usually shorter than the main vein, and rarely equal to it. In autumn, the leaves of Kachichi are reddish in color.
The flower
The flowers are hermaphroditic with normally developed pistil and stamens; there are 5 stamens in a flower, rarely, 6 stamens, all of which are straight-standing. The ratio of stamen thread length to the height of the pistil is 1.5, rarely 1.75 or more. The pistil is straight cone-like shaped and the column is short, almost sitting with the nose divided into two.
The bunch
Bunches are typically of average size. The length of bunch varies from 14 to 23cm, and width from 10 to 13cm. The length-width of an average bunch is 18 x 10 cm. Bunches are cone-like and winged; rarely cone-cylindrical shaped. A bunch of Kachichi is usually thin, it is rarely averagely dense. Well-developed large bunches weigh 250 - 350g and average bunches 120 - 160 g. The length of leaf pedicels varies from 4 to 8 cm and the length of an average bunch’s pedicel varies from 5 - 6 cm. The pedicel is slightly woody close to the base and takes on the shoot color. It easily breaks as a result of mechanical touch. The length of berry pedicels varies from 0.4 to 1.0 cm, commonly being length 0.6 – 0.8 cm.
The grain
The berry of Kachichi is average, its length varying from 1.4 to 1.6 and width from 1.5 to 1.7 cm. The length-width of an average seed is 1.5 x 1.6cm. The berry is often concave, rarely rounded. The skin, which is dark blue, almost black, is thin but quite dense. The flesh is also dense and quite juicy; the seed does not easily separate from the flesh. The juice is a light pink color. Grains have a sweet taste which is accompanied with pleasant acidity. The typical aroma is weakly depicted. The berry is covered with quite thick wax-like flakes.
The seed
The number of seeds in a berry varies from 1 to 4. More often we see two, rarely three quite large seeds. One-third of seeds are undeveloped and floating in water. The average amount of normal seeds in a berry does not exceed 1.5. Seeds are of average size 1 - 8mm in length and 4 – 4.5 in width. The body of the seed is oval and grayish-brown; closer to beak being yellowish. The kalaza is rounded it well depicted and is located in the upper part of the seed. From kalaza to beak are directed narrow incisions, and from the kalaza to upper part of the beak, the cleft is deeper and divides the upper part of the seed into two. The abdominal side of the seed is curved very rarely flat and narrow curvy but it is well depicted along the seed’s length. The clefts on the abdominal side are narrow, deep and are almost parallel running along both sides of the lane until disappearing in the beak. The base of the cleft is yellowish-orange. The length of the beak is 1.5 - 2.0mm and is cone-like and yellow on the top side, on the underside being orange.
Agro-biological description
Course of vegetation phases
Observation of the phenol-phases was held in the base point of Abkhazia of the Institute of Viticulture and Enology in Akhalsopeli village.
The collective vineyard is cultivated on relatively straight soil, which is two kilometers away from the sea coast. The development phase of Kachichi is connected to climate data of the meteorological station of Guduta, which is 4 - 5 kilometers from the vineyard. Below is shown the attitude of vegetation phases towards meteorological conditions of some years. (See Table 2).
It is clear from Table 2, that the length of the vegetation period varies from 176 to 203 days, and on average, is 189 days. The length of the vegetation season also varies according to the sum of active temperature- from 3576 ° to 3989 ° and, on average over 4 years, it was 3824°. During the vegetation periods of some years, a higher sum of active temperature was the result of a high daily temperature.
For example, the monthly level of average temperature in September 1937 was higher by 3.1 degree- and in October by 1 degree- than in 1940 in the same months. At the same time, the sum of sediments in these months were 85mm lower than in 1940. On the other hand, the full ripeness of Kachichi over 176 days in 1939, when the sum of active temperature was 3576° and sum of sediments 934mm, is confirmation that Kachichi can be freely cultivated in regions with cooler climates, where the amount of sediment is relatively low and the sum of active temperature is around 3500°.
Ripeness of one-year shoots
At the time of full grape-ripening, one-year shoots of Kachichi freely manage to ripen. In the subtropical conditions of Abkhazia, where the vegetation season is long and the sum of active temperature is high, the shoots of later-ripening types than Kachichi freely manage ripeness, as, from full vine-ripeness to mass leaf-fall- almost one month –the average daily temperature is higher than 10°.
Strength of vine growth
The strength of vine growth significantly varies accordingly to soil features. In relatively equal conditions of development, Kachichi is characterized by strong growth. According to the observation of Kvaratskhelia, S. Timofeev and others, Kachichi- even in the case of high formation -is characterized by strong growth. So, at height and on lowlands, Kachichi grows strongly and can be freely allocated to varieties which are characterized by strong growth.
The productivity
Kachichi, like other local vine varieties, gives harvest early. According to the observation which was held in Akhalsopeli village, Kachichi gives first sign of harvest in its second year from planting; and from third year it gives part of its harvest and from the fourth or fifth year, a full yield.
The harvest of Kachichi is on average, equal to 60 - 80 centners per hectare. It is clear that according to some plots, its productivity significantly varies. Some authors, for example K. Machavariani and A Egorov, consider Kachichi as a productive type, while Professor Kvaratskhelia and S. Timofeev consider Kachichi as an average and less productive type. In comparison with other local types, Kachichi is more productive and can be considered as freely belonging to the group of varieties characterized by higher than average productivity. And if Kachichi is compared with the vine varieties of Imereti spread throughout Abkhazia, such as Tsolikoru, Tsiska and others, it will appear an averagely productive type. In conclusion, Kachichi can be considered as an averagely productive type.
For a more complete characterization of Kachichi’s productivity, below are shown the results of observations which were held in the base point of The Institute of Viticulture and Enology Akhalsopeli village. (See Table 3).
According to the data in Table 3, the coefficient of loading varies from 0.5 to 1.5 and the average weight of a bunch from 120 to 160g. The weight of a well developed bunch is 250 - 300g.
According to this data, the calculated harvest from such loading is 61.6 centners per hectare. It is clear that, on such feeding areas during the strong growth period of the variety, 16 bud formation with bilateral wallpaper is very light loading and, due to this, the harvest will be less. In normal conditions, on 3.5 sq m feeding area, 20 - 25 buds must be left for suitable loading in order to achieve a normal harvest, which, for Kachichi, must be 8 - 100 centners.
Durability against fungal diseases
Kachichi is more susceptible to mildew than ash. The durability of Kachichi in comparison with other local varieties is good and, in comparison with the vine varieties of Imereti- particularly Tsolikouri -its resistance to mildew is relatively weak, and its resistance to ash is not less than that of Tsolikouri.
Agro-technical characteristics
Kachichi was selected for high formation in order to give a high quality harvest. The wine made from this was also good quality. In the latest period of viticulture, after the spread of fungal diseases, Kachichi has been cultivated on lowlands and pruned following the one-sided wallpaper guidelines. During pruning by one-sided and bilateral wallpaper guidelines, Kachichi, as a strong type, is not suitable when loaded as a strong type and, due to this; its harvest is not abundant.
In order to increase the harvest, larger forms of loading must be used for Kachichi. The old Georgian form- Oliknari – is prospective for loading, which is characterized by an average height of body and many years’ worth of shoulders. Such a form must be widely examined in industry for better selection.
In order to increase productivity, the method of breaking off young sprout’s tips before the start of flowering, or at the beginning of flowering, must be established. This measure will promote blossoming and the growth of denser bunches. By developing suitable agro rules for this variety, the productivity of Kachichi can be freely increased and the quality of wine can also be improved.
Relationship with roots which are durable against phylloxera
Kachichi is characterized by good relation with roots which are durable against phylloxera. Of the examined roots, those expressing a better ability of growth-development with RipariaXRupestri 3309. In the viticulture regions of Georgia, as a result of the wide examination of roots durable against phylloxera, the following roots can be recommended for Kachichi: for relatively dry limy soils, RiperiaXBerlandier 5 bb and 420 a; and for other soils where the amount of lime does not exceed 20 - 25%, RiperiaXRupestri 3309 and 3306. On stronger limy soils, where calcium-carbonates reach 60%, it is better to use Berlandier 42 b, as it is the most durable root for soils consisting of a large amount of lime.
Agro-technical characterization
Mechanical structure of bunch
Kachichi is a wine variety. The external appearance of bunch, its mechanical structure and the chemical structure of juice indicate its usefulness for making wine. Indeed, qualitative table red wine is only made when it is less attractive and useful for eating.
In order to impart information about the Kachichi grape mechanical structure, below are shown the results of the analysis. The materials for the analysis were taken from highly cultivated vineyards (Achandara village) and also from vineyards cultivated on lowlands (Akhalsopeli collective vineyard). The mechanical analysis was held in the base point of Abkhazia at the Institute of Viticulture and Enology by A. Iobadze and K. Tabidze. (See Table 4).
As is clear from the data shown in Table 4, the ratio of grape parts varies little. The outlet of juice- at 1.3% -except in cases of an impact of meteorological conditions can be caused by the influence of vine formation.
In industrial conditions, the outlet of wine and husks of grape varies and depends on the location of its plot and also on meteorological factors. On the base point of Abkhazia (Akhalospeli village), according to the observation of 1936 – 1940, outlet of wine varied from 10 to 15 deciliters, and the husks of grape from 25 to 30kg from one centner of grape.
So, in the coastal zone of Gudauta, the average outlet of wine and husks of grape from one centner must be considered as 72 deciliters of wine and 28kg husks of grape and pomace. The outlet of wine in high zones located in mountain foothills is lower. For example, in Gulripsha village, the outlet of wine averaged 70%.
Chemical structure of juice
The chemical structure of juice significantly varies over many years. For example, according to the observation which was held on the base point of Abkhazia, this changeability during 5 years was 2.5% for sugar and 1.7% for acidity. To characterize this changeability, below are shown the results of the glukoacidometriuli analysis, taken during harvest (see Table 5).
The decrease in sugar from 1939 to 1940 years is the result of abundant sediments in the relatively dry year and the sugar increases and reaches 21.6%.
Use of grape and quality of wine
From the Kachichi grape, dry table wine is made. Additionally, wine from Kachichi was used to make soft grape juice for testing and was found to be of good quality.
The soft juice of Kachichi is characterized by moderate sugar content and cheerful acidity; meaning that a consumer will not get bored quickly and will want to receive a large amount during the season. Kachichi is less useful for making dessert wines as it lacks external beauty, berry size and pleasant taste and so, as a result, it is less attractive. Kachichi is not used for making other types of wine, and does not have great prospect in this regard.
So, it is most reasonable to use Kachichi for making dry table wines and indeed, wine made from Kachichi in coastal locations and on slightly sloping planes- particularly wine from vineyards of base points -is good quality. Wine made from Kachichi is a good color, and is characterized by softness and a well developed typical aroma. Wine made from Kachichi from vineyards of base points is no less than the well-known red types made in Abkhaz conditions such as Cabernet and Saperavi.
In Sokhumi, at a meeting of the Degustation Commission, which was invited for a wine-alcohol inspection, Kachichi wine got a higher estimation than Saperavi and Caberne, which can be explained by vineyard location. Most interesting is the controversy of wines made from these types in equal conditions.
The characterization-estimation of the Degustation Commission regarding Abkhaz red wines, in comparison with Kachichi wine, is shown below. The Commission was invited to a wine-alcohol inspection for the testing of wine quality and characterization. (See Table 6).
According to this estimation, Kechichi wine, among Abkhazian red wines, deserves attention. By quality, it is closer to Saperavi wine, which- in the conditions of Abkhazia -is characterized by greater softness.
In order to characterize the chemical nature of Kachichi wine, below are the results of analysis. (See Table 7).
Data shown in Table 7 confirms the richness of Kachichi wine’s chemical nature- its moderate consistency of alcohol, desirable acidity and moderate consistency of extracts.
In ancient times, Kachichi wine was very popular, especially famous were its wines from zones located in mountain foothills (Gudauta region). For example, Machavariani characterizes it as a dark red wine. Professor Kavaratshelia considers it a soft, interesting wine with habitual aroma; and N. Timofeev estimates it as a soft, aromatic, dark red table wine.
The above characterization is mainly about the young wines of Kachichi. As it ages, it develops its features and significantly improves. In 1923, in Moscow, at the Agricultural Exhibition, aged wine of Kachichi from the 1909 harvest of the Gulripsha village was examined. At the meeting of the expert commission, Kachichi wine was estimated by main wine-grower A. Egorov as muddy, with a non-intensive color; a soft, interesting wine, which is closer to Gae and Portuge wines of the coastal regions.
It is clear that this estimation, based on one sample, is not an absolute description of the quality of Kachichi’s aged wine. Egorov considers Kachichi as an abundantly productive variety which does not give high qualitative wine. Perhaps the incorrect view of Egorov influenced the estimation of the quality of wine, as, in this view, it is impossible to make high qualitative wine from an abundantly productive variety.
General evaluation and distribution by district
Kachichi is local lesser-spread vine variety. It gives table red wine of good quality. It is spread in Abkhazia- in the districts of Sokhumi and Gudauta; and in Samegrelo- mainly in Chkhorotskhu and Khob regions. Among the red vine varieties spread throughout Abkhazia, it deserves attention for its productivity and good quality. Kachichi wine is characterized by a good color, moderate consistency of alcohol, habitual typical aroma and pleasant harmonic taste. Among the local red-grape varieties, if Amlakhu- which gives pink sparkling wine -is discluded, Kachichi takes first place. Presently, in its homeland, it is closer in quality of wine to Saperavi and Caberne.
Its main defect is relatively low productivity; a defect which can be easily corrected in the case of suitable pruning-formation and good care-treatment of vineyards.
This variety is not included in the standard assortment. Kachichi is a prospective variety- its cultivation in viticulture regions of Abkhazia very desirable. Firstly, it must be spread in the districts of Gudauta, Sokhumi and Gali (mainly in high zones located in mountain foothills) in order to make qualitative table red wines. Kachichi is also prospective in districts of Samegrelo and partly in Adjara-Guria, mainly for cultivation on mountain slopes and in high places.
Bibliography
1. Kestkhoveli N., Zones of Cultural Plants in Georgia. Tbilisi, 1957.
2. Modebadze K., Viticulture Regions of Georgia. Tbilisi, 1936.
3. Tabodze D., Development of Viticulture in Georgia. Tbilisi, 1950.
4. Cholokhashvili S,. Viticulture, Vol. II, Ampholography. Tbilisi, 1939.
5. Javakhishvili Iv., Economic History of Georgia, Vol. II. Tbilisi, 1934.
