Skhilatubani
Skhilatubani – is a very old and famous red grapevine variety in Guria. In the past it was very widespread as high vineyards especially in the eastern districts of Guria, and its production was used by local residents for making qualitative red table wine.
E. Nakashidze (9) and G. Sharashidze (11) mentioned Skhilatubani. According to academician Iv. Javakhishvili, one unknown author made reference to Rtskhilatubani while Iv. Javakhishvili himself considered in his work: Rtskhilatubani, Skhilatubani, Skhilatobani, and Rtskilatobani (7).
Among local residents, especially in the villages of Dablatsikhe and Sakvavistke in the Chokhatauri district, you can hear the names Skhilatobani and Tskhilatobani, while in the surroundings of Fartskhma-Kokhnar-Sachamiaseri, the names Skhilatobani and Skhilatubani are used. In some villages (Ganakhleba and Berejouli) is used Tskhilatobani.
According to native residents, this name is related to a particular small insect, called Skhili, in Guria that is often found amongst the vine’s bunches. Such an explanation is not conceivable, even more so considering that conducted research and many years observation could not reveal any proof of such insects in the bunches.
Based on observation, this is a typical representative of Kolkheti vine species, by its agro-biological, botanical and agricultural properties, and belongs to the indigenous grape species group of Guria.
G. Sharashidze (11) in his dictionary considers Skhilatobani as a grapevine of Guria and lists it among the best vine species. Agr. E. Nakashidze (9) also classifies Skhilatubani as the grapevine of Guria.
Academician Iv. Javakhishvili (7) gave information from an unknown author that Rtskhilatobani is placed among the black and red grapevine species of Imereti that might have been distributed in the south of Imereti and across the river Tskhenistskali, in the village of Khoni.
Based on linguistic analysis, Iv. Javakhishvili has stated that the name Skhilatubani- which is widespread in Guria -is the phonetic variation of Rtskhilatubani, originating from the name of a village. As the author could not find a village by this name on (5 version) map, he supposed that this species originated from the village Rtskhilaeti situated in Argveti.
The botanical description of Rtskhilatubani given by Javakhishvili, and also the non-existence of the agro biological and agro-technological description of this species, currently do not give us leave consider the Skhilatubani of Guria and that of Imereti as being identical. The mentioned author also compared Skhilatubani with the red grapevine specie Rtskhili from Racha, which, according to him, must be a form of Rtskhilatubani.
According to research, the Skhilatubani of Guria and the Rtskhilatubani of Racha are not identical.
As we have seen, the existing data is not enough for making a final conclusion about the origin of Skhilatubani. This issue requires additional investigation and evidence.
Before the spread of phylloxera and fungal diseases, Skhilatubani was widely cultivated in the eastern part of Guria as high vineyards, especially in the gorges of the rivers Sufsa and Khevistskali.
As is known, the local residents used it for producing high quality table wine. In the gorge of Khevistskali (Sajavakho zone) people used to blend Skhilatubani grape with Mtevandidi and produce the famous Sajavakho Wine that was very distinguished by its quality.
By dedicated land scope, Skhilatubani is more prevalent than Jani and in some parts of Chkhaveri, because it is much more productive.
After the influence of phylloxera and fungal diseases, high vineyards of Skhilatubani have been nearly completely destroyed and barely remain in the districts of Guria.
By the initiatives of some viticulturists in Chokhatauri district (Aleksandre Khundadze in the village of Kalagoni and Aleksandre Sharashidze in the village of Dablatsikhe), in 1905 and 1906 low vineyards of Skhilatubani grafts were cultivated, and a number of them are still in existence. And, even though they are now very old, the vines are characterized by normal development and high productivity.
In spite of high harvesting and production quality, the modern area of Skhilatubani is quite restricted- caused first of all by the distribution of the much-harvested grape variety Izabela as it is more resistant to phylloxera and fungal diseases and requires less effort and agricultural activities to cultivate well. Another competitive grapevine is Tsolikauri. After setbacks, local residents have lost their interest and determination to re-cultivate Skhilatubani as it needs a great deal of work and resources. In addition, people have a lack of sufficient knowledge and awareness about the nature and productivity of Skhilatubani.
In recent times, significant attention has paid to indigenous species and among them to the Skhilatubani that was distributed in upper as well as lower Guria- being cultivated as low vineyards, grafted on phylloxera-resistant rootstocks. Skhilatubani is quite satisfying for being qualified as a qualitative wine species with its productivity growth-development and other characteristics that support its mass cultivation in all districts of Guria and particularly in its eastern part.
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Botanical description
The botanical description of Skhilatubani has been provided in the Chokhatauri district, in the villages of Kalagoni and Dablatsikhe and then examined on the soviet farm of Bakhvi (Makharadze district) where the vineyards of this species are grown.
In the village of Kalagoni, the vineyards of Skhilatubani are low formations; the vine is cut according to Georgian rule, and the land slopes to the south. The soils are light, clay and less fertile, consisting of quite an amount of calcium carbonate.
In the village of Dablatsikhe, the Skhilatubani vineyard is situated on the right bank of the river Sufsa. The land is plain, while the soil is clay-sand, partly stony and consisting of a lower quantity of calcium carbonate. The vineyard has been cultivated since 1905 on Riparia X Rupestri 3306 grafts. It is low and formed by Georgian rule.
The young shoot
By the time of budding, the shoot is quite red and is thickly covered with down. The cone of growth is whitish-dark-red. The first newly opened leaf is green on the upper surface with a yellowish tone. The toothed-edges are completely reddish-violet and are thickly covered with grayish down. The following second and third young leaves are dark red or red with a violet tone on the upper surface, while the veins are bright green. The second leaf is less so and the third is insignificantly covered with down. The underside is covered with thick felt-like down. The grey down is hairy. The entire blade has a reddish wine or dark reddish coloring.
The young shoot is slightly or significantly covered with down, more intensively near its tip. The shoot is bright green and becomes reddish violet or red wine colored.
The one year sprout
The developed sprout has a medium size; the distance between the axils is 8 - 15cm; it is bright brown with a reddish tone while the axils are darker. The sprout has slightly noticeable lines.
The leaf
The developed leaf is roundish and slightly oval, about 15.4 - 21.0cm long and 14.8 - 20cm wide.
The incision of the leaf petioles are closed, with a narrow or wide elliptical gap. Lyre-like incisions can also be found that contain three-four veins and sharp or rounded basis.
The upper incision is open and slightly cut, rarely closed with a narrow or wide elliptical gap. The lower incision is insignificant. The leaf is three-lobed, or sometimes un-lobed. The edge of the tip creates a right angle to the blade, rarely obtuse.
The teeth on the edges are triangular or narrow triangular with straight tips. The secondary teeth, which have convex edges and sharp tips are similar to the major teeth. The margins and teeth are yellowish-green, determined by the deformation of berries caused by the action of chlorophyll during the time of ripening.
The underside of leaves is thickly felt-like while the upper surface is smooth and wrinkled like a net, rarely similar to small bumps. The leaf is flat and funnel shaped; the major veins are lightly covered, bright green and near the basis take on bright pink or red wine color. The proportion of the leaf’s petiole to its major vein equals 0.8-1.1. The petiole is bare or lightly covered and is bright red.
The flower
Flowers are hermaphroditic, with normally developed stamens and pistil. The stamens are significantly longer than the pistil and sometimes much deviated from it. In a flower there are five stamens, though six can also be found, more rarely still– 4. The number of flowers in an inflorescence equals 350-550.
The bunch
Bunches are 3.5 - 4.5 cm. The length of a large bunch equals 13 - 14cm, while the width is 9 - 12cm. A medium-sized bunch is 10 - 12 cm long and 7 - 9cm wide. The general shape of a bunch is cylindrical or cylindrical-cone, is middle sized, rarely with wings and is very dense- caused by the extreme closeness of berries and resulting deformation. The pedicel of a bunch is grass-like, rarely, solid like wood. The bunch is quite well connected to the sprout. The length of berry pedicel, including the receptacle, is 5 - 7mm and is green. The receptacle is wrinkled and often has a narrow cone shape. The berry is quite strongly connected to its receptacle.
The grain
Grains are of an average size are black, 15.9mm long and 14.2mm wide, roundish or slightly oval, wider in the middle, and has a rounded and symmetrical end. It has thin skin, is less fleshy and overly juicy, and is covered with wax. The skin is easily detachable from the fruit, while the fruit is difficult to separate from the seeds.
The seed
In a berry there are one to four seeds, more frequently – three. Seeds are about 6.5 - 7.2 mm long and 3 - 3.5mm wide. The basis is located in the center of the back and is very depicted, while being roundish-oval in shape. Seeds are brownish, taking a yellowish tone to the basis of the tip. The back is smooth. The tip of the tip is bright brown with a slightly yellowish tone, and is about 1.5 - 2mm long.
Agro-biological description
The phonological observations over the sequence of Skhilatubani bio-phases, and the analysis of its vegetation period were conducted in Chokhatauri district in the villages of Kalagoni and Dablatsikhem and in Macharadze district on the Soviet farm of the village Bakhvi.
The duration of the Skhilatubani vegetative period in the Chokhatauri district, from the opening of buds to the full ripening of a grape, has been defined as 194 - 196 days, while to the end of the flower fall– 243 – 248 days. Almost the same picture was shown in Makharadze district; the opening of buds to the full ripening of grape comes to 195 days, while the entire duration of the vegetation period totals 244 days.
A slight difference manifested itself at the end and start of the particular biological phases. For example, in the villages of Kalagoni and Dablatsikhe, the opening of buds started during the first days of April, while in Bakhvi zone – 2 - 3days later.
This refers to the time of blossom. In the Chokhatauri district, the beginning of blossoming happens no later than 30 May, while in Bakhvi zone – in the first half of June. This biological phase in Chokhatauri and Makharadze districts lasts until 14-15 June. The phase of grape ripening comes at nearly the same time (15.X, 20.X). The longer duration of Skhilatubani is a characteristic attribute of this area, as it is manifested in cases of other species too; definitely being caused by warm and long autumns (the total sum of temperature – 3800 - 4000o).
The growth and development of a vine is medium or stronger
Often, it generates many additional shoots and scions, especially in strong soils and proper climate conditions. Similar to many other indigenous species (such as Chkhaveri, Jani, and Mtevandidi), Skhilatubani is also characterized with a good climbing ability and profusion of products, while in case of low vineyards it is characterized with a normal level of development and harvesting.
The productivity
Skhilatubani gives first sign of grape from the second year of planting; more frequently from the third year, while a full harvest occurs from the fifth year. In good ecological conditions, and with proper cultivation,n it gives very high productivity. For example, along the river Sufsa, on the right bank where the soils are quite fertile and climactic conditions are also suitable, the productivity of Skhilatubani low vineyards comes to 2 - 2.5kg. Vines with 3 - 3.5 kg grape can also be found. Shoots generated from the old vegetative parts are generally unproductive. Below is given the data of Skhilatubani productivity (see Table 1).
As Table 1 shows, the grape per vine equals 1.8 - 2.5kg- that is 80-85 centners per hectare- if the vineyard is properly cultivated.
Generally, the number of bunches on one shoot numbers two or three and therefore the coefficient of harvesting is two or more. Bunches are nearly equal in size. Productive bunches make up 74 - 78%, sometimes – 80%.
Sprouts are able to ripen at the time of mass grape ripening and take on the typical coloring.
In good conditions, the flower fall is not significant- only in bad weather does it reach 8 - 10%. Skhilatubani is more vulnerable to the fungal diseases and especially to powdery mildew.
The species is not very sensitive to ecological conditions. As observation shows, it can successfully develop in moist environments (such as in Guria and Lower Imereti), as well as in dry areas (Vaziani), providing high quality production in southern, sun-lit vineyards and in both deep and light soils.
The species is very adaptable to both short and long cutting by maintaining two-three fruiting buds. According to observation, it is very sensitive to phylloxera. This is caused by the fact that you cannot find high vineyards of Skhilatubani in Guria, Lower Imereti, or even in the high vineyards of other species (Chkhaveri, Aladasturi, and Mtevandidi) which are still in existence and are still producing well.
After investigation, it is proved that Skhilatubani is better when grafted on Rupestri Dulo rather than on Riparia X Rupestri 3306 still worse than Riparia X Rupestri 3309.
The influence of winter and spring frosts is minimal in the districts of Guria. The vine is able to awaken timely and generates its vegetative parts normally, without difficulties.
Agro-technological characterization
The grape samples for mechanical-chemical analysis were taken from the vineyards situated in the villages of Kalagoni, Dablatsikhe and the Soviet farm of Bakhvi. Below are given the results of the mechanical analysis for the last 5 years (see Table 2).
The average weight of a Skhilatubani bunch is from 125.4 to 140.5g, precisely -126.4g. In a bunch there are approximately 105-115 berries with a weight of 120.2g. The weight of the common shoot of a bunch equals 5.1 - 6.8g. The weight of seeds fluctuates between 5.8 and 8.1g, while that of skin comes to 22.0 - 22.6g. Thus, the average weight of a sprout, seeds and skin is 32.85g, consisting about 25.9 % of the bunch’s weight. The remaining part (74%) is juice- quite a satisfying amount for defining this species as one of wine.
The weight of a large bunch is 256.5g, while of a small bunch – 91.5g. The average weight of 100 berries is 115g, while the number of seeds – 255, weighing 11.5g. Of these, 26% are berries with one seed, 26% - berries with two seeds, 40% - berries with three seeds, and 6% - berries with four seeds. Occasionally, seedless berries can be found- in about 2% of cases. The weight of 100 berries skin is about 20g. Typically, Skhilatubani is picked from the second half of October- even at such a late time the concentration of sugar can equal up to 22.5%, more frequently – 19 - 21%. This is enough for good table wines consisting of a normal level of alcohol and acidity.
The samples of wine were prepared in the villages of Kalagoni, Dablatsikhe and Bakhvi. The results of the chemical analysis are given below in Table 3.
As Table 3 indicates, all samples of wine consist of a normal level of alcohol (10.6 - 11.8o) and acidity. The concentration of volatile acidity (0.55 - 0.67) proves the freshness and sobriety of wine samples. Also, the amount of extract is normal (28, 55-31.24), while the insignificant surplus of tannin (1.6-1.90) is caused by pomace.
The general organic evaluation is: bright red, with characteristic original aroma, quite a tender and harmonious wine. The best evaluation among given samples was awarded to the wine of the village Dablatsikhe of 1952, as much for its coloring as for the alcohol level and harmony.
Skhilatubani wine has shown its high values after being mixed with Jani products, with the general evaluation being: bright red, harmonious in taste, with a pleasant bitterness and good level of tannin.
The chemical analysis of Skhilatubani wine conducted in Sakare Experimental Station by V. Demetradze (1) in 1936.
The grape was picked in the village of Dablatsikhe (Chokhatauri district) on November 15. According to analysis, the total weight of the wine was 0.9926, while the alcohol concentration was 14.2o.100cm3 of wine consists of: 11.32 – alcohol, 0.764 – general acidity, 0.116 – volatile acidity, 0.618 non-volatile acidity, 1.940 – extract, 0.213 – plural ash, 0.023 – sugar, 0.739 – glycerin, 0.120 – tannin, 0.261 wine acid and 0.049 – phosphorus acid.
The analysis indicates that the grape of Skhilatubani, when picked late, provides more acidity of wine (14.2o)- slightly more than normal (0.764). In relation to alcohol, the amount of extract (1.94) is lower. The wine is characterized by insignificant sugar (0.02%) and low volatile acidity, which indicates that Skhilatuban wine is normal.
The grape remaining on the vine is unable to keep, and quickly begins to rot. Therefore, this is not convenient to use the grape for consumption and it is definitely a wine species.
General evaluation and distribution by district
According to the given material and data of conducted observations, Skhilatubani is considered as a wine species of qualitative production for local use. It is also distinguished by high harvesting and a large outcome of a juice.
Out of its negative characteristics can be underlined a relatively low resistance to fungal diseases. This weakness can be improved by the additional administering of Bordeaux mixture and phosphorus.
The evaluations of the wine’s organic properties have affirmed that Skhilatubani provides high quality production for making table wine in eastern Guria across the southern, sun-lit slopes and that it should be spread more widely in future.
To overcome the damage that can be caused by phylloxera, Skhilatubani should be cultivated and distributed as a graft on phylloxera resistant vine rootstocks. The species is very prospective also for other regions of Eastern Georgia.
Bibliography
1. Demetradze V., Materials for Dividing Western Georgian Viticulture and Enology Industry into Regions and Specialization. Kutaisi, 1936.
2. Ketskhoveli N., Zone of Cultural Plants in Georgia. Tbilisi, 1957.
3. Mirotadze A., Types of Racha-Lechkhumi. Tbilisi, 1939.
4. Ramishvili M., Vine Types of Guria, Samegrelo and Adjara. Tbilisi, 1948.
5. Sharden J. Trip to Georgia Tbilisi, 1935.
6. Cholokhashvili S., Viticulture, Vol. II, Ampelography. Tbilisi, 1938.
7. Javakhishvili Iv., Economic History of Georgia, Vol. II. Tbilisi, 1934.
