Shavkapito
Shavkapito – is an indigenous red grapevine variety of Kartli, mostly distributed in Central Kartli and the South Ossetian districts, having one of the leading roles among the local species. By industrial value, it is dedicated to quality table red wine. In special viticultural literature, and also among the native residents, it is known as “Black Kapito” (V. Geevski. G. Shareri), “Shavkapita”, “Shavkapito” (A. Firolovi, S. Shaverdovi, 13; Prof. S. Cholokashvili) in the southern districts of Tbilisi. In the former settlement of Germans at the time of cultivation of vineyards, they would plant Shavkapito and called it by the German name “Blauhozer” meaning “with blue scion.”
Some ampelographic works have been compiled in the previous century by different authors; for example, Shavkapito was mentioned in the list of vine species of Kartli -P. Kanduralovi (10), in which he refers to only its name. A. Firalovi and S, Shaverdovi (15) described it very briefly and considered it as the representative of endemic vines of Kartli. Savkapito was also mentioned briefly in the works of V. Geecski and G. Shareri (9).
Relatively comprehensive is the characterization of Shavkapito by Prof. S. Cholokashvili (5) consisting of botanical as well as agricultural properties and labeling it as belonging to the vines group of Kartli. According to observation, Shavkapito is a typical representative of Georgian vines in its morphological-biological character, and by ecological conditions –it is the vine variety of Kartli. This is proved by the coloring of its leaf, its shape, coating, flower type, number of stamens in a bract (five or more), the shape of the bunch and berry, seed, and also biological characteristics – by the strength of growth, the sequence of vegetative phases and grape’s ripening period.
Nowadays, as well as in the past, Shavkapito is distributed in some districts of Kartli, mostly in Kaspi, Gori, Kareli, Staliniri, Znauri, and Leningori districts, and can also be found in Khashuri, Mtskheta, Marneuli, in outer Kakheti, Akhaltsikhe and Aspindza districts as a few individual roots.
According to 1953, data the vineyards of Shavkapito are distributed in the following way: in Staliniri district – 2.86 ha; in Znauri – 11.32 ha; 1.85 ha – in Leningori; 0.02 ha – in Khashuri; 1.55 ha – in Kareli; 3.94 ha – in Gori; 1.47 ha – in Kaspi; 0.01 ha – in Mtskheta; 1.18 ha – in Tbilisi; 0.02 ha – in Marneuli; 0.09 ha – in Kachreti; 0.60 ha – in Sagarejo; 1.62 ha – in Akhaltsikhe; and 0.04 ha – in Aspindza.
The entire scope by 1 January 1955 was 44.78 ha. In prospective plan it is intended to cultivate in the South Ossetia districts and mostly in the Staliniri zone. Its production will be applied for the making of quality table red wine and champagne wine material.
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Botanical description
Shavkapito was described in the Experimental Station of Skra that represents the branch of the Khidistavi base of the Institute of Viticulture and Enology, and also in Dighomi (the suburb of Tbilisi).
The young shoot
The buds during the time of flowering are covered with thick-felt like, white, very soft hairy bumps and have a pinkish hue. The cone of the growth and newly florished leaves are intensively covered with white hairy bumps, which are light red or pinkish on the upper surface. The first nearly broken leaf is covered with thick-felt like soft white bumps and on the upper surface is a striped pink. Such coloring also characterizes the following leaves. The edges of the leaf, and especially the upper parts of the teeth, are colored red. The coating is also thick-felt like, on the upper surface, colored with a bright green, yellowish, and lightly expressed golden color. The third leaf is intensively colored with yellowish or bronze on the upper surface, while on the underside has pinkish spots, especially around the veins. The following leaves also have a strong coating but the coloring is weaker and takes on a bright green yellowish shade. The petiole of a leaf also has a well-expressed coating with reddish lines.
The young shoot is round and bright green, to the sun’s side it is brownish and covered with hairy bumps.
The one year sprout
The developed sprout is middle-sized or smaller (7-9mm) and brown, slightly reddish. The axils are darker brown; the distance between the axils is 7 - 13cm.
The leaf
The developed leaf is roundish and if of a middle size or smaller, being about 14 – 16.5cm long and 13.5 - 15.5cm wide, strongly lobed with a dark green coloring. The cut of the leaf’s petiole is open, often with an arch or lyre shape and rounded. The arch is more frequently square and quite deep.
The upper cut is mostly open with the shape of a lyre, parallel edges and sharpened basis, while closed or sometimes elliptical or egg-shaped can also be found.
The underside cut is lightly cut, rarely creating the shape of a lyre with parallel edges and a sharp basis.
The teeth on the edges are triangular while the secondary teeth are mostly widely triangular with convex edges and roundish or sharp tips.
The leaf is three- or five-lobed. The tip creates a right or sometimes acute angle to the blade.
The upper surface is bare or lightly covered with thin hairy bumps and is wrinkled like a net, or sometimes with small blisters. In the natural state, the leaf is similar to a funnel with curled edges. The underside surface of the leaf is covered with grayish hairy bumps.
The proportion of the leaf’s petiole to its major vein equals 0.7 - 0.9, is bare and reddish, sometimes pinkish and violet.
The flower
Flowers are hermaphroditic with normally developed pistil and stamens. The pistil is smaller than average. In a flower are most commonly 5 - 6 stamens which are much longer than the pistil and are deviated away from it. In a flower receptacle are generally 600- 700 flowers.
The bunch
The bunch is middle sized and sometimes smaller, its average length equals 13-16cm, while the width is 8.5 - 12.5cm, more frequently – 13 - 14cm, with the shape of a cylindrical-cone or cone shaped. Bunches are very dense in structure, sometimes having the wings that are about half the length of the bunch.
The berry
The length of a berry’s pedicel, together with its receptacle is 5 - 7mm and is green or bright green. The receptacle is wrinkled and has the shape of a wide-cone. The middle sized or smaller berrys are generally oval and black, about 11 - 14mm long and 9 - 12mm wide with thin but very strong skin and rounded and symmetrical ends that are tightly connected to the receptacles.
The seed
In a berry there are about one to four seeds, more often one or two, with the average length – 5.5 - 6mm and the width – 3.5 - 4mm. The rear side is smooth, brown, while to the inside takes on a bright yellow-grayish shade. The basis is roundish and well depicted, placed nearly in the middle of the rear arm. The tip is a bright rusty yellow, about 1.5 - 2mm long.
Agro-biological description
In Kartli, the duration of Shavkapito’s vegetation period from the opening of buds to the full ripening of the grape is 176 - 177 days while to the end of leaf-fall is 216-226 days, and in Kakheti (Telavi) – 143 and 212 days respectively.
Below are given the average data of phenological observations of Shavkapito, conducted in the village of the Khidistavi Experimental Station (Gori district), in Dighomi (the suburb of Tbilisi) and Telavi (see Table 1).
The awakening of Shavkapito and the opening of buds happens in mid April, depending on the spring temperature. There has been occasion when it has started from 8-10 April or lately – from 20-25 April- characterized in the Telavi zone (Kakheti). For instance, in the vineyard of the Institute of Viticulture and Enology in 1945 the opening of buds started on 2nd May; in 1946 – on 23 May; in 1947 – 4th April; in 1948 – 27 April, while in 1949 – on 2nd May.
Significant difference is also displayed in the phases of the grape’s ripening. For example, in Khidistavi and Dighomi, the ripening of the grape starts from about 16-18 August and comes to its mass-ripening from 8-12 October. In Telavi zone these time periods are defined as 10-13 August and 10-13 October respectively. Based on an observation by scientist P. Bibilashvili (1) in Staliniri district, namely in the village of Tamarasheni, the budding of Shavkapito begins from 20-25 April, blossoms from 15-25 June and reaches the full grape- ripening period from the second half of October.
The growth of the vine and development of the vegetative parts
Shavkapito belongs to the middle growing grapevine species. In stronger, deeper and more fertile soils, with the background of advanced agro-technological means, Shavkapito can become stronger in growth and can generate up to 2 - 2.5 m long sprouts. The vegetative parts (the sprouts) are able to ripen at the full ripening time of the grape by 85-95%, while by the time of the fall of leaves they have ripened completely – by 100%. Sometimes, the tips of the sprouts can remain unripe and freeze in winter.
The productivity
Shavkapito gives first signs of harvest from the second year of planting, while the majority of buds are not typical, and becomes quite productive from the third year and fully harvestable from the fourth year.
With proper nutrition and care, the vine is much more productive with two equal bunches on a sprout, rarely one. Shoots generated from the old parts of the vine are not productive.
In Khidistavi zone (Gori district), when forming according to Georgian rule, the harvesting of one vine equals 1.5 - 2kg, while the coefficient of harvesting is 1.35kg. In Telavi, the coefficient of productivity is defined as 1.12, the average weight of a bunch is 120g, while the average harvesting per hectare – equals 1296g.
Shavkapito provides large productivity in the viticulture zones of the villages Tamarasheni and Eredvi, about 120-130 centners per hectare. It is possible to get a higher level of productivity by heavy- loading and different forming, as proved after experimentation by scientist P. Bibilashvili (1) was conducted. The results of the mentioned experiment are given below in Table 2.
As the table indicates, the form with many hangers is more beneficial than the two-sided cordon (with 52.6% more productivity). This situation should be taken into account when carrying out the cutting and forming activities on the vine, and each vine should be loaded with 30-32 buds. The two-sided cordon should also be used, as it helps to increase productivity up to 125.4 centners per hectare. The fall of flowers and small berrys are not characteristic for the specie.
Durability against pests and fungal diseases
In Kartli and the districts of South Ossetia, Shavkapito is not regularly sprayed with fungicide to combat powdery mildew and downy mildew, however is does not receive damage from these diseases, not becoming sick unless the weather is hot and rainy. It should be sprayed 3-4 times with Bordeaux fluid and 1-2 times with phosphorus. It is presented mostly with its own roots. Only recently, has the cultivation started of Shavkapito as grafts- crucial in the fight against phylloxera.
Response of species to different environmental conditions
Shavkapito is not significantly sensitive to natural conditions, and can be successfully cultivated in plain, deed, as well as stony soils, but more convenient are southern slopes characterized by clay-sand coils, consisting of calcium carbonates.
Of the natural conditions, Shavkapito is more vulnerable to strong winds that are very characteristic for Kartli districts.
Winds cause the evaporation of water from the soil, and the retardation of the vine’s growth and development of its vegetative parts. To avoid this negative influence, special wind-protectors should be used and the vines should be irrigated 2 - 3 times during the vegetation period.
Winter frosts do not affect Shavkapito seriously, however, if they last long, they can cause great damage, particularly in lowlands as opposed to in highlands. Therefore, in cold districts Shavkapito should be cultivated only in southern and south-eastern areas.
Agro-technical characteristics
By agricultural use, Shavkapito belongs to the wine species group.
In some micro-districts of Kartli (in the villages of Khidistavi, Tamarasheni, and Eredvi) it contributes to quality bright table red wine. The wine of Shavkapito cannot be kept long. Its production can be successfully applied in the production of quality bright table red wines for local use.
Mechanical-chemical structure of bunch and berry
The samples of Shavkapito grape for the mechanical-chemical analysis were taken from the village of Khidistavi (Gori district) that houses the Experimental Station of the Institute of Viticulture and Enology in Gori, and also from Dighomi Educational Collective vineyard.
The average weight of a Shavkapito bunch is 179.5g. A bunch has about 106 berrys on it, while the outcome of juice is quite satisfactory (76.4 %) for considering Shavkapito as a wine species, this is indicated also by a good proportion of sugar and acidity (20.0% : 6.7%).
To compare the chemical structure of the grape juice, below are given the results of the chemical analysis from the Telavi Experimental Station of the Institute of Viticulture and Enology (see Table 3).
The data illustrates that given samples cannot be considered as normal for Shavkapito. In grape juice picked yearly (on 2nd September 1947), the sugar level is decreased (17%) while the acidity is very increased (up to 11.3%). Nearly the same picture is shown in product picked late, for example the grape juice made on 21 September 1949 consisted of 17% sugar, and 105 general acidity. This is the period when the local species (Rkatsiteli, Saperavi and so on) in Kakheti, namely in Telavi, generally give product that is suitable and ready for wine production.
The high value of Shavkapito wine-material is proved by the results of experimentation conducted by Prof. G. Beridze (see Table 4) As the given analysis illustrates, Shavkapito provides good material for quality wine in many viticulture districts. This production (from Tamarasheni, Beraula, Great Dzartsemi, Saro and others) is characterized by tenderness, cheerfulness, harmony, some lightness and represents a tender, quality table wine. According to the chemical-taste analysis, it should be concluded that Shavkapito will give valuable production for champagne wines too.
General evaluation and distribution by district
According to long experience and research findings, Shavkapito is useful for making good table wine. Of special note are the following viticulture districts – in the villages of Tamarasheni, Upper Achabeti, Lower Achabeti, Kurta, Great Dzartsemi, Beraula, Argvitsi and others, where the wine of Shavkapito is characterized by good chemical composition (alcohol, acidity, volatile acidity, extract, tannin, glycerin and others) as well as in taste characteristics and coloring. Shavkapito has also proved to be of quite good value in the districts of Meskheti. Shavkapito wine made in the village of Saro (Aspindza district) is distinguished by beauty, a pleasant original aroma, normal consistency of alcohol, general acidity, insignificant amount of volatile acidity and generally by all the necessary attributes which are characteristic for qualitative table wine and champagne wine material.
The storage capability and transportability of Shavkapito wine has not been investigated, as its vineyards take up a small scope and its production is generally used together with other wine species, for local use.
The grape is not able to be kept for a long time and is less transportable.
Among the grapevine species of Kartli, Shavkapito is definitely worth distributing more widely, especially in the Staliniri zone, and also in the districts of Gori, Kaspi, Mtskheta, Akhaltsikhe, Aspindza and in the suburbs of Tbilisi, mostly for making table wine, while in the mountainous districts it can be used for champagne. The vines of Shavkapito should be grafted on phylloxera resistant rootstocks.
Bibliography
1. Ketskhoveli N., Cultural Zones of Plants in Georgia, Tbilisi, 1957.
2. Sharden J. Trip to Georgia 1672-1673, Tbilisi, 1935.
3. Chakhnashvili N. Vine varieties in Kartli, Tbilisi, 1939.
4. Bibilashvili P. Shavkapito in South Ossetia, Works of the Institute of Viticulture and enology, Vol. IX, Tbilisi, 1956.
5. Cholokashvili S., Viticulture, Book II, Ampelography, Tbilisi, 1939.
6. Javakhishvili I., Economic History of Georgia, T. II, Tbilisi, 1934.
7. Jorjadze L., Viticulture, Wine-making and Improvement, Tbilisi, 1876.
