Rkatsiteli

Rkatsiteli has been grown in Georgia for millennia. Archaeological evidence and historical texts point to its cultivation in the Kakheti region as early as the third millennium BCE, making it one of the world's oldest continuous wine grapes. Its name means “red stem” in Georgian, referring to the colour of its vine shoots rather than the grapes themselves. During the Soviet era, Rkatsiteli was the workhorse of Georgian viticulture, planted extensively for both domestic consumption and export. Its consistent yields and adaptability to qvevri and large scale production helped it dominate vineyard land across the country. Following independence, Rkatsiteli’s role evolved as winemakers began exploring single vineyard expressions and traditional methods that reflected its full potential.

Rkatsiteli is a genetically distinct variety from the Caucasus, likely originating in the Alazani River Valley in eastern Georgia. It is unrelated to European white grapes and shares ancient ancestry with other indigenous Georgian varieties such as Mtsvane Kakhuri and Chinuri. Though native to Georgia, Rkatsiteli has been exported and planted in parts of Ukraine, Russia, Moldova, Bulgaria, China, and the United States, especially in the Finger Lakes and Virginia. It is almost always labelled as Rkatsiteli, with no common synonyms in commercial use. Its high acidity and reliability have made it popular for both dry and semi sweet wines across the region.

Rkatsiteli is a hardy, mid to late ripening grape with excellent resistance to cold winters and adaptability to a range of soils. It thrives in the sun drenched plains and foothills of Kakheti, particularly in Tsinandali, Kardenakhi, and Kakheti’s eastern zones, where it benefits from warm days and cool nights. The vine is productive and disease resistant, making it ideal for both conventional and organic farming. If not pruned and managed carefully, yields can become excessive, leading to diluted wines. However, when grown on well drained soils and harvested at optimal ripeness, Rkatsiteli achieves a fine balance of fruit, acidity, and extract.

Rkatsiteli is a versatile grape, used in both modern and traditional styles. In contemporary cellars, it is often fermented in stainless steel at low temperatures to preserve citrus and floral notes. Lees ageing is sometimes employed to add texture and roundness. In traditional qvevri winemaking, Rkatsiteli is fermented with skins, seeds, and sometimes stems for months in buried clay vessels. This method produces amber coloured wines with phenolic grip, savoury complexity, and long ageing potential. The grape’s high acidity also makes it suitable for semi sweet styles and, increasingly, for sparkling wine. It can handle oak, amphora, and oxidative élevage without losing definition.

Rkatsiteli produces dry white wines that are medium bodied, with crisp acidity, modest alcohol, and subtle aromatics. Fresh styles display flavours of green apple, quince, white peach, and citrus zest, often with a saline mineral undertone. In skin contact versions, the wines show amber hues and layered notes of dried apricot, walnut, tea leaf, dried orange peel, and beeswax, with firm tannins and earthy depth. The best qvevri examples are long lived and evolve complex oxidative and resinous character over time. Sweet and off dry versions also exist, particularly from late harvest fruit, offering balance and freshness.

Rkatsiteli is at the forefront of Georgia’s wine identity. As global interest in Georgian wine, amber wine, and traditional methods continues to rise, Rkatsiteli has become a key ambassador. Producers are focusing on single vineyard bottlings, organic farming, and detailed expression of place. It is increasingly planted in cooler elevations and marginal sites where acidity and aromatics are preserved. Outside Georgia, adventurous winemakers in New York, California, Australia, and Eastern Europe are experimenting with it for both natural and classic white styles. Rkatsiteli is also playing a growing role in Georgia’s emerging sparkling wine sector.

Pheasant’s Tears crafts benchmark qvevri aged Rkatsiteli that showcases the grape’s texture, structure, and ancient soul. Alapiani, Nika Bakhia, and Ramaz Nikoladze offer low intervention expressions with depth, tension, and strong terroir identity. Teliani Valley and Schuchmann Wines produce polished stainless steel and lightly oaked versions that show Rkatsiteli’s versatility and clarity. In the Finger Lakes, Dr. Konstantin Frank makes a crisp, vibrant example that highlights the grape’s potential in cool climates. These wines illustrate the range of Rkatsiteli styles, from elegant and mineral to bold and rich.