Grapes
Chinuri
3 min
Overview
Chinuri (ჩინური) is the defining white grape of Georgia's central region, Kartli. The name likely derives from the Georgian word “chinebuli,” meaning “excellent” or “noble,” reflecting its long-standing reputation for finesse and purity. This variety has been cultivated around the Mtkvari River basin for centuries and remains the backbone of Kartli's still and sparkling wines.
Chinuri's naturally high acidity, subtle fruit profile, and clean structure make it one of Georgia's most versatile and age-worthy white grapes, prized both for traditional qvevri and modern methods.
Characteristics
Chinuri ripens late - often among the last white varieties harvested in Kartli. It develops medium-sized clusters of green-gold berries that retain acidity even in warm years. The grape performs best on limestone and marl soils typical of central Georgia, where the cooler climate preserves tension and aromatic precision.
It is moderately vigorous and adaptable, though sensitive to spring frost due to its late budding. In return, it yields wines of striking freshness and moderate alcohol - rare qualities in Georgia's otherwise full-bodied white landscape.
Wine styles
Chinuri thrives in Kartli's high-altitude vineyards, producing wines prized for their delicacy, freshness, and natural balance:
- Dry whites - lean, citrus-driven, mineral; the core style in Kartli
- Sparkling wines - traditional- and tank-fermented; valued for naturally high acidity
- Amber / qvevri wines - structured, herbal, saline, with light tannins
- Blends - frequently combined with Goruli Mtsvane or Rkatsiteli to add perfume and weight
Taste profile
Chinuri wines are known for their clarity and linearity rather than intensity - elegant, understated, and gastronomic:
- Aromas: green apple, pear, lime zest, white blossom, and faint almond
- Palate: light- to medium-bodied, bright acidity, mineral edge, crisp finish
- Amber versions: gentle tannin, herbal notes (sage, chamomile), slightly saline
Regions
Regions featuring Chinuri: Kartli.
PDO
Atenuri PDO is the hallmark of Chinuri, used for both dry and sparkling styles; often blended with Goruli Mtsvane.
Food pairing
Chinuri's acidity and mineral tension make it a superb food wine:
- Shellfish, sushi, ceviche, and grilled fish
- Poultry or light pork dishes with citrus or herb sauces
- Salads, soft cheeses, and vegetable appetizers
- Qvevri/amber styles: white bean stew, walnut-based Georgian dishes, baked mushrooms
Winemaking notes
Traditional qvevri fermentations yield structured amber wines with subtle oxidative tones. Modern stainless-steel vinification emphasizes purity and citrus lift. For sparkling, Chinuri's acid retention allows both bottle-fermented and Charmat styles with naturally low pH and good foam stability.
Its neutral aroma base makes it an ideal grape for terroir-driven expression and blending.
Key producers
Notable Kartli producers include Iago's Wine, Ori Marani, Château Mukhrani, and smaller maranis around Gori and Kaspi.
Summary
Chinuri (ჩინური) defines the restrained elegance of central Georgian winemaking - bright, mineral, and precise. Whether bottled as a still dry white, a qvevri amber, or a fine sparkling wine, Chinuri demonstrates Georgia's ability to produce wines of refinement and balance as compelling as its powerful eastern reds.
