Grapes
Dzelshavi
3 min
Overview
Dzelshavi (ძელშავი) is one of Georgia's oldest documented red grape varieties, traditionally grown across western and central regions such as Imereti, Racha, and Lechkhumi. Its name is commonly interpreted as “black stem” or “dark branch,” referencing the grape's deeply colored shoots. During the Soviet period, it was largely sidelined in favor of higher-yielding varieties, but today it has returned as a key player in Georgia's lighter wine renaissance.
Producing wines that emphasize freshness, aroma, and drinkability, Dzelshavi offers a clear stylistic contrast to the dense, tannic reds of eastern Georgia. Its revival mirrors a broader movement toward transparency, regional identity, and food-friendly wines.
Characteristics
Dzelshavi is a mid-ripening variety with moderate yields and relatively thin skins. The berries are medium-sized, dark purple, and juicy, delivering high natural acidity with low tannin - ideal for delicate red and rosé styles. It adapts well to varied soils, particularly the clay and limestone slopes of Imereti and the alluvial terraces of Racha-Lechkhumi.
Naturally pale in color and moderate in sugar accumulation, Dzelshavi lends itself to gentle extraction and early bottling. Its tolerance of humidity makes it especially well suited to western Georgia's wetter climate.
Wine styles
Dzelshavi wines are prized for their light color, vitality, and effortless charm - among Georgia's most approachable red styles:
- Dry reds - light-bodied, aromatic, with bright red fruit and floral notes
- Rosés - crisp, vivid, and refined; one of Georgia's strongest foundations for modern rosé
- Qvevri / amphora wines - subtly earthy and herbal, with soft structure
- Blends - historically paired with deeper varieties such as Saperavi or Otskhanuri Sapere to lift freshness and balance color
Taste profile
Dzelshavi wines are consistently refreshing and expressive, typically enjoyed young, though the best examples can age gracefully for several years:
- Aromas: pomegranate, cranberry, red cherry, rose petal, gentle spice
- Palate: light-bodied, brisk acidity, silky mouthfeel, minimal tannin, clean finish
- Qvevri styles: show added grip, dried herbs, and savory mineral nuances
Regions
Regions featuring Dzelshavi: Imereti, Racha-Lechkhumi.
PDO
While Dzelshavi is not the principal grape of any single PDO, it is authorized in several western and central appellations, including Ateni and Sviri, where it is typically used as a blending component.
Food pairing
Dzelshavi's brightness and subtle structure make it highly versatile at the table:
- Charcuterie, roasted poultry, grilled vegetables
- Light pasta dishes and tomato-based sauces
- Cheese boards, mushroom dishes, and khachapuri
- Best served slightly chilled (13-15 °C) to highlight freshness and aroma
Winemaking notes
Skin contact is usually brief - often 5-7 days - to protect freshness and avoid bitterness. Some producers use whole-cluster fermentation or carbonic maceration to enhance fruit purity and floral lift.
Qvevri versions, though less common, bring out earthier and more savory elements, showcasing the grape's adaptability. Gentle handling is essential, as over-extraction can easily overwhelm its delicate profile.
Key producers
Notable producers include Vartsikhe Marani, Baia's Wine, Tchrebalo Winery, Iago's Wine, and Gotsa Wines, alongside many small artisan maranis exploring chillable red and rosé expressions.
Summary
Dzelshavi (ძელშავი) is Georgia's refined, lighter red - aromatic, crisp, and effortlessly drinkable. Rescued from obscurity, it now symbolizes the country's evolving wine identity: ancient in origin, contemporary in style, and perfectly suited to modern tables.
