Grapes
Krakhuna
3 min
Overview
Krakhuna (კრახუნა) is a native white grape of Imereti, western Georgia, prized for its natural richness and refined acidity. The name “Krakhuna” translates roughly as “crispy” or “crunchy” - an apt description of the grape's bright character and lively texture. Once cultivated mainly around the villages of Sviri and Obcha, Krakhuna has gained new prominence as a single-varietal wine that bridges freshness and structure in equal measure.
Among Imereti's trio of whites (with Tsitska and Tsolikouri), Krakhuna stands out for its fuller body, stronger aromatics, and excellent aging potential.
Characteristics
Krakhuna ripens mid-season and thrives in Imereti's moderately humid climate. The vines are moderately vigorous and yield compact clusters of yellow-green berries with thick skins. It benefits from good air circulation and well-drained soils - typically clay-limestone or sandy loam on gentle slopes.
The grape's hallmark is balance: higher sugar levels than Tsitska or Tsolikouri, but still retaining vivid acidity. This makes it suitable for both dry and skin-contact styles that can age gracefully for many years.
Wine styles
Krakhuna's natural density gives Imeretian whites a foundation of weight and persistence rarely found in western grapes:
- Dry whites - concentrated and textural, showing stone fruit and mineral tension
- Amber / qvevri wines - rich, structured, with nut, honey, and dried-herb complexity
- Blends - often paired with Tsitska or Tsolikouri for balance in Imeretian PDOs
- Experimental sparkling - occasionally used for traditional-method sparkling wines due to its acidity and body
Taste profile
Krakhuna wines often feel simultaneously refreshing and substantial - a western Georgian expression of both finesse and grip:
- Aromas: ripe pear, apple, apricot, wildflower honey, toasted grain, sometimes quince or dried fig
- Palate: medium to full body, rounded texture, firm acidity, long mineral finish
- Amber versions: hazelnut, tea leaf, honeycomb, dried herbs, and subtle tannin
Regions
Regions featuring Krakhuna: Imereti, Racha-Lechkhumi, Black Sea Coastal Zone.
PDO
Sviri PDO allows Krakhuna alongside Tsitska and Tsolikouri; recognized for balanced, dry whites.
Food pairing
Krakhuna's balanced acidity and gentle weight pair naturally with Georgian and Mediterranean cuisine:
- Roasted chicken or pork with herbs
- Grilled trout or sturgeon
- Mushroom stews and walnut-based dishes (pkhali, badrijani)
- Hard or semi-hard cheeses
Winemaking notes
Traditional Imeretian churi vinification uses partial skin contact - often about 10-20% of the must fermented with skins and stems. This yields a golden hue and fine tannic texture.
Modern producers ferment Krakhuna in stainless steel to preserve fruit purity, sometimes aging on fine lees for texture. The grape's firm acidity helps wines remain stable and fresh over time.
Key producers
Renowned examples come from Baia's Wine, Khvedelidze, Imereti Wine Company, and Tchrebalo Winery, along with numerous boutique maranis near Baghdati and Sviri.
Summary
Krakhuna (კრახუნა) expresses the confident, structured side of Imereti's white wines - lively yet grounded, aromatic yet firm. Whether fresh and mineral or amber and layered, Krakhuna proves that western Georgia can produce whites with both elegance and depth worthy of long cellaring.