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 translates roughly as “crispy” or “crunchy,” perfectly describing its bright character and lively texture. Once mainly cultivated around Sviri and Obcha, Krakhuna has gained prominence as a single-varietal wine that balances freshness and structure.
Among Imereti's trio of whites (with Tsitska and Tsolikouri), Krakhuna stands out for 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, producing compact clusters of yellow-green berries with thick skins. Good air circulation and well-drained soils allow the grape to reach full potential.
Its hallmark is balance: higher sugar levels than Tsitska or Tsolikouri, yet retaining vivid acidity, making it suitable for both dry and skin-contact styles that age gracefully.
Wine styles
Krakhuna's natural density gives Imeretian whites weight and persistence:
- Dry whites - concentrated, 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 feel simultaneously refreshing and substantial - an expression of finesse and grip:
- Aromas: ripe pear, apple, apricot, wildflower honey, toasted grain, sometimes quince or dried fig
- Palate: medium to full-bodied, rounded texture, firm acidity, long mineral finish
- Amber versions: hazelnut, tea leaf, honeycomb, dried herbs, 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 (10-20% of must with skins and stems) to achieve 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. Its firm acidity ensures stability and freshness over time.
Key producers
Notable producers include Baia's Wine, Khvedelidze, Imereti Wine Company, and Tchrebalo Winery, along with boutique maranis near Baghdati and Sviri.
Summary
Krakhuna (კრახუნა) expresses Imereti's confident, structured white wines - lively yet grounded, aromatic yet firm. Whether fresh and mineral or amber and layered, it shows that western Georgia produces whites with elegance, depth, and long cellaring potential.