Grapes
Aleksandrouli
3 min
Overview
Aleksandrouli (ალექსანდროული) is a native red grape of Racha, a mountainous region in northwestern Georgia known for producing some of the country's most distinctive and refined wines. The variety is small-berried, late-ripening, and naturally low-yielding - perfect for Racha's steep, sun-drenched slopes and cool nights.
Best known as one of the two grapes (with Mujuretuli) used in the famous Khvanchkara PDO, Aleksandrouli produces wines that are deeply colored yet elegant, aromatic yet restrained. In pure form, it yields perfumed, medium-bodied reds with remarkable balance.
Characteristics
Aleksandrouli is a delicate, thin-skinned variety that thrives on well-exposed mountain terraces between 450 m and 800 m elevation. It requires a long growing season to reach full ripeness, typically harvested late October when sugar and flavor concentration peak.
The grape shows moderate vigor and prefers light, well-drained soils - alluvial, carbonate, or sandy loams - that help retain acidity despite Racha's cooler climate. Its hallmark is harmony: soft tannins, lively acidity, and expressive red fruit.
Wine styles
Aleksandrouli lends finesse and fragrance to wines that contrast sharply with the heavier, tannic reds of eastern Georgia:
- Naturally semi-sweet reds - signature of Khvanchkara PDO, blending Aleksandrouli with Mujuretuli for velvety texture and balanced sweetness
- Dry reds - increasingly popular among small producers, offering elegant fruit, freshness, and gentle structure
- Rosé wines - rare but charming, with vivid color and perfume
- Amphora-aged / qvevri reds - earthy and textural, highlighting minerality and spice
Taste profile
Typical Aleksandrouli offers bright fruitiness and delicate floral aromas:
- Aromas: raspberry, cherry, wild strawberry, violet, dried rose, and subtle spice
- Palate: medium-bodied, smooth tannins, bright acidity, juicy texture, lingering red-fruit finish
- Semi-sweet versions: soft sweetness balanced by freshness, with flavors of ripe berries, cocoa, and floral notes
Regions
Regions featuring Aleksandrouli: Racha-Lechkhumi.
PDO
PDOs featuring Aleksandrouli: Khvanchkara.
Food pairing
Aleksandrouli's supple texture and vibrant acidity make it adaptable to a wide range of dishes:
- Grilled or roasted meats, particularly lamb or pork
- Mushroom and truffle dishes
- Hard cheeses or aged sulguni
- Semi-sweet versions: pairs surprisingly well with spicy food or blue cheese
Winemaking notes
In the Khvanchkara style, fermentation is naturally stopped before all sugar converts, preserving residual sweetness. Dry versions are typically fermented at moderate temperatures to protect aroma and color, sometimes aged briefly in neutral oak or qvevri for texture.
Due to its thin skins, gentle extraction is essential - excessive maceration can mute fragrance. The variety's natural acidity supports graceful aging even without heavy tannin.
Key producers
Renowned examples come from Khvanchkara Winery, Teliani Valley, Lagvinari, and local Racha maranis such as Barakoni and Ambrolauri Wine Cellar.
Summary
Aleksandrouli (ალექსანდროული) expresses the elegance of Georgia's mountain reds - floral, balanced, and quietly powerful. Whether as part of the legendary Khvanchkara blend or as a pure dry wine, it showcases Racha's cool-climate finesse and the enduring artistry of Georgian highland viticulture.
