Grapes
Dzelshavi
3 min
Overview
Dzelshavi (ძელშავი) is one of Georgia's oldest recorded red grape varieties, native to the western and central parts of the country - particularly Imereti, Racha, and Lechkhumi. Its name roughly translates to “black stem” or “dark branch,” a reference to its deeply pigmented shoots. Though often overlooked during the Soviet era in favor of higher-yielding varieties, Dzelshavi has re-emerged as a cornerstone of Georgia's modern, lighter red and rosé movement.
It produces wines that are fresh, bright, and aromatic - a stylistic counterpoint to the heavy, tannic reds of eastern Georgia. Dzelshavi's revival reflects a broader shift toward finesse and transparency in Georgian winemaking.
Characteristics
Dzelshavi is a mid-ripening variety with moderate yields and relatively thin skins. The berries are medium-sized, dark purple, and juicy, offering high acidity but low tannin - ideal for lighter styles. The vine is adaptable to a range of soils, particularly the clay and limestone slopes of Imereti and the alluvial terraces of Racha-Lechkhumi.
Because of its naturally pale color and moderate sugar, Dzelshavi is well suited for fresh red and rosé production. Its resilience to humidity makes it a dependable grape in western Georgia's wetter climate.
Wine styles
Dzelshavi wines are valued for their light color, freshness, and natural charm - among Georgia's most delicate red styles:
- Dry reds - light-bodied, aromatic, bright with red fruit and floral tones
- Rosés - crisp, vivid, delicate; one of Georgia's finest bases for modern rosé
- Qvevri / amphora reds - earthy, slightly herbal, with soft tannins
- Blends - historically combined with stronger reds like Saperavi or Otskhanuri Sapere to enhance freshness and color balance
Taste profile
The wines are consistently lively and refreshing - made for drinking young, though high-quality examples can age gracefully for several years:
- Aromas: pomegranate, cranberry, red cherry, rose petal, and subtle spice
- Palate: light-bodied, brisk acidity, silky texture, gentle tannin, clean finish
- Qvevri versions: show more grip, dried herbs, and savory mineral notes
Regions
Regions featuring Dzelshavi: Imereti, Racha-Lechkhumi.
PDO
While Dzelshavi is not the main grape in any PDO, it is permitted in several western and northern appellations, notably Ateni and Sviri, where it often appears as a blending component.
Food pairing
Dzelshavi's freshness and subtlety pair easily with modern cuisine:
- Charcuterie, roasted chicken, grilled vegetables
- Light pasta or tomato-based dishes
- Cheese boards, mushroom dishes, and khachapuri
- Served slightly chilled (13-15 °C) for maximum aromatic expression
Winemaking notes
Fermentation is typically short - 5-7 days on skins - to preserve freshness. Many producers use whole-cluster fermentation or carbonic maceration to accentuate fruit and floral tones.
Qvevri versions, though rarer, emphasize earthier and spicier elements, showing the grape's versatility. Because color extraction is low, winemakers must handle Dzelshavi gently to avoid bitterness.
Key producers
Prominent examples include Vartsikhe Marani, Baia's Wine, Tchrebalo Winery, Iago's Wine, and Gotsa Wines, alongside numerous small artisan maranis exploring chillable red and rosé expressions.
Summary
Dzelshavi (ძელშავი) is Georgia's answer to the elegant, lighter red - aromatic, crisp, and effortlessly drinkable. Revived from near obscurity, it has become a symbol of the country's evolving wine culture: ancient in lineage, but thoroughly modern in taste. Whether red or rosé, Dzelshavi embodies freshness and finesse from the western hillsides of Georgia.
