Grapes
Rkatsiteli
3 min
Overview
Rkatsiteli (რქაწითელი) is Georgia's most widely planted grape, the cornerstone of its white-wine tradition and one of the oldest continuously cultivated varieties in the world. The name translates as “red stem,” describing the vine's reddish shoots. Archaeological findings link Rkatsiteli to ancient Georgian winemaking more than 3,000 years ago, and its adaptability has made it the defining white of eastern Georgia, especially Kakheti.
Rkatsiteli thrives in a range of styles, from crisp, dry whites to full-bodied qvevri wines, valued for their acidity, structure, and ability to express terroir.
Characteristics
Rkatsiteli buds late and ripens relatively late, making it well suited to Georgia's continental climate. It retains high acidity even in warm years, giving balance to both dry and skin-contact wines. The berries are small, green-gold in color, and grow in medium clusters.
It is disease-resistant, tolerant to cold, and performs consistently across varied soils - from Kakheti's alluvial plains to Kartli's limestone slopes.
Wine styles
Rkatsiteli is remarkably versatile and serves as the base for several Georgian wine categories:
- Dry white wines - crisp, mineral, and lightly floral; often blended with Mtsvane or Kisi
- Amber / qvevri wines - fermented on skins, giving structure, spice, and tannin
- Semi-sweet styles - from late-harvest or partially fermented musts
- Sparkling and fortified wines - valued for its acidity and balance
Taste profile
Rkatsiteli is Georgia's flagship white grape, known for its balance of freshness, structure, and subtle complexity:
- Aromas: green apple, quince, pear, citrus, honey, wild herbs
- Palate: medium- to full-bodied; crisp acidity; mineral backbone
- Aged styles: develop notes of dried fruit, tea, nuts, and honey
Regions
Regions featuring Rkatsiteli: Kakheti, Kartli, Imereti, Black Sea Coastal Zone.
PDO
Sviri PDO allows Otskhanuri Sapere in limited proportions, though varietal examples are more common outside PDO rules.
Food pairing
Rkatsiteli's crispness makes it one of the most adaptable Georgian whites for food:
- Fresh or grilled fish, shellfish, and white meats
- Vegetable dishes with herbs or nuts (e.g. pkhali, eggplant rolls)
- Soft or semi-hard cheeses
- Spicy or aromatic cuisines (Thai, Indian, Middle Eastern)
Winemaking notes
In traditional qvevri production, full fermentation on skins and stems can last several months, resulting in an amber color and firm tannic texture. Modern stainless-steel versions are fermented cool and bottled young to preserve fruit.
Oak or acacia barrel aging appears in premium examples, providing creamier texture and mild spice.
Key producers
Leading Rkatsiteli wines come from producers such as Telavi Wine Cellar, Tsinandali Estate, Shumi, Badagoni, and numerous artisanal maranis across Kakheti.
Summary
Rkatsiteli (რქაწითელი) defines Georgian white wine: clean, structured, and versatile. Whether bright and stainless-fermented or complex and qvevri-aged, it remains the foundation of Georgia's white-wine identity and a touchstone for its ancient yet evolving winemaking culture.
