Grapes

Shavkapito

3 min

Overview

Shavkapito (შავკაპიტო) is one of Georgia's oldest indigenous red grape varieties, native to the Kartli region in central Georgia. The name translates roughly as “black stem,” a reference to the grape's dark shoots and stems. Historically cultivated around Mtskheta, Gori, and the Ateni Gorge, Shavkapito has long been associated with balanced, terroir-driven red wines rather than power or extraction.

Often compared stylistically to Pinot Noir or Blaufränkisch, Shavkapito produces wines that emphasize freshness, spice, and finesse. Once overshadowed by more robust varieties, it has seen a strong revival as producers rediscover its ability to express Kartli's cooler climate and limestone-rich soils.

Characteristics

Shavkapito is a late-ripening variety with medium-sized berries and moderately thick skins. It thrives at elevations between 400 and 700 meters, where cooler nights help preserve acidity and aromatic clarity.

The grape prefers calcareous, clay-limestone, and alluvial soils. Naturally moderate in sugar and tannin, Shavkapito excels when yields are controlled, producing wines with tension, aromatic lift, and refined structure rather than heaviness.

Wine styles

Shavkapito is versatile and increasingly expressive across styles:

  • Dry red wines - the classic expression, medium-bodied with spice, red fruit, and lively acidity
  • Qvevri-aged reds - deeper in texture, with earthy and savory undertones while retaining freshness
  • Rosé wines - vibrant, aromatic, and crisp, highlighting the grape's natural acidity
  • Experimental blends - occasionally paired with Chinuri or Goruli Mtsvane for lighter, gastronomic styles

Taste profile

Shavkapito wines are aromatic, spicy, and refined:

  • Aromas: sour cherry, cranberry, wild strawberry, rose petal, black pepper, and dried herbs
  • Palate: light- to medium-bodied, bright acidity, fine tannins, juicy red fruit core
  • Finish: dry, spicy, and mineral, often with a subtle earthy or smoky note

Regions

Regions featuring Shavkapito: Kartli.

PDO

PDOs featuring Shavkapito: Atenuri.

Food pairing

Shavkapito's freshness and spice make it highly food-friendly:

  • Grilled poultry, veal, or pork
  • Mushroom-based dishes and lentil stews
  • Vegetable-forward cuisine and herb-driven dishes
  • Soft to semi-hard cheeses

Winemaking notes

Shavkapito benefits from gentle extraction and moderate fermentation temperatures to preserve aromatics. Over-extraction can overwhelm its delicate structure.

Qvevri versions emphasize texture and savory depth, while stainless steel and neutral oak highlight purity, spice, and red-fruit expression.

Key producers

Notable producers include Château Mukhrani, Iago's Wine, Ori Marani, Tbilvino, and small Kartli-based maranis focusing on terroir-driven expressions.

Summary

Shavkapito (შავკაპიტო) is the quiet classic of Georgian red grapes - elegant, spicy, and precise. Rooted in Kartli's limestone landscapes and cooler climate, it produces wines of freshness and restraint that stand apart from Georgia's more powerful styles. As interest in lighter, terroir-focused reds grows, Shavkapito is reclaiming its place as one of Georgia's most compelling indigenous varieties.

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Shavkapito wines

Georgian wine heritage

8000 years of living winemaking tradition

From qvevri buried beneath the soil of village cellars to the vineyards of Kakheti and Imereti, Georgian wine has always been part of daily life. Tradition here isn't frozen in the past - it's practiced every harvest, through natural fermentation, indigenous grapes, and families who continue to make wine the way they always have. This living culture, recognized by UNESCO, is why Georgia is considered the world's oldest continuously active winemaking country.