Aladasturi grapes are a celebrated red grape variety originating from the picturesque region of Guria in western Georgia. Renowned for their prolific yields, Aladasturi grapes hold a special place in the cultural fabric of the nation, inspiring countless poems, songs, folk sayings, and proverbs. They are commonly utilized in the production of both red and rosé wines, making them a beloved choice among winemakers and wine enthusiasts alike.
While exact details about the origins of Aladasturi grapes remain elusive, their botanical characteristics suggest that they are a quintessential variety from the ancient Colchis region. These grapes are predominantly cultivated in Guria and Imereti, with smaller quantities found in the mountainous areas of Samegrelo and Adjara.
It’s important to note that in Tbilisi and the villages surrounding Mtskheta, there exists a grape also called Aladasturi. However, this variant is distinct and bears no relation to the original Aladasturi grapes from Guria.
The name “Aladasturi” intriguingly resembles the Arabic phrase “Allah Dastur,” which translates to “Allah’s Consent.” Historian Giorgi Malkhazishvili suggests that this nomenclature may have emerged during the Arab conquests of Georgia. According to legend, the conquerors fell in love with the wine produced from Aladasturi grapes, which likely had a different name in antiquity. To reconcile their religious beliefs with their newfound passion for this wine, they claimed it was so divine that even Allah would approve of its consumption.
The growing cycle of Aladasturi grapes spans 201 to 205 days, beginning with bud opening and culminating in full ripening. Flowering typically occurs in early June, concluding around June 15. The grapes start to ripen in late August or early September and reach full maturity by late October, leading to harvests usually held in late October or early November. The sugar content of Aladasturi grapes generally ranges from 19.9% to 21.5%, with total acidity levels between 8.5% and 9.4%.
Aladasturi vines typically begin to yield their first harvest in the second or third year after planting, with full production realized by the fifth year. Known for their abundant output, these grapes are a reliable choice for winemakers.
The wines produced from Aladasturi grapes are characterized by their low acidity and moderate alcohol content. These wines typically possess a light body and are celebrated for their delightful aromas, which often feature notes of black cherry and tobacco. Overripe Aladasturi grapes are specifically used to create a high-quality, semisweet wine that shares the same name. In the Imereti Region, winemakers also craft a rosé from Aladasturi grapes, which is known for its enticing aromas of early apple and red currant.