In the mountainous region of Adjara, the number of traditional wine cellars and clay pitchers has dwindled compared to other parts of Georgia, largely due to centuries of Muslim invasions. Despite these challenges, the people of Adjara have successfully preserved their winemaking traditions, passing them down through generations. Today, there are 44 grape varieties cultivated in the region, including several that have become extinct. Among these, Javakhetura stands out for its role in producing high-quality white wines.
Regrettably, there are no written records detailing the origins of Javakhetura. However, its name suggests that it may have been brought to the region from Javakheti. Currently, these grapes thrive in the mountainous areas of Adjara, particularly in Keda, which is often referred to as “Little Kakheti” due to its rich viticultural heritage. Keda boasts the most favorable climatic conditions in Adjara for winemaking, making it an ideal location for cultivating this variety.
The growing season for Javakhetura spans 225 to 235 days, with the grapes typically ripening in early October. This variety is classified as a vigorous grower, characterized by robust vegetative growth and development.
Javakhetura typically shows its first signs of harvest in the third year after planting, with full yields beginning in the fourth year. Under optimal weather conditions, this grape variety can produce above-average yields, making it a reliable choice for local vintners.
Wines made from Javakhetura grapes are known for their enchanting floral aromas, assertive acidity, and a crisp, refreshing flavor profile. These characteristics make Javakhetura wines not only delightful to drink but also a testament to the resilience and dedication of Adjara’s winemaking traditions.