Alexandrouli has been cultivated for a long time in Western Georgia: more precisely in the Ambrolauri, Oni and Tsageri districts of the Ratche-Lechkumi province. It is particularly known for the production of Khvantchkara and other such semi-sweet wines, typical of the area. The Alexandrouli vine is grown in the high areas of Ambrolauri and Tsageri districts, giving birth to high quality table wines.
Bud-burst period: everage.
Ripening period: late.
the edge of the young bud is covered in thick hair; it decreases on the surface of the upper side of the young leaf and it is sparser on the lower side. The adult leaf is medium-sized, triangular, five-lobed, or sometimes whole. The upper lateral sinuses are medium and fissured, the lower lateral sinuses are V-shaped and fissured. The leaf has sharp and triangular teeth. The lower side of the leaf is remarkably tomentose. The cluster is of medium-large size, conical, rarely winged, medium-compact and seldom sparse. The berry is medium, cylindrical with a dark-blue colour. The pulp is juicy, slightly crunchy and colourless.
semi-upright growth habit, averagely vigorous.
Training system and pruning:
the training system usually used is the Guyot with one fruit-bearing cane. It can be cultivated up to 800m above sea level.
Susceptibility to diseases and adverse conditions:
high susceptibility to downy mildew and low susceptibility to powdery mildew.
Alexandrouli grape with 21-22% of sugar and 8 g/l total acidity is ideal for the production of table wines. With 23% of sugar, it is recommended for the production of semi-sweet Khvantchkara wines.
Clones in propagation:
Clones undergoing homologation procedure:
—●— Variety average