Mujuretuli is original and widespread in the province of Racha-Lechkumi (in the districts of Ambroulari and Tsageri) in West Georgia. This variety is usually planted in the same vineyards together with Alexandrouli; mono varietal vineyards of Mujuretuli are rare. Mujuretuli is included in the official list of recommended varieties in Georgia.
Bud-burst period: everage.
Ripening period: late.
the edge of the young bud and the first two distal leaves are covered with thick hairs; the third leaf is covered with sparse hairs. The adult leaf is medium to large in size, three- and sometimes five-lobed. The upper sinuses are medium, sometimes small in size, or not present at all; the lower sinuses are V-shaped or not pronounced. The petiolar sinus is U- or lyre-shaped. The leaf teeth are triangular and convex on both sides. The lower side is covered with thick hairs. The cluster is medium in size, conical, winged, and moderately compact. The berry is medium-sized, oval and dark blue in colour. The pulp is thick, slightly juicy and colourless.
upright growth habit, vigorous.
Training system and pruning:
the ideal training system is the Guyot with 15 buds per vine.
Susceptibility to diseases and adverse conditions:
highly susceptible to downy mildew, susceptible to powdery mildew and resistant enough to cold and drought.
the famous Georgian semi-sweet wine Khvanchkara is a blend made of Mujuretuli and Alexandrouli. Mujuretuli is harvested when it reaches 23% of sugars and 5-6 g/l of acidity. The most important quality wines are produced in micro areas in the Tola-Khvanchkara areas. The wines are dark ruby red coloured, particularly pleasant, with a harmonious and velvety taste. The average chemical parameters of the wine are as follows: 11-12% alcohol content, 3-6% residual sugars and 6-7.2 g/l acidity.
Clones in propagation:
—●— Variety average