Ojaleshi is one of the oldest varieties of Georgia. Many ancient authors of the past, such as Herodotus (480 BC), Strabon (24), A. Lambert (1654), J. Sharden (1672), Vakhushti Bagrationi (1745), Diubua de Monterey (1840) and others studied the great viticulture of Samegrelo. Ojaleshi was the most used and most widespread variety in Samegrelo until the onset of powdery mildew, downy mildew and phylloxera. Ojaleshi is grown in the mountainous regions of Samegrelo where it produces high quality wines. Ojaleshi is included in the official list of recommended varieties in West Georgia.
Bud-burst period: everage.
Ripening period: late.
The edge of the young bud and the first two or three distal leaves are covered with thick purplish-white hairs; the density gradually decreases in the lower leaves. The adult leaf is medium-sized, roundish, and nearly whole. The petiolar sinus is large and V-shaped. The leaf teeth are triangular and convex on both sides, with sharp edges. The lower side is covered in thick hairs. The cluster is small, conical, sometimes winged, and medium-compact. The berry is medium-sized, round and dark blue in color. The skin is thin. The pulp is thick and soft.
average growth habit.
Training system and pruning:
until the end of 19th century, Ojaleshi was grown on trees with the “Maghlari” training system. Later, during the re-discovery of this variety, low training systems were used. However, until 1930-32, the single or double fruit-bearing cane was adopted.
Susceptibility to diseases and adverse conditions:
this variety is very susceptible to fungal attacks, in particular to powdery mildew. The influence of winter cold and spring frosts is minimal in the Samegrelo area.
Ojaleshi gives birth to high quality table wines, with intense color, high extracts, that are satisfactorily harmonic and fresh, with pleasing varietal aromas. During aging the wines improve and acquire the typical bouquet and taste of high-quality table wines.
Clones in propagation:
—●— Variety average