Law of Georgia “On Vine and Wine”
Georgia belongs to the zone of quality and high-quality viticulture and wine-making.
The objectives of the Law of Georgia on Vine and Wine are: overall promotion of the development
of viticulture and wine-making as a priority sector of the country’s economy (39.09.98 No. 1604.
sakanonmdeblo matsne” No.2); production and marketing of competitive grape wines and other
alcoholic beverages of grape origin; and protection of the consumer market from fraud and poor-
Chapter I. General Provisions
The Constitution of Georgia, this Law and other normative acts form the legal basis for production
of vine seedlings, grapes, wines and other alcoholic beverages of grape origin.
This law applies to natural and legal persons whose economic activities include production,
marketing, export or import of goods produced in the sphere of viticulture and wine-making,
including alcoholic beverages of grape origin (04.07.2002 No.1635).
Chapter II. Definition of Terms
The terms used in this Law have the following meanings:
a)Vineyard – a vine plantation;
b) Industrial Vineyard – a vine plantation of a variety specified under this Law as a variety for
industrial usage in a certain viticultural zone, grapes of which are mainly designated for sale or
c) Special Vineyard – a vine plantation for scientific research, educational, collection, selection and
variety testing purposes;
d) Amateur Vineyard – a vine plantation on a household or garden plot, where variety diversity is
admissible. The grapes harvested from an Amateur Vineyard are used for direct consumption.
Requirements set under the Georgian legislation for Industrial Vineyards are not applicable to
e) Standard Range of Vine Varieties (Standard Range) – a list of vine varieties tested and
standardized on the territory of Georgia;
f) Aboriginal Vine Variety – a vine variety of local origin;
g) Introduced Vine Variety – a vine variety imported to and tested in Georgia;
h) Clone – a shoot from a single variety vine plantation that carries a distinct qualitative feature
(crop capacity) or features (high yield, high sugar content, resistance to pests, etc.);
i) Vitis Vinifera – the vine family species comprising the European and Asian cultivated vine
j) Seedling – a one or two-year old enrooted vine designated for planting and obtained through
k) Standard Seedling – a vine planting material, grafted or scion-rooted, complying with the
l) Certified Seedling – a top quality, sound in phyto-sanitary terms, engrafted or scion-rooted
seedling, complying with the standard requirements;
m) Mother Plantation of Rootstocks – a plantation of phylloxera-resistant hybrid vine varieties
designated for producing rootstock materials for vine reproduction;
n) Mother Plantation of Scions – a vine plantation for producing the vine reproduction scion
o) Vine Shoot – a one-year scion part used for rooting or production of budding (grafting) materials;
p) Rootstock – a one-year phylloxera-resistant bud-removed shoot part used for grafting;
q) Testing – investigation of the vineyards, mother plantations and nurseries for generating and
reproducing biologically healthy and homogeneous (pure) vine varieties;
r) Scion-rooted Seedling – a seedling produced through rooting of part of a one-year shoot or bud;
s) Engrafted Seedling – a seedling produced through grafting of a bud on rootstock designated for
t) Viticulture Zone – an extensive geographical territory of the country with favorable agro-ecological
conditions for vine cultivation;
u) Viticulture Sub-zone – a part of a viticulture zone distinct from the other parts of the same zone in
its agro-ecological conditions;
v) Specific Viticulture Zone (Specific Zone) – a viticulture zone, sub-zone or part of them in the
country, where a special quality, image and / or characteristics of grapes and its processed
products are fully or mainly determined by natural conditions of the given place and by special
qualities of the vine species found only under such agro-ecological conditions;
w) Grape – the vine fruit, ripe or slightly withered;
x) Pulp – crashed grapes with or without stems;
y) Marc – pressed pulp;
z) Grape Must – a liquid product obtained by processing entire bunches of grapes and pressing of
a.a.) Mistelle – a fortified grape must with actual alcoholic content not less than 16% by volume;
a.b.) Concentrated Grape Must – a non-caramelized thickened grape must with an extract content
increased by partial dehydration. Its sugar content is not less than 50% and the actual alcoholic
content does not exceed 1% by volume;
a.c.) Grape Juice – a liquid product with maximum actual alcohol content 1% by volume obtained by
methods established in wine-making practices and designated for direct human consumption;
a.d.) Machari – a young wine with incomplete alcoholic fermentation;
a.e.) Wine – a product obtained through complete or partial alcoholic fermentation of grape must or
a.f.) Table Wine – A wine with a minimum 9% actual alcoholic content by volume, to which the
requirements of sub-clauses “a.h.”, “a.j.” and “a.k.” of this Article established under this Law are not
a.g.) Grape-growing Region – a viticulture zone, sub-zone or their united place in the country where
a regional wine is produced;
a.h.) Regional Wine – a wine made in any grape-growing region of the country that carries out the
production and processing of grapes, with a specific quality, image and / or other characteristics
depending on the region’s natural climatic and soil conditions, and with the region’s geographic or
historic names which must not repeat names of wines with denominations of origin and controlled
wines with denominations of origin, or make possible their confusion;
a.i.) Wines With Denominations of Origin – premium quality wines with denominations of origin
produced in specific zones and controlled premium quality wines with denominations of origin
produced in specific zones;
a.j.) Premium Quality Wine With Denomination of Origin Produced in Specific Zone – a wine
produced in a specific viticulture zone (grape production/processing and winemaking) and
characterized by stable high quality and specific characteristics. It is produced under a traditional or
special technology and is given the contemporary or historical-geographical name of the specific
a.k.) Controlled Premium Quality Wine With Denomination of Origin Produced in Specific Zone – a
wine meeting the requirements set for premium quality wines with denominations of origin produced
in specific zones and with its quality guaranteed by special production control by the Vine and Wine
Department – “Samtresti”;
a.l.) Dry Wine – a wine produced as a result of complete alcoholic fermentation with the reducing
sugar concentration not exceeding 4.0 g/dm ;
a.m.) Semi-dry Wine – a wine produced as a result of incomplete fermentation of pulp or grape
must (natural semidry wine) or addition of the grape must or concentrated grape must (semidry
table wine) with the reducing sugar content from 4 to 25 g/dm ;
a.n.) Semi-sweet Wine - a wine produced through incomplete fermentation of pulp or grape must
(natural semisweet wine) or addition of grape must or concentrated grape must (semisweet table
wine) with reducing sugar content from 30 to 50 g/dm ;
a.o.) Sweet wine – a wine meeting the requirements set for semidry and semisweet wines and with
the reducing sugar content from 51 to 80 g/dm ;
a.p.) Sparkling Wine – a wine saturated with carbon dioxide obtained by primary fermentation of
grape must or secondary fermentation of wine in a closed vessel and with excess pressure of not
less than 3 bars at 20 C;
a.q.) Carbonated Wine – a wine artificially saturated with carbon dioxide and with excess pressure
of not less than 2.5 bars at 20 C;
a.r.) Fortified Wine – a wine produced by adding rectified ethyl spirit to pulp or grape must in
fermentation with actual alcoholic content from 15% to 22%;
a.s.) Aromatized Wine – a wine produced by mixing dry or fortified wines, spirit extract of plants,
rectified ethyl spirit and sugar;
a.t.) Brandy Wine – a young, unprocessed wine designated for production of brandy spirits;
a.u.) Brandy Spirit – an intermediary product of brandy production obtained through single or double
distillation of brandy wine;
a.v.) Wine Brandy – a product with specific characteristics obtained through blending and further
processing of aged brandy spirits;
a.w.) Aging – a long-term technological process for improving the quality of brandy spirits, wine
brandy and wine;
a.x.) Actual Alcoholic Content by Volume – the pure spirit content by volume in 100 volume units at
a.y.) Potential Alcoholic Content by Volume – the pure spirit content by volume in 100 volume units
at 20 C if the complete fermenting of sugar is available;
a.z.) Total Alcoholic Content By Volume – the sum of the actual and potential alcoholic contents by
a.a.a.) Natural Alcoholic Content By Volume – the total alcoholic content before enrichment
(addition of grape must, concentrated grape must, sucrose or ethyl spirit);
a.a.b.) Sugar Content – the reducing sugar mass concentration g/dm ;
a.a.c.) Titrable Acidity – the content of acids and acid salts in grape must and wine Titrable with
alkaline solutions and calculated in tartaric acids;
a.a.d.) Volatile Acidity – the volatile acid content in wine calculated as per acetic acid;
a.a.e.) Uniformization (Egalisation) – the blending of uniform wines according to vine varieties,
quality and place of origin in order to produce the batches of wine with uniform composition;
a.a.f.) Blending (Coupage) – a mix of wines or brandy spirits and other components allowed in
winemaking under this Law;
a.a.g.) Tirage – the technological operation of bottling and corking of a blend for tirage in sparkling
wines production by the bottle-fermentation method;
a.a.h.) Wine Alcohol – the ethyl spirit obtained from products of grape origin (wine, sediments,
a.a.i.) Alcoholic beverage – a product obtained from ethyl spirit received from grape raw material
and substances allowed in winemaking in accordance with this Law;
a.a.j.) Color – a product obtained through sucrose heating at a high temperature;
a.a.k.) Flavoring – application of one or more flavors obtained from plant raw material allowed in
winemaking in accordance with this Law for wine and other alcoholic beverages’ production;
a.a.l.) Volatile Substances – the volatile substances in alcoholic beverages other than ethyl and
a.a.m.) Grape Products – primary and secondary products obtained through grape processing;
a.a.n.) Reporting – a statement of the implementation of technological processes in connection with
commercial production and storage in the field of viticulture and winemaking by an entrepreneur
under the procedures established by the Ministry of Agriculture and Food of Georgia (04.07.2002
Chapter II . Regulatory Body of the Activities in Viticulture and Wine Sector
Article 3 .
1. Activities in the field of viticulture and winemaking sector are regulated by the legal entity of Public
Law – the Vine and Wine Department “Samtresti” (hereinafter referred to as “Samtresti”);
2. The Ministry of Agriculture and Food of Georgia exerts state control over “Samtresti” activities.
The structure, functions and powers of “Samtresti” are defined in its Charter approved by the
Ministry of Agriculture and Food of Georgia (04.07.2002 No.1635).
Chapter III. Genetic Resources of Vine / Protection.
Classification of Standard Vine Varieties.
1. The genetic resources of the vine – the gene fund of aboriginal (local) varieties and wild vine
forms are a national treasure protected by the State.
2. The discovery, investigation, study and conservation of vine genetic resources are funded by the
State. This activity may be carried out by natural and legal persons.
1. The standard range of vine varieties includes aboriginal and introduced (Vitis Vinifera) varieties,
as well as phylloxera-resistant inter-variety rootstock hybrids.
2. The following standard range and classification of vine varieties of Georgia are established under
A. White Wine Varieties
Avasirkhva Mtsvane Kakhuri Chinuri
Aligote Mtsvane Kakhuri – Clone 12 Tsitska
Goruli Mtsvane Rkatsiteli Tsolikouri
Krakhuna Rkatsiteli – Clone 48 Tsulukidzis Tetra
Muskaturi Rkatsiteli Khikhvi
Kisi Kapistoni Tetri
Chardonne Pinot Tetri
B. Red Wine Varieties
Aladasturi Pinot Shavi
Tavkveri Saperavi Budeshurisebri
Cabernet Souvignon Saperavi – Clone 359
Otskhanuri Sapere Shavkapito
Orbeluri Ojaleshi Dzelshavi
C. Deleted (04.07.2002 No. 1635)
D. Table Wine Varieties
Kartuli Saadreo Ganjuri Kharaburnu
Khalili Kolkhuri Sakhalkho Tetri
Chasla Tetri (Blanc) Gorula Aleksandriuli Muscat
Tsiteli Budeshuri Tbilisuri Tskhenis Dzudzu
Tskhenis Dzudzu Abkhazuri
E. Phylloxera-resistant Rootstock Vine Varieties (Hybrids)
Berlandieri Riparia Cober 5BB
Berlandieri Riparia 420
Chasla Berlandieri 41
Berlandieri Riparia Krechuneli 2
Riparia Rupestris 101-14
Riparia Rupestris 3309
Riparia Rupestris 3306
Rupestris Dulo (Monticola)
Berlandieri Riparia Tel. 8
Rkatsiteli (Berlandieri Riparia 420 )
Kharistvala Shavi (Berlandieri Riparia
420 ) No.19
Rkatsiteli Riparia Gloire No.14
1. The cultivation of varieties other than those listed in the standard range of vine varieties given in
Article 5 of this Law with the aim of industrial production of grapes is prohibited;
2. Addition of new selections and introduced varieties, as well as the revealed clones, to the standard
range of vine varieties is carried out according to the procedure established by the Ministry of
Agriculture and Food of Georgia (04.07.2002 No.1635).
This Law defines the following viticulture zones and sub-zones of Georgia for industrial use of grape
No. Zone Sub-zone Varieties According to Regions
1 2 3 4
I. Eastern Georgia
Kakheti a) Shida (Inner) Rkatsiteli,
Kakheti – the Rkatsiteli – Clone No.48,
Alazani River Kisi,
Basin Mtsvane Kakhuri,
Mtsvane Kakhuri – Clone No.12,
Saperavi – Clone No.359,
Table grape varieties:
b) Gare (Outer) Rkatsiteli,
Kakheti – Sagarejo Rkatsiteli Clone No.48,
Region, Mtsvane Kakhuri,
part of the Mtsvane Kakhuri – Clone No.12,
Gardabani Region Saperavi,
territory Saperavi Budeshuriseburi,
Saperavi Clone – No.359,
Table grape varieties:
Kartli a) Kvemo (Lower) Rkatsiteli,
Kartli Rkatsiteli Clone – No.48,
Table Grape Varieties:
b) Shida (Inner) Chinuri,
Kartli Goruli Mtsvane,
Table Grape Varieties:
Meskheti Akhaltsikhe – Goruli Mtsvane,
Aspindza – Adigeni Khikhvi,
II. Western Georgia
Imereti a) Zemo (Upper) Tsitska,
Sachkhere – Goruli Mtsvane,
Chiatura – Pinot Shavi (Noir),
b) Shua (Central) Tsolikouri,
Zestaponi – Terjola Krakhuna,
– Baghdadi Otskhanuri Sapere,
Regions Goruli Mtsvane,
c) Kvemo (Lower) Tsolikouri,
Samtredia – Vani
Racha-Lechkhumi a) Kvemo (Lower) Aleksandrouli,
b) Lechkhumi Usakhelouri,
Black Sea Coastal a) Guria Chkhaveri,
b) Adjara (Keda – Tsolikouri,
Shuakhevi – Chkhaveri,
Table Grape Varieties:
c) Samegrelo Ojaleshi,
d) Abkhazia Tsolikouri,
Tskhenis Dzudzu Abkhazuri
Chapter IV. Production of Vine Planting Material
1. Selection and varietal-pure mother plantations of rootstocks and scions are organized on state
farms, as well as farms of physical and legal persons. Mother plantation are organized only on the
basis of phytosanitarily healthy variety-pure seedlings included in the standard range of vine
2. To obtain a bud-bearing material, a specially planted industrial vineyard may be used provided that
it complies with the requirements set for mother plantations and guarantees after mass and
phytosanitary selection the production of variety pure, healthy, virus-free, certified planting
3. A vineyard plot used for testing shall be precisely separated from other plots, included in the
register and assigned the category of a mother plantation of scions.
4. Only tested (selected) rootstock and grafting material are allowed for grafting.
5. The right to produce engrafted seedlings is given only to an entrepreneur who possesses:
a) his own mother plantations of vine rootstocks and scions or grafting materials received from the
owner of such plantations;
b) a nursery and the appropriately equipped grafting and stratification facilities and seedling storage
c) all necessary equipment and inventory;
6. Technical and phytosanitary control over the production of vine mother plantations, grafting
materials and engrafted seedlings is exercised by “Samtresti” according to the procedures
established by the Ministry of Agriculture and Food of Georgia. (04.07.2002 No.1635).
1. The delivery (sale) of seedlings is allowed only if accompanied by a certificate (certificate of
compliance) of quality, varietal purity and health (04.07.2002 No.1635) and the appropriate label.
2. The labeling, packing and transportation of seedlings is carried out in accordance with the state
standard for seedling production and marketing.
3. Imports and exports of planting materials are carried out pursuant to the Legislation of Georgia in
4. Certification of vine grafting and planting materials is carried out according to the procedure set by
the Ministry of Agriculture and Food of Georgia.
5. Marketing of vine grafting and planting materials without certificates of compliance will bring liability
as provided by the Legislation of Georgia. (04.07.2002 No.1635).
Chapter V. Vineyard Cultivation and Maintenance Terms
1. Vineyards are divided into Amateur, Special and Industrial Vineyards. The basis for giving the right
to cultivate an industrial vineyard is a Permit from “Samtresti” issued in accordance with an
application submitted by natural or legal persons. (04.07.2002 No.1635).
The observance of the range determined with this Law is binding in major industrial regions, specific
(04.07.2002 No.1635) zones and sub-zones.
1. Cultivation of an industrial vineyard in Georgia is permitted only by using one or two-year old
seedlings grafted on phylloxera-resistant rootstock.
2. Scion-rooted (or that with non-rooted shoot) seedlings are used only for cultivation of phylloxera-
resistant mother plantations or for scientific purposes.
1. The yield per hectare of grapes designated for production of wines with denominations of origin is
regulated in the defined zones and sub-zones.
2. The limits of grape yield per hectare and norms for the recommended vine weight in the regulated
yield are worked out by the appropriate Scientific and Research Institute and approved by the
Ministry of Agriculture and Food of Georgia.
3. The yield per hectare of grapes is not limited in zones producing table grapes, grape juices and
4. The observance of the regulations for application of nitrogenous, phosphate and potassium
fertilizers in yielding vineyards is subject to control.
5. Pest control in vineyards, as well as observance of the regulations for application of the allowed
chemicals and fertilizers is carried out in accordance with the legislation of Georgia.
6. In the zones producing wines with denominations of origin, irrigation of vineyards is stopped one
month before harvest. (04.07.2002 No.1635)
Chapter VI. Classification of Wines.
Identification of Products of the Winemaking Sector.
1. The following classification of wines produced in Georgia is established by this Law:
a) According to Quality:
a.a.) Table Wines;
a.b.) Regional Wines;
a.c.) Premium Quality Wines With Denominations of Origin (DO) Produced in Specific Zones;
a.d.) Controlled Premium Quality Wines With Denominations of Origin (DOC) Produced in Specific
b) According to Type:
b.a.) Dry Wines;
b.b.) Semi-dry Wines;
b.c.) Semi-sweet Wines;
b.d.) Sweet Wines;
b.e.) Sparkling Wines;
b.f.) Carbonated Wines;
b.g.) Fortified Wines;
b.h.) Aromatized Wines;
c) According to color:
c.a.) White Wines;
c.b.) Rosy Wines;
c.c.) Red Wines.
2. The general rules and regulations for production of wines listed in clause 1 of this Article are
established by this Law and the Ministry of Agriculture and Food of Georgia. (04.07.2002 No.1635).
1. The following processes are allowed in oenological practices:
a) Aeration; b) Assemblage; c) Agitation (barbotage); d) Recasting; e) Filling-up;
f) Cooling; g) Pressing; h) Distillation; i) Fining; j) Settling; k) Aging; l) Flavoring; m)
Fortification; n) Degorgeage; o) Tasting (Degustation); p) Metal Elimination
(Demetallization); q) Sulfur Elimination (Desulfuration); r) Fermentation; s) Uniformization
(Egalisation); t) Extracting; u) Blending; v) Neutralizing;
w) Aeration (Saturation); x) Addition of sulfur (Sulfuration); y) Tirage; z)
Centrifugation; aa) Filtration (04.07.2002 No.1635).
3. Application of the following materials and substances is allowed in oenological practices:
a) Ammonium sulfate, ammonium bisulfate; b) New, dry and undiluted wine sediments; c)
Bentonite; d) Sulfur anhydride; e) Diammonium phosphate; f) Diatomine; g) Fish glue;
h) Egg albumin; i) Plant ash; j) Phytin; k) Potassium ferrocyanide;
l) Thiamin hydrochloride; m) Inert gases; n) Inert filter materials and agents; o) Ion-
exchange resins; p) Casein and potassium caseinate; q) Potassium compounds (alganate,
alginate, bicarbonate, bisulfite and metasulfite, carbonate, tartrate, bitartrate, neutral tartrate,
pyrosulfite, sorbitol, Phytate); r) Kaolin; s) Silicon Dioxide in form of gel or colloidal solution;
t) Acids (ascorbic, malic, citric, metatartaric, sorbic, tartaric); u) Polymeric clarifying agents;
v) Askangel; w) Lactic bacteria; x) Edible gelatin; y) Pure yeast culture; z) Tannin;
aa) Ferment (enzyme) preparation; bb) Homogenous preparation of tartaric acid and calcium
carbonate; cc) Zeolite; dd) Animal albumin; ee) Activated charcoal;ff) Sand.
3. It is permitted:
a) to deviate from the actual alcoholic content by volume limit within 0.5 percent by volume for all
categories of wine;
b) to use Mistelle only for production of fortified wine (04.07.2002 No.1635);
c) to use piquette only for distillation or for the producer’s personal consumption.
d) to dissolve materials and substances used in oenological practices in water if required for their
e) to sell the processed or unprocessed wine materials produced from the standard range of vine
varieties classification if they comply with the requirements of the standard;
4. Wine that does not contain the minimum amount of alcohol defined for table wines, may be used
for production of vinegar, distillation of alcohol or private consumption.
5. The following is prohibited in oenological practice:
a) production of wine designated for marketing from grapes harvested in industrial vineyards
cultivated in violation of the requirements and rules provided by this Law;
b) pressing of grapes, pulp and marc for industrial purposes exceeding the norms set in the
normative and technical documentation;
c) fermentation of grape juice and concentrated grape juice;
d) production of wine from grape marc, sediments and raisins;
e) use of fortified product intended for distillation for other industrial purposes;
f) addition of water to grape products other than alcoholic beverages listed in Article 3 of this Law;
g) addition of rectified ethyl or other spirits to table wines, wines with denominations of origin,
sparkling and carbonated wines, except for brandy spirit in the liqueur designated for sparkling and
carbonated wines; (04.07.2002 No.1635).
h) addition of coloring and flavoring agents, as well as essences to a wine (except for aromatized
i) addition of sucrose to a wine at any stage of its production with the purpose of fermentation or to
bring its mass sugar content to the required condition, except for liqueur designated for sparkling
and carbonated wines, sugar syrup for blending and alcoholic beverages; (04.07.2002 No.1635).
j) use of spirits other than aged spirits of wine brandy for brandy production;
k) production of artificial wine by blends of sugar syrup (sucrose) solutions, glycerol, spirit, coloring
agents, acids, essences and / or other substances;
l) addition to wine products of substances which are not specified in Clause 2 of Article 15 of this
Chapter VII. Production and Registration of Wines With Denominations of Origin
1. Deleted (04.07.2002 No. 1635);
2. Production of wines with denominations of origin is based upon the following main criteria:
(04.07.2002 No. 1635);
a) grape production in a specified zone; (04.07.2002 No. 1635)
b) vine variety;
c) agri-technical regulations of grape production;
d) technological rules of wine production;
e) natural alcoholic content limit;
f) grape yield per 1 hectare; percentage of success per 1 hectare or per 1 ton.
g) physico-chemical, microbiological and organoleptic characteristics.
3. Production of wines with denominations of origin is allowed only from vine varieties included in
the standard range. (04.07.2002 No.1635)
1. Each specific zone shall be strictly demarcated by vineyard or the aggregate thereof, as well as the
factors (soil, climate, vineyard location, exposure, etc.) determining the quality of wines with
denominations of origin produced in specific zones. (04.07.2002 No.1635).
2. Specific zones and grape-growing regions are defined by the Scientific and Research Institute of
Horticulture, Viticulture and Wine pursuant to the procedures established by the Ministry of
Agriculture and Food of Georgia. They are approved by the Ministry of Agriculture and Food of
3. The existence of vine varieties not listed in the standard range shall be permitted in the specific
zone for a period of five years from the registration of denominations of specific zones;
4. If, after three years, the requirement set in Clause 2 of this Article applicable to production of wines
with denominations of origin are not being observed, wines produced from grapes harvested in the
zone shall not be given the status of wines with denominations of origin.
5. If, five years after the registration of the specific zone, the requirement set in Clause 4 of this
Article applicable to production of wines with denominations of origin are not being observed, wines
made from such vineyards shall not be given the status of wines with denominations of origin.
1. Up to 15 percent of grapes or wine produced from standard vine varieties coming from another
specific zone of the same zone may be used for production of wines with denominations of origin
produced in specific zones.
2. Notwithstanding the requirements fixed in Sub-clauses “a.j.” and “a.k.” of Article 3 of this Law,
during the production of wines with denomination of origin, grape processing and wine production
are allowed outside the boundaries of the specific zone but within the same viticulture zone, and
wine bottling is permitted outside the given viticulture zone but within Georgia under the procedure
established by the Ministry of Agriculture and Food of Georgia. (04.07.2002 No.1635)
1. The registration of denominations of origin of premium quality wines produced in specific zones is
carried out in the National Intellectual Property Center “Sakpatenti” in accordance with the Law of
Georgia on “Denominations of Origin and Geographical Indications of Products.”
2. State control and supervision over the production of wines with denominations of origin is carried
out according to the procedures established by the Ministry of Agriculture and Food of Georgia.
(04.07.2002 No. 1635)
Chapter VIII. Special Terms for Marketing
and Downgrading of Wines With Denominations of Origin
1. By January 1 of the year following the vintage, the Ministry of Agriculture and Food of Georgia
inventories wines with denominations of origin at the place of their production and assesses their
quality according to the established procedure.
2. All natural and legal persons involved in any process of production and the marketing cycle of
wines with denominations of origin are obliged to ensure the high quality of the certified wine with
denominations of origin.
3. Control over the production process and quality of certified wines with denominations of origin
throughout the whole period of production and marketing of wines with denominations of origin is
exerted in line with the Legislation of Georgia.
4. In case the quality of wines with denominations of origin has deteriorated, they are subject to
transfer to a lower category (downgrading) and are deprived of the right to be called wines with
denominations of origin produced in specific zones. The procedure for transferring wines to a lower
category (downgrading) is established by the Ministry of Agriculture and Food of Georgia
Sale of the following wines with denominations of origin is permitted on the consumer market:
a) Dry and Fortified Wines – until August of the year following the vintage;
b) Semidry and semisweet wines – until January of the year following the vintage;
c) sparkling wines
(c.a.) Bottle-fermented – until the expiration of at least 9 months after the tirage;
(c.b.) Reservoir-fermented – until the expiration of at least 6 months after the start of alcoholic
d) Without a certificate;
e) Without indication of the category, brand, name and the vintage year of wines with
denominations of origin in the accompanying documents.
f) Wines with denominations of origin – in bulk. (04.07.2002 No.1635)
Chapter IX. Sparkling Wines
1. This Law defines the following classification by quality for sparkling wines produced on the territory
a) sparkling wine;
b) premium quality sparkling wine with denomination of origin produced in a specific zone;
c) controlled premium quality sparkling wine with denomination of origin produced in a specific zone;
2. The Law establishes the following requirements for sparkling wines produced in Georgia
determining their brand (type) according to the sugar content:
a) Extra Dry – sugar content does not exceed 3.0 g/dm ;
b) Dry – sugar content is within 20 – 35 g/dm ;
c) Semidry – sugar content is within 35 – 50 g/dm ;
d) Semisweet – sugar content is within 50 – 80 g/dm ;
e) Sweet – sugar content exceeds 80 g/dm .
3. The provisions of Articles 17, 18 and 19 of this Law apply to sparkling wines with denominations of
origin. (04.07.2002 No.1635)
1. To produce the necessary sparkling wine brand, the dosage may be added only:
a) During sparkling wine production by the bottle-fermentation method – once the degorgeage
operation is completed;
b) During the sparkling wine production by the reservoir-fermentation method – upon completion of
secondary fermentation in reservoir or during direct bottling.
2. A sparkling wine may contain carbon dioxide produced only as a result of secondary
fermentation, except for the case when the sparkling wine is produced directly from the grape must.
Chapter X. Carbonated Wines
1. This Law establishes the following requirements for the carbonated wine produced in Georgia
determining its brand according to the sugar content:
a) Dry – sugar content does not exceed 3.0 g/dm ;
b) Semidry – sugar content is within 10 – 25 g/dm ;
c) Semisweet – sugar content is within 30 – 80 g/dm ;
d) Sweet – sugar content exceeds 80 g/dm .
2. Only the dosage is used in carbonated wine production as addition to blends designated for
carbonated wine or directly in the bottles during bottling of carbonated wine.
3. The dosage addition is not considered an operation to increase sugar content.
4. The dosage addition shall not cause an increase of the total alcoholic content by volume by more
than 0.5 percent.
Chapter XI. Alcoholic Beverages of Grape Origin
1. This Law establishes the following classification of alcoholic beverages of grape origin produced
on the territory of Georgia:
a) wine brandy;
b) grape vodka;
c) strong drink;
d) liqueur and admixture.
2. With the purpose of sweetening, coloring and flavoring of alcoholic beverages, the use of
sucrose, glucose, fructose, the concentrated grape must, grape must, color (burnt sugar), natural
oak extract, honey and other natural flavorings is allowed in the process of production of alcoholic
1. The alcoholic content by volume of brandy wine materials (30.09.98. No.1604 sakanonmdeblo
matsne No.2) shall not be less than 9.0% while its titrable acidity – less than 5.0 g/dm .
2. The content of volatile acids in the brandy spirit shall not exceed 0.8 g./l. while its methyl alcohol
content – 1.5 g./l. (calculated as per water-free spirit).
3. Only the brandy wine material is allowed for distilling.
1. The following categories of wine brandy are established according to quality:
a) ordinary brandy;
b) vintage brandy;
c) (Deleted) (04.07.2002 No.1635)
2. Ordinary wine brandy is made from brandy spirits aged in oak barrels for a period of three, four or
five years. Three-year old brandy may also be obtained from brandy spirit aged for three years on
activated or non-activated oak chips placed in an enamel tank. Vintage brandy is produced from
brandy spirits aged for at least 6 years. (04.07.2002 No. 1635)
3. The following groups of vintage brandy are defined according to the age of the brandy spirit:
a) 1 group – “Aged Brandy” produced from 6-7 year old brandy spirits;
b) 2 group – “Top Quality Aged Brandy” produced from 8-10 year old brandy spirits;
c) 3 group – “Old Brandy” produced from 10-20 year old brandy spirits;
d) 4 group – “Very Old Brandy” produced from brandy spirits a minimum of 20 years old.
4. In production of the 1 group brandies, five-year old brandy spirit may be used for blends in an
amount of not more than 10%. In production of the 2 group brandies, six-year old brandy spirit
may be used for blends in an amount of not more than 10%. In production of the 3 group brandies,
seven-year old brandy spirit may be used for blends in an amount of not more than 10%. In
production of the 4 group brandies, eight-year old brandy spirit may be used for blends in an
amount of not more than 10%.
5. Deleted (04.07.2002 No.1635).
Only wine spirit may be used in production of grape vodka. The wine spirit may be rectified or
filtered in an activated carbon filter or obtained through any other equivalent processing method that
provides selective strengthening of certain organoleptic features characteristic of the spirit’s grape
raw material. (04.07.2002 No.1635)
1. The preparation of hard liquor from wine is allowed only from spirits obtained through wine
distillation or secondary distillation of wine raw spirit.
2. The production of hard liquor from grape marc is allowed by using spirits obtained through
distillation of the fermented marc. (04.07.2002 No.1635)
Dairy products, fruits, wine (including aromatized wine) and wine spirit only may be used for
production of liqueurs of grape origin in addition to the substances and products listed in Clause 2
of Article 25 of this Law.
Chapter XII. Labeling of Products
1. The label of a product bottled in marketable bottles shall bear the following mandatory
a) the name of the product;
b) the nominal volume;
c) the actual alcoholic content by volume;
d) “Table Wine” – in case of a table wine;
e) “Regional Wine” – in case of regional wine;
f) Denomination of Origin and the State Test Number – in case of DO and DOC wines;
g) “Georgian Wine”;
h) In case of sparking, carbonated, fortified and aromatized wines, the words “sparkling”,
“carbonated”, “fortified” and “aromatized” shall be added to the word “wine”;
i) The producer’s name;
j) The bottler’s name when the producer and the bottler are different entities (04.07.2002 No.1635).
2. A brandy label shall also indicate the average age of the spirits used in blending.
3. A carbonated wine label shall be marked “carbonated wine”.
4. Sparkling wine shall be labeled at the place of production. Using the words “Champagne” and
“Produced by the Champagne Method” on any marking of sparkling wine (labels, boxes,
documents, etc.) is prohibited.
5. The notation “Produced in Georgia” shall be on the label of production designated for export.
The product’s body label, back label and neck label may indicate:
a) The color of the product;
b) The vine variety or vine variety name if the product (wine, brandy, etc.) has been prepared by use
of at least 85 percent of the indicated vine variety or varieties;
c) The vintage year if the wine has been produced from at least 85 percent of grapes harvested in the
d) The traditional name of the product if it exists and is used in its production zone and the synonym
of the main raw material (grape) if it is traditional for the given zone.
e) The sugar content of the product, g/dm (04.07.2002 No.1635).
f) Quality control registration number (for brand products) given to the product by the Ministry of
Agriculture and Food of Georgia;
g) The amount of bottled products with denominations of origin; (04.07.2002 No.1635).
h) Details concerning the production method, color, ingredients contained, etc. that are regulated by
the pre-defined technological manual for production of the given product.
i) Information on:
i.a.) the producer and dealers engaged in marketing of the product;
i.b.) The natural and technological conditions of production of the main raw material (grapes, spirit,
etc.) from which the product is made;
i.c.) Deleted. (04.07.2002 No.1635)
i.d.) Prizes awarded to the product;
i.e.) The producers or a group (union) of sellers (distributors) connected with the producer, if such
information contributes to increasing the product’s prestige;
i.f.) A historical place (monument) in the production zone.
3. Production designated for export may contain additional or special information in accordance with
the legislation of the importing country or at the request of the importing person.
1. Information on the label of a wine and grape alcoholic beverage produced in Georgia shall be in
Georgian or in a foreign language and in Georgian;
2. At the importer’s request, two foreign languages may be used together with Georgian to indicate
the product’s name only. (04.07.2002 No.1635).
The Ministry of Agriculture and Food of Georgia establishes procedures for control of labeling.
Chapter XII . Certification of Grape Products
Article 33 .
Mandatory certification of grape products, being homogenous products, is organized by the Ministry
of Agriculture and Food of Georgia according to the procedure set by legislation. Coordination of
these activities falls within the competence of the Department for Standardization, Metrology and
Certification of Georgia.
Chapter XII . Export and Import
Article 33 .
1. In accordance with the procedure established by the Ministry of Agriculture and Food of Georgia,
“Samtresti” issues certificates of origin for products designated for export.
2. Only bottled wines with denominations of origin may be exported.
Article 33 .
1. A grape product may only be imported if:
a) It does not contain substances hazardous to health;
b) It does not require additional processing and is for direct consumption;
c) Its production procedure and composition comply with the requirements established by the
Legislation of Georgia.
3. Each consignment of grape products is subject to certification except for products imported from
countries whose certificates are recognized by Georgia under international agreements.
Chapter XII . Recording and Reporting
Article 33 .
1. Recording and reporting of technological processes related to the production and storage of
commodities is compulsory for entrepreneurs engaged in the viticulture and winemaking sector.
2. Recording of technological processes requires the following information:
a) Records on the vineyard, grape harvest data and average yield per 1 hectare in the viticulture
b) The quantity of grapes to be produced, the variety and place of production, as well as the name,
quantity, physico-chemical characteristics and turnover of the processed products in the
3. The reporting includes information on:
a) production and sale of vine grafting materials and engrafted seedlings;
b) Vineyard location, area and varieties;
c) grape processing;
d) production and turnover of products.
4. The procedure and form for recording and reporting of technological processes related to the
production and storage of commodities in the viticulture and winemaking sector are fixed by the
Ministry of Agriculture and Food of Georgia.
5. Violation of the recording and reporting procedures for technological processes related to the
production and storage of commodities in the viticulture and winemaking sector involves
responsibility under the Legislation of Georgia.
Chapter XII . Transitional Provisions
Article 33 .
1. The Ministry of Agriculture and Food of Georgia is to issue the following normative acts by
December 31, 2002:
a) “On the Procedure for Adding to the Standard Range of Vine Varieties”;
b) “On the Procedure for Technological and Phytosanitary Control Over Vine Mother Plants, Grafting
Materials and Engrafted Seedlings”;
c) “On the Procedure for Certification of Vine Grafting Materials and Engrafted Seedlings”;
d) Statute on “General Rules and Regulations for Grape Wine Production”;
e) “On the Procedure for Establishing Specific Viticulture Zones and Grape-growing Regions”;
f) “On the Procedure for State Control Over the production of Wines With Denominations of Origin”;
g) “On the Procedure for Downgrading the Wine Quality”;
h) “On the Procedure for Labeling Control”;
i) Statute on “Certification System of Alcoholic Beverages”;
j) Statute on “Certification Procedure of Alcoholic Beverages”;
k) “On the Procedure for Accreditation of Testing Laboratories”;
l) “On the Procedure for Issuance of Certificates of Origin”;
m) Statute on “Recording of Technological Processes”;
n) Statute on “The Procedure for Mandatory Reporting on Production and Marketing Related
Activities in Viticulture and Winemaking Sector”;
o) “On the Procedure for Delivery of Grapes from Specific Zones for Producing Wines With
Denomination of Origin.”
2. Clause 2 of Article 6, Clause 5 of Article 9, Clause 1 of Article 33 and Clause 5 of Article 33 come
into effect as of January 1, 2003.
3. Legal relations connected with denominations of origin, boundaries of specific zones and vine
varieties planted in these zones of Georgian wines: “Tsinandali”, “Teliani”, “Napareuli”,
“Vazisubani”, “Mukuzani”, “Akhasheni”, “Gurjaani”, “Kardenakhi”, “Tibaani”, “Kindzmarauli”,
“Manavi”, “Khvanchkara”, “Tvishi”, “Kvareli”, “Atenuri”, “Sviri” and “Kotekhi” shall be regulated before
January 1, 2007 subject to Presidential Instruction No.88 dated February 28, 2002 “On Measures
Connected With Enactment of the Law of Georgia ‘On Denominations of Origin and Geographical
Indications of Products.’” (04.07.2002 No.1635)
Chapter XIII. Concluding Provisions
This Law goes into force on its publication.
June 12, 1998
Translated By Nutsa Amirejibi
October 3, 2003
Edited by Don Van Atta
October 8, 2003
 issued by the official printing house of the Parliament of Georgia
 issued by the official printing house of the Ministry of Justice of Georgia