Today there are not as many wine cellars and pitchers in mountainous Adjara as in other parts of Georgia due to centuries-old Muslim invasions. Adjarians still managed to bring winemaking traditions to their descendants. Today there are 44 varieties spread in the region, including many extinct ones. Among them, Javakhetura attracts special attention. It is used in the production of high-quality white wines.
Unfortunately, written materials about the origin of Javakhetura are not available. As the name suggests, it seems to have been imported from Javakheti region. Today the grapes are spread in the mountainous parts of Adjara, mainly in Keda, sometimes called "Little Kakheti" because of the indigenous viticulture. This is the most favorable climatic zone in Adjara for winemaking.
The duration of the vegetation period of Javakhetura reaches 225-235 days. The grapes ripen in early October. Javakhetura belongs to the group of strong-growing varieties, due to the growth and development of vegetative parts.
It gives the first signs of harvest in the third year after planting, and full harvest from the fourth year. In favorable weather conditions Javakhetura yields above average.
Wines produced from Javakhetura grapes are characterized by floral aroma, assertive acidity and crisp and refreshing flavor.