Nose
A wine rich in ripe pear, peach, apricot, spices and almond aromas.
Palate
This wine has a well-preserved Kisi grape flavour with slight acidity balanced out by the rich dried fruit flavour found on the nose. Its tannin rich body harmoniously complements its lingering finish. Due to the traditional way this wine is made, small amounts of sediment may be produced in the bottle.
Growing Conditions
Kisi is one of the rare indigenous Georgian grape varieties and these vineyards of located in Kakheti, Telavi, Kurgelauri (Tsinandali appellation) 450-500m above sea level. The vines are still young having been planted in 2015.
Harvest
Every year, harvest starts around the end of September when the grape’s sugar levels are between 23-24 Brix. Hand harvesting starts at 5am when it is still cool, picking into boxes with a capacity of no more than 15 kg.
Bottling
The wine does not undergo any fining but is filtered before bottling.
Winemaking
After harvest, the grapes go into 1.5 ton Qvevries where French yeasts and enzymes are added. Fermentation ends after 14-15 days and then starts the malolactic fermentation process. The wine remains on its skins until February the following year. The winemaker is Giorgi Babunidze.
Aging
After bottling, the wine is aged for 1 year at 12˚C before release.
Appearance
The wine has a deep amber colour.
Food Pairing
Fried chicken, meaty salads, veal, lamb and barbeque of any kind.
