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Kisi
Kisi
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The wine is made using the traditional Georgian method in qvevri, after 4-5 months with the skin contact, using cultured yeast. Grapes are from the Kardenakhi microzone, from the winery's vineyards.
The wine has a light amber color with aromas of tarragon, cream, apricot, and yellow ripe apple. It has a light body, soft tannins, medium acidity, and a medium finish of fresh stone fruit.
The wine is light and lively and does not require an extended aging period, best enjoyed in 2024-2025 with pumpkin risotto, aged cheeses, spicy Indian dishes, and grilled seafood.
Gio Potskhverashvili
Wine critic, WSET Level 3
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