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Kisi
Kisi
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The wine is made from Kisi grapes grown in the village of Akhmeta, Telavi district. The wine was fermented and aged in Qvevri according to the traditional Kakhuri method with skin maceration for 6 months. And then it was aged in oak barrels for several months.
The wine is characterized by an intense amber color, aromas of herbal infusion, black tea, coniferous plants, and soft nuts. It has a full body, with characteristic and firm tannins. Dried fruit tones are pleasant on the palate.
The wine has the potential of 3-4 years of planting. It goes well with rich meat dishes.
Dea Purtseladze
Wine expert, MA in Wine Hospitality and Wine Marketing
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