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Kisi (Key-see) is a rare variety grown primarily in the Akhmeta district of Kakheti. Kisi prefers higher elevations and sloped vineyards both of which help preserve its natural aromatics. Kisi is the passion of the Dakishvili family, starting from a vineyard planted by Gogi's grandfather in the 1930's.
The wine is fermented and aged in qvevri for six months, using skin contact for the entire period of the aging. Small amounts of sulfites are added after malolactic fermentation has been completed, so that final levels are minimal.
WINE MAKING & TECHNICAL DETAILS
Grapes: 100% Kisi
Fermentation: Qvevri
Maceration: 6 months
Yeast: Wild/Airborne
Filtration: Unfiltered
TASTING NOTES
Very aromatic with notes of dried peach, pines, dried flowers, with flavors of black tea, pear are followed by a full-bodied wine with grip and firm tannin
FOOD PAIRING
• Braised Pork Shoulder
• Grilled Pork Kebob
• Hard CheesesPOINTS OF DISTINCTION