Kisi

Location: Village Tsinandali, Kakheti Region, Georgia

Grape/Blend: Kisi 100% (white grape)

Category:white

Sustainable: Sustainable viticulture practices

Vegan: Yes

Tasting Notes

Bright golden yellow. Abate pear, golden apple, broom, almond blossom, lime, aromatic herbs, mustard, and a strong mineral breath of gunpowder. The palate is explosive in substance and tactile depth, vibrant with freshness and savoriness that support its infinite persistence.

Food Recommendations

Beef steak, roasted poultry, aged cheeses, grilled fish, and dishes with herbs or dried fruit.

Climate & Terroir

Climate

Characterized by moderate humidity, hot summer and moderately cold winters. The average annual sum of precipitation is 845 mm, 644 mm in the vegetation period. Drought is an issue sometimes.

Terroir

Teliani appellation. Soil is stony alluvium, brownish grey, with sandy loam and calcium content (PH 8.5). Gentle slope (3%), exposure to south-east.

Production

Viticulture

Trellis, vertical shoot positioning, grown mainly on bilateral cordons or arched canes. One-year-old seedlings planted in spring of 2015. Density: 3800 saplings/hectare.

Yields

Approximately 20 hectolitres (wine) per hectare.

Vinification

Harvest: Manual, early September.

Processing: Straight crash into press and directly pressed to Kvevri.

Fermentation: “Spontaneous” (indigenous yeast, naturally occurring).

Fermentation Time: Approximately 1 month.

Fermentation Vessel: Kvevri.

Maturation Time: Usually until August next year.

Maturation Vessel: Kvevri, rarely stainless steel.

Filtration: Usually no.

Sulphur: Added ≈30mg/l during bottling.