Kisi 2013

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Our Notes: The Dakishvili family handpicks grapes from their 50 year old vines for this distinctively elegant wine.

Fermentation of the indigenous Kisi occurs in clay qvevri, during which time the wine stays in contact with it’s skins, stems, and seeds. After 6 months the wine is racked and bottled. No oak is used.

This "white" wine drinks more like a red with a grippy tannin presence on the palate. Bright acidity balances typical tea and nutty aromas.

The weird and wonderful wines from the Republic of Georgia