Kisi and Rkatsiteli Cuvee
Vintage: 2019 Type: Amber Grape Variety: Kisi and Rkatsiteli Alcohol: 13% Notes: The wine is amber, dry, with balanced tannins and moderate acidity, with aromas of dried fruit, apricots, and pear.
Read MoreAnbani Kisi
Vintage: 2019 Type: Amber Grape Variety: Kisi Alcohol: 13% Notes: The wine is amber, dry, with balanced tannins and moderate acidity, distinguished by yellow dried and pear aromas.
Read MoreKisi Qvevri
Vintage: 2019 Type: Amber – dry Grape Variety: Kisi 100% Alcohol: 12% Notes: This Kisi Qvevri wine is characterized by amber color, soft varietal aroma with ripe yellow fruit notes.
Read MoreKisi Udabno
Vintage: 2019 Type: Amber – dry Grape Variety: Kisi Notes: This wine is very aromatic with intense notes of field flower, followed by dried grass and dried apricot, peach. It is characterized by balanced medium acidity and balanced tannins, full-bodied. This wine is unfiltered with low sulfites.
Read MoreRkatsiteli (Kakhuri)
Vintage: 2017 Type: Amber Grape Variety: Kisi Alcohol: 12% Notes: This Kisi wine is full-bodied with aromatic hints of dried rose family fruits, such as pear. Wine has solid tannins.
Read MoreKisi (White)
Gold to light beige in color. Flower and fruit aromas blend perfectly with the mild oaky flavors
Read MoreKisi 2014 (White)
From Wine & Spirits Magazine: This wine has such clarity to its succulent fruit flavors that it’s hard to believe at first that its traditionally vilified in earthenware qvevri. The proof is in the structure, the grape-skin tannin adding muscle as well as musky spice and texture. That structure gives the wine enough brawn that…
Read MoreKisi 2012 (White)
Sound structure, aggressive tannin and balanced acidity
Read MoreKisi (White)
This dry white packs a powerful, up-front punch with sweet peach and almond blossom on the nose that carries through with a clean, crisp hint of kumquat discovered in the finish.
Read MoreIberiuli Kisi Qvevri
This Kisi is produced by green harvest method grown in the Shumi Mziuri vineyard. This wine is made in qvevri through natural yeast fermentation and using traditional Kakhetian method. 13.0% AVB.
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