100% Kisi. A beautiful amber wine with an impressive array of complex, ripe notes. Generous aromas of apricot, dried fruit and roasted nuts. Full-bodied and opulent on the palate, echoing the aromas with additional hints of orange and honey. Fine yet noticeable tannins provide a well-structured texture. The long, rich finish is perfectly balanced.

Its complex character pairs perfectly with a wide variety of cheeses, as well as meat dishes and hearty stews.

climate

Kakheti has a temperate continental climate with warm to hot summers and mild, dry winters, strongly influenced by the nearby Caucasus Mountains. As in Tuscany, days are warm while nights can cool considerably, encouraging slow, even ripening.

soil

Among the highest in Vazisubani, the vineyards lie at an altitude of 490–530 metres. A topsoil of clay and stones overlies a thick layer of soft carbonate rock (limestone).

vinification

The wine is made using the traditional qvevri method. These large clay vessels, holding between 1,300 and 2,500 litres, are buried underground and filled with grapes, juice and sometimes stems. Fermentation begins spontaneously through the yeasts naturally present on the grape skins. The wine then matures for approximately six months without intervention in the hermetically sealed vessels, before being separated from its sediment. It is subsequently returned to qvevri, or transferred to other tanks or barrels depending on the desired style, to continue ageing until it is ready for bottling. After bottling, it matures for a further five to six months in the bottle.