Grapes: 100% Kisi
Vineyard: Kakheti, Sighnaghi region, village of Tibaani. Sandstone and Quartz.
Making of: Whole bunch gently crushed, then macerated on the skins for 6 months. Racked into a new qvevri, where it’s aged for one year before bottling.
Personality: Kisi is a very aromatic grape. The skin maceration makes for a more grounded black tea profile with almost Bryiani-like spiciness.
