Grape variety
Kisi
Kisi is one of the oldest indigenous grape varieties in Georgia - and yet it had almost disappeared. It was not until the 1990s that it was rediscovered and systematically recultivated in the Kakheti region. Today, it is regarded as a symbol of the renaissance of Georgian viticulture and combines tradition, originality and modern elegance. Kisi, also known regionally as Dampala, Kisi Maghranuli, Kissi and Maghranuli, is late-ripening, produces small, golden-yellow berries with thick skins and is suitable for both fresh, modern white wines and the typical amber wines fermented in Qvevri. The wine undergoes a long maceration in these large clay amphorae buried in the ground, resulting in intense structure, spicy notes and a distinctive tannic texture. Kisi's aromas include ripe pears, dried apricots and apples, orange blossom and honey, complemented by fine herbal and spicy notes such as peppermint. Matured in stainless steel, it is fragrant, clear and fresh; as a Qvevri wine, it is deeper, fuller-bodied and has a fine tannin structure. Today, it is grown on around 26 hectares.