Kisi in Kakheti

Dry · Full-bodied · Medium tannin · Medium acidity · Savoury

Moderate amber, with citrus from the Rkatsiteli, tropical notes from the Kakhuri Mtsvane and apricot from the Kisi. Served across a wide band of 12 to 18 degrees.

Dry · Medium-bodied · High acidity · Refreshing

The estate's white blend made without skin contact: a rich citrus palette with pear and wild flowers, spice for lift, and a fresh mineral-edged citrus finish.

Dry · Full-bodied · Medium tannin · High acidity · Savoury · Contemplative

Teliani's Glekhuri qvevri Kisi: skin contact gives the amber colour and a pronounced flavour of apricot, dried yellow fruits, spice and honey. Served at 13 to 15 degrees.

Dry · Full-bodied · Medium tannin · Medium acidity · Savoury

Kisi from the Shumi Mziuri vineyard, cropped by green harvest and then fermented on the skins in qvevri with wild yeast in the traditional Kakhetian method.

Dry · Full-bodied · Medium tannin · High acidity · Savoury · Funky

A dry white with a powerful up-front punch: sweet peach and almond blossom on the nose carrying through to a clean, crisp hint of kumquat at the finish.

Dry · Full-bodied · Medium tannin · Medium acidity · Funky · Savoury

Kisi is a rare variety found mostly along the Telavi to Akhmeta line, and the winery says pure Kisi wine is always valuable. Here it is made natural and unfiltered with six months on the skins.

Dry · Light-bodied · High acidity · Refreshing

A pale-straw blend of hand-selected Kisi and Kakhuri Mtsvane made off the skins: fresh and subtle, with early peach and tropical fruit.

Dry · Full-bodied · Medium tannin · Medium acidity · Savoury · Elegant

Green plum and apricot sharpened by hazelnut and quince, with a delicate white-flower and sea-vegetable edge. Intense and full-bodied, with pronounced tannin, minerality and a velvety texture.

Dry · Full-bodied · Medium tannin · High acidity · Savoury · Elegant

Kisi from the village of Maghraani, golden and full-bodied, given weight by qvevri vinification but kept fresh by a refined acidity.

Dry · Full-bodied · Medium tannin · Medium acidity · Savoury · Contemplative

Deep tawny with a golden tinge, carrying top notes of tropical and dried fruit and honey over a full, harmonious, soft body that is rich in tannin. Served at 8 to 10 degrees.

Dry · Medium-bodied · High acidity · Refreshing

An even split of Mtsvane Kakhuri and Kisi from the Kondoli vineyards, made off the skins: a dry, brisk white rather than an amber, served at 10 to 12 degrees.

Dry · Full-bodied · Medium tannin · Medium acidity · Savoury · Contemplative

Dark straw in the glass, with a distinctly varietal aroma and a harmonious, pleasant taste. Khareba serves it warm for a white, at 14 to 15 degrees.

Dry · Full-bodied · Medium tannin · High acidity · Savoury · Elegant

Kisi is the rarer, finer-boned cousin of Rkatsiteli. Qvevri-fermented then oak-matured, it lands somewhere between dried apricot and toasted hazelnut.