Kisi as a natural hybrid of Mtsvane and Rkatsiteli. By the quality of wine, Kisi is not inferior to Rkatsiteli and in some years can exceed even Mtsvane. Kisi rare variety, more frequently it can be found around the Telavi-Akhmeta line. Pure Kisi wine is always valuable. High-quality wines of the villages Akhmeta, Kistauri, Ruispiri, and Ikalto were produced from Mtsvane, Kisi, Khikhvi- sometimes separately, while more often mixed with Rkatsiteli. In the past, Kisi was used for making a Kakheti type good quality wine, but nowadays it is less distributed and consequently rarely used alone, but in a mixture for making wine.
The wine of Kisi is quite superb: By Kakhetian method it is more valuable; dark straw-colored, with a characteristic pleasant fruit aroma: a tender, full, contentious wine, having a harmonious, velvety taste: this is the etalon of wine. The Kakhetian type of wine of Kisi is dark tea-colored, with a stronger aroma and more perfect taste than that of the European type.
Testing notes:
Uniquely Georgian and super funky, with notes of dried peach, pines, dried flowers, with flavors of black tea, pear are followed by a full-bodied wine.
Food pairing:
Recommended with poultry, seafood, and roasted vegetables. It also pairs with walnut dishes, served either hot or cold, spicy dishes, and salads.
Serving Suggestions: The recommended temperature for serving is +12-15°С. To perceive the maximum aromas and taste properties of Kisi wine, we recommend opening and decanting the wine 20 minutes before tasting it.
