The grape variety Kisi

Kisi is an ancient Georgian grape variety, primarily cultivated in the Kakheti region, renowned for its exceptional aromatic complexity and versatility. Wines crafted from Kisi grapes typically exhibit vibrant aromas of ripe pear, yellow apple, apricot, honey, and wildflowers, alongside delicate hints of citrus peel and warm spices. On the palate, Kisi wines are marked by a harmonious balance between fresh acidity and a well-rounded, medium body, offering flavors of stone fruits, subtle herbal nuances, and occasionally a gentle mineral finish.

Traditional vinification methods, including fermentation in qvevri (large clay vessels), bring out Kisi’s distinctive texture and rich structure, producing both classic amber (skin-contact) and crisp white wine styles. The amber versions display pronounced tannins, complex dried fruit notes, and layered earthy undertones, while stainless steel-aged Kisi wines are fresher and more fruit-forward.

Kisi pairs exceptionally well with a diverse range of foods, such as grilled poultry, roasted root vegetables, creamy risottos, and semi-mature cheeses. The grape's natural acidity and aromatic depth also make it a superb match for Georgian cuisine, like walnut-based dishes, khachapuri, or lamb stew, enhancing both traditional and contemporary culinary experiences.