Aroma, color, taste

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