In our vineyards Kisi grapes are hand-picked in boxes at the optimum of their maturity in the first decade of September. After soft de-stemming without crushing, grapes are transferred to Qvevri for fermentation. The process lasts for about 2 weeks, followed by the malolactic fermentation. Later the Qvevris are refilled, sealed and left for 6-month long skin maceration. In Spring clarified . In Spring clarified part of the wine we filter lightly and bottling. Part of the wine is transferred in stainless steel tanks for few months, followed by bottling. Color: A light gold with greenish hue. Aromas: Nose is intense, rich tropical fruits, pineapple and ripe plums aromas. Palate: The palate is long and luscious with standing out in persistent finish with peach and nectarine and long silky tannins.
Alc. 12%; Varietal composition: Kisi 100%. Grape yield: 6-7 ton/hectare.