In Detail
Kisi is an ancient Georgian white grape variety, primarily found in the Kakheti region of eastern Georgia, though it also has plantings in Lechkhumi, Racha, and parts of Kartli. This versatile grape yields a range of wines, from crisp, refreshing whites to deeply textured amber or skin-contact wines produced using traditional qvevri fermentation. Kisi wines typically exhibit medium to full body with vibrant, naturally high acidity. Skin-contact versions can display noticeable phenolic grip, imparting a subtle tannic structure. The aromatic profile includes floral (acacia), citrus (lemon, grapefruit), and stone fruit (peach, apricot) notes, along with honeyed, herbal, and mineral undertones. With age, Kisi develops dried fruit and nutty complexities. It pairs well with rich seafood, oily fish, white meats, poultry, mushroom and walnut dishes, and complements Georgian cuisine like khachapuri and spicy stews. Kisi is valued for its aromatic purity and textural depth.