Kisi Kvevri Wine

Georgian Kvevri Kisi wine is crafted through traditional methods, where Kisi grapes are crushed and fermented with their skins, seeds, and stems in buried clay vessels. This ancient technique, known as kvevri vinification, allows for extended skin contact, fostering rich flavors, texture, and complexity. The wine matures in the kvevri for months, sometimes years, benefiting from the vessel’s unique micro-oxygenation. Minimal intervention ensures the preservation of the grape’s natural characteristics, resulting in a distinct amber hue, vibrant acidity, and a nuanced flavor profile that captures the essence of Georgian winemaking tradition.