Kisi-Khikhvi Qvevri

A little something special – Formal attire in liquid form

Vintage – 2020

Location – Kvareli region 40 Ha

Wine type: Amber dry Qvevri

Variety: Khikhvi, Kisi

Color – Amber

Flavor – Apricot; Quince; Straw

Taste – Dry Fruit tastes 

Alcohol  12.5%

Cork – 3 years

Aging (3 years with keeping in temperature and other standard requirements)

Lab test results (Sugar; Sulfites)

Pairing: Cold meat, fish dishes and smoked cheeses

Best served at: 12°C – 18°C

Qvevri Generation Notes

DNA (Qvevri Generation) refers to either 8000 year old Qvevri wine making technology that passed from generation to generation and kept in our blood. From the Alazani (Kakheti region) plains of Georgia, we present the iconic endemic Georgian, white grape varieties of Kisi and Khikhvi that has an exclusive importance of DNA edition.

Tasting notes

The Qvevri technology’s wine ensures the intensity of flavors, tastes and higher tannin concentration. Kisi-Khikhvi Expresses fine flavor of dry fruits, with lively taste and aftertaste. Pleasant aromas of tobacco, apricot, orange, dried fruits. 

Kisi-Khikhvi ages very well and have unique taste every following year

Khikhvi and Kisi Character

Khikhvi is an endemic Georgian white grape variety that is used for making high quality white wine. The harvest period is mid-September when the sugar concentration is 23-24% and acidity level is 6.5 gram per liter. Khikhvi wine is distinguished with its color, depth of which is determined by the technology it is made with. The European technology Khikhvi wine is lighter than its Qvevri peer. Apart from color exotic aromas and tastes are also characteristic elements that makes this wine special. 

Alongside with Khikhvi, Kisi is another special endemic white grape variety that shares most of the Khikhvi Characteristics. In some villages the variety is described as Tsobenura or Dampala. However these are described by most sources as incorrect synonyms. The Acidity level varies from 7.7 to 8.5 grams per liter and the sugar level reaches from 20 to 22% per liter. By around 2000 Kisi was all but extinct, and was rarely grown in exclusive vineyards. It is most often found across the various districts of Kakheti as individual vines dotted around rows of Rkatsiteli and/or Mtsvane. Only a few hectares are recorded, though accurate figures are difficult to capture. However the quality of the wine produced is sparking a revival in the modern Georgian wine industry. Plantings are likely to increase considerably.

Serving Facts