The grape variety Kisi

Kisi is an indigenous Georgian grape variety originating from the country’s eastern Kakheti region, where it thrives in the fertile Alazani Valley. The grape produces wines with a striking aromatic profile, often exhibiting notes of ripe peach, apricot, quince, and hints of wildflowers, framed by subtle herbaceous undertones. On the palate, Kisi offers a well-balanced character, marked by medium to full body, vibrant acidity, and a pleasing mineral edge. Citrus and stone fruit flavours dominate, often complemented by gentle tannins in traditional qvevri (clay vessel) fermentations, which add texture and complexity.

Kisi is most commonly grown in the Telavi and Kvareli sub-regions of Kakheti, where the terroir imparts unique freshness and depth to the wines. Winemakers craft Kisi both as a classic dry white wine and as an amber wine using ancient Georgian skin-contact methods, the latter renowned for its robust structure and layers of spice and dried fruit.

Ideal food pairings for Kisi include grilled poultry, roast pork, semi-hard cheeses, and Georgian specialties such as khachapuri and walnut-based salads. Its aromatic richness and textural complexity also make Kisi an excellent match for herbed fish dishes and mildly spiced Asian cuisine.