Kisi grapes represent a relatively recent addition to Georgia’s rich tapestry of viticulture, a country revered by wine enthusiasts as the birthplace of this exquisite beverage.
The unique characteristics of each wine are influenced by numerous factors, with grape variety and geographical location being paramount. With over 500 cultivated grape varieties in Georgia, this remarkable diversity underscores the region’s winemaking heritage, which dates back thousands of years. Among these many varieties, Kisi occupies a distinguished position due to its role in crafting high-quality white table wines.
The Kisi grape variety thrives predominantly in Kakheti, Georgia’s renowned wine region, particularly in the Telavi and Gurjaani districts. It can be found flourishing in several villages, including Ikalto, Ruispiri, Kistauri, Khodasheni, Akhmeta, Napareuli, and Bakurtsikhe.
Kisi shares many morphological and agricultural traits with Mtsvane and Rkatsiteli, two of Kakheti’s primary industrial grape varieties. As such, Kisi is often regarded as a natural hybrid of these two esteemed grapes. Its leaves bear a resemblance to those of Rkatsiteli, while its berries exhibit a color and robust varietal aroma akin to Mtsvane.
Kisi vines are medium-sized and belong to the eco-geographic grape varieties of the Black Sea basin. The maturation period for Kisi, from the first budding to full ripeness, spans approximately 140 days. Notably, its sugar content can soar to 30%, making Kisi an excellent choice for crafting naturally semi-sweet wines.
Wines produced from Kisi grapes are typically light straw-colored and feature delightful aromas. The gentle, harmonious palate reveals rich notes of ripe fruit that enchant wine lovers, while a delicate aftertaste leaves a refreshing apple trail.
Georgia’s Kisi wine is versatile, making it an ideal choice as an aperitif or as a complement to a variety of dishes, including meat, mushrooms, vegetables, and baked or stuffed fish.