Kisi Qvevri Koncho&Co
Some wines are easy to place. Kisi Qvevri is not one of them.
It is not a white wine. It is not a red wine. It is amber — and amber plays by different rules. Kisi grapes go into a qvevri buried underground together with their skins, seeds, and stems. Six months of fermentation in darkness, wild yeast only, nothing added. No commercial yeasts. No sugar. No intervention of any kind.
What six months on skins does is this: it turns white grape juice amber, extracts tannins that you normally only find in red wine, and builds a complexity that takes time to reveal itself.
Pour it. The color is deep golden. The aroma takes you somewhere unexpected — dried figs, stone fruit, a warmth that smells almost sweet. Then you taste it. Tannic, structured, dry. A green tea finish that lingers. Nothing like the aroma promised. Nothing like any white you have tried. Nothing like any red either.
This is traditional Georgian amber wine in its fullest expression. Natural, unfiltered, unchanged since the method was invented 8,000 years ago.
Natural wine. Dry. Full-bodied. Six months skin contact. No additives.
Georgian natural amber wine. 100% Kisi. Estate grown. Qvevri method. Koncho and Co. Founded 1737.
Wine Profile
Golden amber color dry wine has an elegant palate delivering ripen pear, tobacco, and dried fruit aromas, a hint of black tea. Silky tannins giving the wine rare velvety finish.
Vineyard
Vineyards are cultivated in Georgia, Kvareli region, at the slope of Caucasian Mountain ranges, next to Duruji Valley riverbank, on rich black schist soils
Winemaking method
The wine is vinified in special authentic Georgian Traditional Qvevri vessels with long skin maceration. Wine is naturally vinified, spontaneous fermentation is driven by wild yeast. Matured on grape skins and stems for 6 months, aged in oak barrels for 6 months
Grape
Kisi
Tech Specs
ALC 13%
TA 4.9 g/l
RS 3.6 g/dm3
Sulfur 25 mg/l
