The wine is made from the traditional Kisi grape grown in the villages of Akhmeta district in south west Kakheti. 100% Kisi grapes are grown in clay and stone soils, whole bunches are fermented in underground qvevri for 6 months, lending the wine it’s amber colour, distinctive flavour and mildly tannic structure. 6500 bottles were produced.
Kisi is a native Georgian grape with sweet spice notes and great acidity, perfect for maintaining freshness. Fermentation in Qvevri adds great complexity and texture. Don't chill it, you'll just bring the tannins forward at the expense of the lovely flavours - serve cool, not cold!
Works well with light poultry dishes, charcuterie and salads. Serve cool, not cold.
Known as the "cradle of wine", this is where winemaking began over 8000 years ago. Early Georgian winemaking traditions, including the use of a Qvevriare still used today.
Georgia was unscathed by the medieval Crusades and was not in the Ottoman empire (which banned wine consumption), thus this is not only the oldest wine region, but also the region which has consistently produced wine throughout its history.
Kisi is a highly aromatic indigenous Georgian variety. It makes outstanding orange wines when vinified in qvevri, as well as fragrant European-style whites when crafted in a conventional way.
It comes from the Kakheti region in the south-eastern Georgia and is at least several centuries old, though its exact origin remains unknown. A well-made Kisi wine is gorgeously fragrant, with notes of flowers and stone fruit.
There has been a winery in the village since the 1800s and to ensure that this long history of winemaking continued, Teliani Valley was established in the 1990s by a group of enthusiastic young winemakers.
The winery was originally a converted car workshop, but with their tremendous vineyards and skill for making quality wines, they have gone from strength to strength and are now one of the biggest producers in Georgia.
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