Kisi

The story

Kisi is Georgia's aromatic specialty—floral, honeyed, exotic. Once nearly extinct, it's now prized for single-variety qvevri wines that showcase Kakheti's ancient winemaking traditions.

Insider story

Kisi survived by accident. When Soviet collectivization standardized Georgian viticulture around a few high-yielding varieties, Kisi's low productivity doomed it. But isolated villages preserved old vines—enough for revival.

The grape's aromatics are remarkable: peach, apricot, citrus, honey, exotic spices. In qvevri, these flavors concentrate and develop—dried fruit, tea, orange peel emerge.

Kisi is challenging to grow. Yields are low; the grape is sensitive to disease; ripening is inconsistent. Only dedicated producers work with it.

The payoff is worth the effort. Single-variety Kisi qvevri wine is among Georgia's most distinctive—aromatic intensity matched by skin-contact complexity.

Production is tiny. Perhaps 50 hectares exist worldwide. Each bottle is a small miracle of preservation and revival.

Schuchmann, Iago's Wine, and Lapati make benchmark Kisi. Prices are rising as demand outpaces supply.

Technical deep dive

Kisi produces intensely aromatic whites with moderate acidity (5-5.5 g/L), honeyed richness, and exotic spice notes. Alcohol reaches 13-14%.

Flavor profile: peach, apricot, citrus, honey, exotic spice, floral notes. Qvevri versions add dried fruit, tea, amber notes, tannic grip.

The grape ripens late (October) and needs Kakheti's warmest sites for maturity. Yields are naturally low—concentration comes from the vine.

Winemaking: almost exclusively qvevri. Extended skin contact (2-6 months) is standard. Some producers experiment with European-style vinification, but qvevri suits the grape best.

The grape's aromatic intensity survives—even amplifies—with skin contact. Unlike neutral varieties that lose character, Kisi gains complexity.

Plantings are expanding slowly. Nursery material is limited; only a few clones exist.

Industry secrets

Kisi is Georgia's 'secret grape'—known to insiders but not yet mainstream. Prices remain reasonable for the quality.

The grape's aromatics survive qvevri treatment better than most. Where other varieties lose freshness, Kisi gains complexity.

Single-vintage Kisi is the connoisseur's choice. Multi-vintage blends are common but less distinctive.

Pair with churchkhela (grape-must candy) or aged Georgian cheese. Sweet, nutty flavors match the wine's honeyed character.

For collectors

More white grapes

• Krakhuna
• Krstač
• Kuldzhinskii
• Kuntra
• Kydonitsa