GEORGIAN WINE

A blend of two ancient grape varieties, Kisi and Khikhvi, indigenous to the region of Kakheti in eastern Georgia. Fermented traditionally in amphorae, It boasts aromas typical to skin contact wines, like quince and white cherry, with cidre-like palate.

Aromas: Ripe black cherry and blackcurrant aromas are dominant. Palate: Shows flavors of fleshy, juicy blackberry and overripe carnelian cherry with some notes of dried prune. The aftertaste is juicy and round, with firm and ripe tannin at the end.

Sweet blackberry and black cherry confiture are prevailing the initial palate. Mid palate is full and chewy, with slightly rough tannins. Finish is lingering with lively acidity and sweet and fruity aftertaste.

Atypically for Georgian wines this dry red spends time in oak. The wine is matured in qvevri for 6 months, and then aged a further 12 months in oak. Dark and inky, with aromas of dark fruits, earth, and spice, it is a full-bodied wine.