Georgian orange dry qvevri wine Vazisubani Estate Kisi

Discover Georgia’s ancient winemaking tradition with a glass of Vazisubani Estate Qvevri Kisi—a dry amber wine made from 100% indigenous Kisi grapes. The wine displays a deep golden-amber hue with copper highlights. Its aroma unfolds in layers: notes of dried apricot, ripe peach, and orange zest emerge first, followed by honey, chamomile, dried herbs, light spices, and subtle nutty nuances.

On the palate, the Kisi is full-bodied, dry, and harmonious. Flavors of ripe fruit give way to hints of dried apricot, citrus peel, and spicy herbs. Extended skin contact lends the wine a soft yet noticeable tannic structure and a slight waxy texture. The finish is long, dry, and gently spicy.

This wine is for those seeking more than just a refreshing aperitif; Kisi truly shines at the dinner table, served in a large glass alongside rich, flavorful dishes. Qvevri are large clay vessels traditionally buried in the ground; in this classic production method, white grapes are fermented together with their skins, seeds, and sometimes stems. Extended skin contact is precisely what gives Kisi its characteristics:

• amber, golden-copper color
• fuller body/texture
• notes of dried fruit and herbs
• subtle tannins
• ability to pair well with dishes usually served with red wine

Alcohol: approx. 14%

Grape: Kisi

Serving temperature: 12–14°C

Producer: Vazisubani Estate

Region: Kakheti

Color: deep amber, golden-copper, sometimes with tea-like hues

Aroma: dried apricot, dried peach, orange zest, honey, chamomile, dried herbs

Taste: dry, full-bodied, and rich, with notes of dried fruit, citrus peel, and spices

Finish: long, dry, herbal and spicy, with hints of orange zest

Tannins: noticeable, yet sufficiently soft when stored and served at the right temperature

Food pairing: Kisi is particularly interesting when paired with dishes that are too rich for a standard Sauvignon Blanc but do not require a red wine:

• roast chicken with garlic and rosemary
• spiced turkey and pork
• grilled fish
• shrimp, mussels, and other seafood
• mushroom risotto
• roasted eggplant with tahini
• lentils and dishes with warm spices
• smoked and aged cheeses
• mature goat cheese
• Georgian dishes—lobio, kharcho, ajapsandali
• moderately spicy Asian dishes
• An especially successful pairing is roasted cauliflower with tahini, pomegranate, and nuts. The wine's structure stands up to the dish's sweet-spicy and nutty notes, while its citrusy freshness prevents the pairing from becoming heavy