100% Kisi fermented on skins for seven months in qvevri, then aged a further six months in deeper amphorae. Dry and textural with notes of peach, apricot, and citrus, framed by gentle tannins and a chalky mineral finish.
100% Kisi fermented on skins for seven months in qvevri, then aged a further six months in deeper amphorae. Dry and textural with notes of peach, apricot, and citrus, framed by gentle tannins and a chalky mineral finish.
