Kisi Qvevri

Kisi grapes  are grown in the alluvial/sandy Kisi Maranuli terroir. During harvest the grapes were  clusterslected, handpicked and carefully transported to the adjacant winery in the cool early hours of the day in late September/Early October. After handsorting the grapes, they were destemmed, crushed and fermented in 2 tons, earth cooled quevri vessels  with skins and seeds present.  Frequent stirring and continual  removal initally of ca. 80% of the floating seeds took place for 3 months at 15 - 24 degrees Celcius after which the skins were removed in a pneumatic press. The raw wine was then stabilized by cooling for 3 month in a stainless steel vessel. and the final wine was bottled after minimal clarification and filtration.