Made in a kvevri according to the ancient Georgian traditional method, this wine spent 6 months ageing on skin, with wild yeasts and free from any additives. It is made from the Kisi variety grown in Tibaani village, Signagi, Kakheti. From this variety we got one of the most distinctive style of the Kakhetian kvevri wine. This lustrous amber wine has a very subtle aroma, with just a hint of Imeretian saffron and dried apple notes. High in tannins, it is a fairly high-acid wine with lingering finish. Suggested cuisine: North African and Asian cuisine rich in spices, hard cheeses, Coq au vin, vegetables fried in spices.