The vineyards are located at an altitude of 400 meters in eastern Georgia, just north of the Alazani River. The Rkatsiteli comes from 25-year-old vines on black loam soil that reaches up to eight meters deep. The Kisi grapes grow closer to the hills, on chalky soil with a cooler microclimate. Thanks to the large temperature difference between day and night, the grapes retain their freshness while becoming ripe and aromatic. The harvest took place entirely by hand, from mid- to late October, at the moment when acidity and aroma were perfectly balanced.
The Kisi is fermented as whole bunches in qvevri, the traditional Georgian clay amphorae. It ages there until December, including malolactic fermentation, which provides soft structures and earthy notes. The Rkatsiteli is destemmed, fermented in stainless steel, and 30% is aged in oak barrels to add extra depth. After blending, the wine rests in the bottle for another 12 months before being released to the market. The combination of techniques results in a white wine that is complex, precise, and exceptionally balanced.
Rkatsiteli – 70%
Partially aged in oak. Provides structure, tension, and freshness with a subtle touch of wood.
Kisi – 30%
Fermented in qvevri. Adds floral scents, almond notes, and a light minerality.
