Rcheuli Qvevri Kisi

Kisi is an indigenous Kakhetian white, aromatic and low-yielding, and here it gets the full traditional treatment: fermented spontaneously and macerated on its skins and seeds in buried qvevri, the way eastern Georgia has made wine for millennia. That skin contact, several months in clay, turns it amber and lends a grip and structure most whites never have. Nothing added, bottled unfiltered and dry.

Rcheuli means 'selected,' and the Rcheuli Qvevri line is exactly that: a small, hand-numbered lot drawn from the best of a vintage, each bottle signed off by winemaker Kakha Tchotiashvili before release. The fruit is estate-grown at Saniore, in Kakheti's Alazani Valley.