Made from an indigenous Georgian variety; Kisi. The wine is aged in a Qvevri buried underground with the grape skins and stalks for 6 month before removing the skins and returning the wine to the qvevri for further ageing. The result is a wine with a gorgeous golden amber colour, full of aromatic notes of jasmine, crystallised ginger, acacia, apricots and hay.

Try with Churchkhela, a Georgian delicacy made from grape must and walnuts.