At a glance

Producer

Tchotiashvili

Region

Georgia, Kakheti

Grape variety

Kisi

Wine type

Orange

Body

Medium-bodied and Earthy

Sweetness

Dry

Typical price

$20-$30

Tasting profile

Rich amber-orange color; aromas of dried apricot, honey, dried herbs, and slight nuttiness; palate shows chewiness, almond skin bitterness, dried citrus peel, and stone fruit flavors.

Evolution: Over the next 3-5 years, will develop more complexity with softer tannins and greater nuttiness and earthiness.

At peak: Expect enhanced layered texture with mature dried fruit and mineral notes integrated with a lingering finish.

Structure

Acidity

High acidity, vibrant and refreshing

Tannins

Medium to medium-plus, characteristic of skin-contact orange wines

Alcohol

13.5%

Aging potential

Good aging potential over 8-10 years due to natural tannins and acidity from Kisi grape and qvevri method

Drinking window

Peak drinking

2025 to 2030

Optimal window

2023 to 2030

Current status

Approaching optimal drinkability

Current condition

The wine has developed some tertiary notes but retains good freshness and structure.

The Kisi grape fermented by traditional qvevri method builds robust tannic structure and acidity, enabling medium-term aging that softens over time while deepening flavors. The vintage 2020 shows good balance now with a window peaking 2025-2030 reflecting optimal development of tertiary notes.

Food pairing

Pairs excellently with rich poultry dishes, Middle Eastern spiced cuisine, creamy cheeses like aged ricotta, and roasted root vegetables.

Serving

Serving temperature

12-14°C / 54-57°F

Decant

Yes (30-60 minutes) — To soften tannins and allow aromatic complexity to open up

Sustainability

Sustainability score: 7/10

Small estate producer; low intervention winemaking; reliance on indigenous yeasts; traditional clay qvevri fermentation reduces energy use; no chemical additives

The winemaking is rooted in traditional Georgian qvevri methods which are naturally low impact with minimal chemical input, use of local grapes, and energy-efficient natural fermentation. However, lack of formal certifications limits higher sustainability scoring. Imported distribution contributes to carbon footprint.