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Kisi, indigenous to Georgia, almost became instinct by 2000, but fortunately some 50-60-year-old vines still existed in Kakheti. Given the level of skin contact while fermenting in Qvevri, Kisi develops the breadth and the character. It is more subtle than Rkatsiteli. Kissy has a beautiful orange color with aromas of ripe pear, marigold, tobacco, and walnut.
Recommended temperature for serving is 50–54°F / 10-12°C.
Best served with pasta, Khachapuri, potatoes fried with ham, sausage, and vegetables.
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