Kisi
Danieli Kisi Quevri 2020
Drink it now or cellar it for up to 5 years. No need to decant it but best to open it half an hour before service.
Danieli is a small family-owned winery founded in 2013 with the aim of rediscovering and reinvigorating the interest in traditional Georgian wines. Located in the mountainous northeastern part of the Kakheti region, just above the Alazani River, the estate cultivates its vineyards with organic practices, honoring local winemaking traditions and producing both traditional Georgian wines and European-style ones.
The wine is made with 100% indigenous Kisi grapes. The grapes are handpicked from one of the major microzones of Argokhy, in western Kakheti, in eastern Georgia. They are fermented with stalks, seeds, and skins for about 2 weeks in traditional Qvevri clay pots and then left to macerate there for 6 months underground.
The resulting wine has a beautiful orange tone with intense aromas of honey, followed by dried apricot, pear, quince, apples and hints of vanilla. In the mouth, it is slightly creamy with a pleasant balance of tannins, medium alcohol and dried fruit, and with a honeyed persistent aftertaste. It is characterful and yet easy to drink.
Serve the wine at 10-14ºC and enjoy it with veal, chicken, white fish or sushi.
Danieli is a small family-owned winery founded in 2013 with the aim of rediscovering and reinvigorating the interest in traditional Georgian wines. Located in the mountainous northeastern part of the Kakheti region, just above the Alazani River, the estate cultivates its vineyards with organic practices, honoring local winemaking traditions and producing both traditional Georgian wines and European-style ones.
The wine is made with 100% indigenous Kisi grapes. The grapes are handpicked from one of the major microzones of Argokhy, in western Kakheti, in eastern Georgia. They are fermented with stalks, seeds, and skins for about 2 weeks in traditional Qvevri clay pots and then left to macerate there for 6 months underground.
The resulting wine has a beautiful orange tone with intense aromas of honey, followed by dried apricot, pear, quince, apples and hints of vanilla. In the mouth, it is slightly creamy with a pleasant balance of tannins, medium alcohol and dried fruit, and with a honeyed persistent aftertaste. It is characterful and yet easy to drink.
Serve the wine at 10-14ºC and enjoy it with veal, chicken, white fish or sushi.
Description
Drink it now or cellar it for up to 5 years. No need to decant it but best to open it half an hour before service.
Danieli is a small family-owned winery founded in 2013 with the aim of rediscovering and reinvigorating the interest in traditional Georgian wines. Located in the mountainous northeastern part of the Kakheti region, just above the Alazani River, the estate cultivates its vineyards with organic practices, honoring local winemaking traditions and producing both traditional Georgian wines and European-style ones.
The wine is made with 100% indigenous Kisi grapes. The grapes are handpicked from one of the major microzones of Argokhy, in western Kakheti, in eastern Georgia. They are fermented with stalks, seeds, and skins for about 2 weeks in traditional Qvevri clay pots and then left to macerate there for 6 months underground.
The resulting wine has a beautiful orange tone with intense aromas of honey, followed by dried apricot, pear, quince, apples and hints of vanilla. In the mouth, it is slightly creamy with a pleasant balance of tannins, medium alcohol and dried fruit, and with a honeyed persistent aftertaste. It is characterful and yet easy to drink.
Serve the wine at 10-14ºC and enjoy it with veal, chicken, white fish or sushi.
Danieli is a small family-owned winery founded in 2013 with the aim of rediscovering and reinvigorating the interest in traditional Georgian wines. Located in the mountainous northeastern part of the Kakheti region, just above the Alazani River, the estate cultivates its vineyards with organic practices, honoring local winemaking traditions and producing both traditional Georgian wines and European-style ones.
The wine is made with 100% indigenous Kisi grapes. The grapes are handpicked from one of the major microzones of Argokhy, in western Kakheti, in eastern Georgia. They are fermented with stalks, seeds, and skins for about 2 weeks in traditional Qvevri clay pots and then left to macerate there for 6 months underground.
The resulting wine has a beautiful orange tone with intense aromas of honey, followed by dried apricot, pear, quince, apples and hints of vanilla. In the mouth, it is slightly creamy with a pleasant balance of tannins, medium alcohol and dried fruit, and with a honeyed persistent aftertaste. It is characterful and yet easy to drink.
Serve the wine at 10-14ºC and enjoy it with veal, chicken, white fish or sushi.
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