Kisi

Pheasant’s Tears Kisi is an orange wine from Kakheti, Georgia, made with the native Kisi grape. The vineyards lie in the village of Tibaani, where the vines grow on alluvial soils mixed with sandstone and quartz. Kisi is an aromatic variety, and here it is treated with great respect: the grapes are mostly destemmed, then left to macerate on their skins for six months. This gives the wine its amber color and distinctive texture.

Fermentation and aging take place in qvevri—large clay vessels coated with beeswax and buried underground, a Georgian method dating back about 8,000 years. After maceration, the wine rests in a second qvevri for up to a year before bottling, unfiltered and with minimal sulfites.

The result is a wine with aromas of stone fruit, citrus peel, and herbs, along with subtle notes of tea and spice. On the palate, it shows flavors of orange marmalade, peach, and a touch of rosemary, finishing with gentle tannins. Kisi is versatile at the table, pairing well with roasted dishes, smoked foods, or the hearty flavors of Georgian cuisine. This bottle is both a taste of the land and a glimpse into one of the world’s oldest winemaking traditions.