The Orange Kisi from Tiko Estate in Eastern Georgia is a traditionally made Orange wine with fermentation taking place on skins in clay Qvevri. The wine remains on it’s skins for 6 months following the fermentation and as a result shows incredible concentration and a beautiful weight balanced with aromatic, ripe stone fruit characters, notably apricot and peach. There is some tannic structure too making this a superb match to both eastern mediterranean cuisine (take note Ottolenghi fans), and also spicier Asian dishes.
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