How Kisi Was Born – History and Tradition

History and Origin of Kisi Wine

Kisi is one of Georgia’s rare and ancient grape varieties, deeply rooted in the winemaking traditions of the Kakheti region. Although less widely known than Rkatsiteli or Mtsvane, Kisi has existed in Georgia for centuries and is believed to date back to the early medieval period, with some ampelographic research suggesting an even older origin. Its revival in recent decades has transformed it into one of Georgia’s most distinctive and sought-after white grape varieties.

Historically, Kisi was cultivated in small quantities in eastern Georgia, especially in the villages surrounding Telavi and Kvareli. Old vineyard records show that Kisi was frequently blended with other white grapes, thanks to its naturally rich aroma and balanced acidity. Over time, the variety nearly disappeared, but a small group of Kakhetian winemakers successfully preserved it, leading to its renaissance in the early 2000s.

The grape itself is known for its golden-amber berries and thick skin, which make it particularly suitable for traditional Qvevri winemaking. Kisi wines produced in clay vessels develop deep color, full body, strong tannins, and complex notes of dried fruits, honey, apricots, and warm spices. European-style Kisi wines, by contrast, are fresh, aromatic, and elegant, offering flavors of citrus, white peach, pear, and floral tones.

Today, Kisi is celebrated for its remarkable versatility — capable of producing both bright, modern white wines and powerful amber Qvevri wines. Its balanced structure, rich aromatics, and unique personality have made it one of Georgia’s rising stars. As global interest in Georgian wine continues to grow, Kisi has become a symbol of the country’s ancient heritage and modern revival.