Kisi is indigenous to Kakheti. It ripens before Rkatsiteli, typically in the last 2 weeks of September, and is made both in the European and Georgian manner. Occasionally it is fortified. A straw-coloured wine when produced in the European style, the nose is quite floral with flavours of pear, citrus and green tea on the palate; the amber Qvevri wines reveal more apricot, mango, lime, orange and walnut character. Some Producers believe it to be capable of producing finer, more expressive wines than Rkatsiteli. Kisi is also grown in Kartli.
