KISI
Kisi: An Underrated Gem of Georgian Winemaking
Kisi is an indigenous white grape variety found in the Kakheti region of Georgia. Despite being less well-known than Rkatsiteli or Mtsvane, Kisi offers unique qualities and significant potential for winemaking.
History and Distribution
Kisi is believed to have originated in Kakheti and is thought to be a natural hybrid of Rkatsiteli and Mtsvane. It is primarily grown in the Telavi and Gurjaani districts, often interplanted with other grape varieties.
Unique Characteristics
Kisi wines possess unique characteristics that set them apart:
- Aroma: Kisi wines exhibit a distinctive aroma profile, often showcasing notes of vanilla, citrus, minerality, and floral elements.
- Flavor: The wines are known for their harmonious balance and moderate acidity.
- Potential: While Kisi wines can be tannic and austere when young, they often develop complexity and elegance with aging.
- Versatility: Kisi can be used to make a variety of wine styles, including dry, semi-dry, and dessert wines.
Winemaking Techniques
Winemakers are exploring different techniques to highlight the unique characteristics of Kisi wines. These techniques may include extended maceration, skin contact, and oak aging.
Botanical Description of the Kisi Grape Variety
Botanical Description of the Kisi Grape Variety can be presented as follows:
Vine and its Parts:
- Vine: Trained on a trellis, formed according to the Georgian method.
- Young shoot: Pubescent, covered with white hairs.
- One-year-old cane: Yellow-brown, with nodes and internodes.
- Leaf: Medium-sized, rounded or oval, three-lobed or five-lobed, dark green on the upper side, pubescent on the underside.
- Flower: Perfect, with five stamens.
- Cluster: Medium-sized, conical or cylindrical-conical in shape.
- Berry: Medium-sized, oval, greenish-yellow, covered with a waxy bloom.
- Seed: Yellow-brown, elongated-rounded in shape.
Detailed Description:
- Leaf: The leaf blade is cupped, with lobes that are forked or deeply notched.
- Flower: The flower is perfect, with erect stamens.
- Cluster: The shape and density of the cluster can vary.
- Berry: The berry is wider in the middle and rounded at the end.
- Seed: The seed body is yellow-brown, elongated-rounded in shape.
Agronomic Characteristics and Vegetative Period of the Kisi Grape Variety
Agronomic Characteristics:
- Vegetative Period: The average vegetative period of Kisi is 142 days.
- Variability: The vegetative period can vary from 125 to 153 days, depending on climatic conditions.
- Maturity Period: Kisi is a second-period maturing grape variety, with full maturity typically occurring around September 10th.
Temperature Regime:
- Active Temperature Sum: The total active temperature required for Kisi’s full development is approximately 2935°C.
- Adaptation: Kisi is relatively less demanding of temperature and can thrive in cooler climates.
Growth and Development:
- Growth Rate: Kisi has a moderate growth rate.
- Yield: Kisi is a moderately yielding variety, with yield depending on factors like nutrition, training, and vineyard management.
- Fertility: Kisi develops a sufficient number of fruiting canes, but its fertility coefficient is relatively low.
Agrotechnical Requirements:
- Soil: Kisi requires fertile and well-cultivated soil.
- Vine Training: Double cordon or short cordon training systems are recommended.
- Fertilization: Regular application of mineral and organic fertilizers is necessary.
- Disease Control: Kisi is susceptible to fungal diseases, so timely treatments are essential.
Technological Characteristics of Kisi Grapes and Winemaking Potential
Winemaking Potential:
Kisi grapes are widely used in winemaking, both as a single variety and blended with other grapes. They offer unique flavors and aromas, resulting in exceptional wines.
Technological Characteristics:
- Cluster and Berry: Kisi clusters and berries are medium-sized and have a firm structure, making them easy to harvest and transport mechanically.
- Juice Yield: Kisi grapes have a high juice yield, averaging around 77%, indicating juicy berries and efficient juice extraction.
- Sugar and Acidity: Kisi grapes contain high levels of sugar (20-24%) and moderate acidity (6.6-10.8%), creating an ideal balance for producing high-quality wine.
Types of Kisi Wines and Their Characteristics:
- Table Wine: Kisi table wines are characterized by their full, harmonious flavor and delicate aroma. They can be made in both European and Kakhetian styles, resulting in different color and flavor profiles.
- Dessert Wine: Kisi’s high sugar content makes it suitable for producing dessert wines with rich aromas and a jam-like flavor.
- Blends: Kisi is often blended with other grape varieties to create more complex and interesting wines.
