The Pheasant’s Tears single varietal Kisi made from grapes grown on vines planted in basalt soils at around 500m altitude. In its production, 20% of the stalks are retained and maceration with skin contact lasts for three weeks. Both fermentation and subsequent ageing occur in qvevri.
The Pheasant’s Tears Kisi appears a lovely amber colour, resulting from concentrated skin contact, and captivates with its nose of sweet peaches and almond blossom. On the palate, its considerable weight comes wrapped in hints of citrus fruits and fresh herbs. A fruity finish with a faint tannic touch.