Bedoba Orange Kisi Rkatsiteli 2021

Rkatsiteli vines are 25 years old growing on deep blue slate soil, while Kisi is from a younger vineyard with limestone and a cooler microclimate

Kisi and Rkatsiteli

$59.00

Quantity

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Stone Fruit, Citrus Fruit, and Herbaceous, Sweet Spice and Smokey

BODY: Medium
DRYNESS: Dry
ACIDITY: Medium +
TANNIN: Medium -
ALCOHOL (%): Pronounced (12-14%)

Origin: Kakheti, Georgia

Grape Varietals:

Kisi and Rkatsiteli

Winemaking:
Natural Winemaking
Oxidative Winemaking

Maturation: 7-12 Months Oak Barrels

Awards:

WESTERN FOOD PAIRING
Young Soft Cheeses, Carpacchio, Poke Bowls

ASIAN FOOD PAIRING
Thai Basil Pork, Vietnamese Pho, Fresh Salads

Bedoba

Winemakers Nugzar Ksovreli and Thierry Fontannaz found inspiration in the history and legacy of the winery’s founders, the Konchosvilli family, whose cellars date back to 1737

Description

Bedoba Orange Kisi Rkatsiteli 2021

Grape Varietals & Region: A blend of Kisi & Rkatsiteli from Kakheti, Georgie

Taste profile: Orange jam in color, with Aromas of dried apricots, honey, orange peel with light herbal hints. Enchanting flavours of dried apricot, honey, orange peel, mountain herbs and hints of tannins. Captivating complexity and texture

Winemaking Process: Rkatsiteli is partially (60%) fermented (whole bunches) and matured in Qvevri amphora. 10% of the Rkatsiteli is fermented in Qvevri and matured in 225L barrique. The Kisi is de-stemmed and fermented in temperature-controlled steel tanks, filtered after alcoholic fermentation to prevent malolactic conversion

Dry & Yeasty Whites

Open tank fermentation, lees stirring, pumping over and racking can all play a role during vinification, while oxidative aging in allows gradual air contact with the wine. Oak barrels & concrete tanks are most often used for such styles, and the more intense styles are often made under flor

Expect notes of yeasty umami notes, as well as almon, dried apricot, and salinity

Oxidative Winemaking

A wine that is deliberately exposed to oxygen, usually as a result of open fermentors, or using porous vessel like oak barrels or Georgian amphorae. These wines tend to exhibit more nutty, dried fruit & saline notes, and typically have a darker color to them