Khikhvi

Origin

Native to Kakheti, particularly the villages of Kardenakhi and Bakurtsikhe, where it was once used to make fortified and dessert wines. Today, only a few hectares remain under cultivation.

The name

The origin of the name is disputed. One interpretation links it to the Georgian word for ‘to whistle’, referring to the sound of wind passing through the loosely trained vines.

In the vineyard

Early- to mid-ripening, usually harvested from late September. Moderate yields and good sugar accumulation. Sensitive to drought, Khikhvi prefers the clay-limestone soils of the Alazani Valley.

The grapes

Medium-sized, oval, greenish-yellow berries with thin skins, growing in loose bunches.

Taste and aroma

Boxwood, acacia, honeysuckle and apricot, with a soft texture and moderate acidity. As an amber wine, it develops notes of dried fruit and chamomile while retaining its floral character.

How we make it

We ferment Khikhvi in qvevri, where it develops texture and length without losing its delicate aromas. We keep skin contact shorter than for Rkatsiteli to preserve its floral character.

Food pairings

Trout, herb-rich dishes, goat’s cheese and spicy food. Its aromatic character stands up well to chilli.