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Tiko’s Orange Kisi instantly became a team favorite when we tasted it; a traditionally made orange wine, which has been fermented and aged on the skins for up to 6 months, in traditional clay pots known as Qvevri. Amber in colour. It has serious concentration, complexity, amplified aromatics, and depth of flavour going on here. Dried apricots and ripe peaches, with a sophisticated tannin structure, vibrant acidity, and a long honeyed finish.
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