Wines









 

Blend: Khndoghni (100%)

Average age of the vines: 10 years

Alcohol: 12.5% Résid. Sugar: <2 g/l

Yeld: 8 ton/ha PH: 3,2

Harvest Date: mid of September

Vinification: own vineyards, harvesting and transportation of the grapes in plastic boxes, fermentation in steinless steel tanks, malolactic fermentation.










 

Blend: Khndoghni (100%)

Average age of the vines: 10 years

Alcohol: 12.5%  Résid. Sugar: <2 g/l

Yeld: 5-6 ton/ha  PH: 3,3

Harvest Date: end of September

Vinification: own vineyards, harvesting and transportation of the grapes in plastic boxes, fermentation in steinless steel tanks, malolactic fermentation.

Aging: aged in Armenian oak barrels 8-12 months










 

Blend:  Areni (100%)

Average age of the vines: 15+years

Alcohol: 12,5% Résid. Sugar: <3 g/l

Yield: 6 ton/ha PH: 3.3

Harvest Date: beginning of October

Vinification: hand picking, hand sorting, destemming, fermentation in stainless steel tank, 20 days maceration, malolactic fermentation.

Aging:  12 months in Armenian oak barrels.










 

Blend:  Kangun(100%)

Average age of the vines: 8 years

Alcohol: 12,5% Résid. Sugar: <3 g/l

Yield: 8 ton/ha PH: 3.3

Harvest Date: mid-September

Vinification: hand picking, hand sorting, destemming, soft pneumatic pressing with inert gas. 12 hours cold settling. Three weeks alcoholic fermentation with temperature between 14 to 16C in stainless steel tanks.

Aging:  6 months in Armenian oak barrels.









 

Blend: Areni(50%), Cabernet Sauvignon(25%), Merlot(25%)

Average age of the vines: 10+years

Alcohol: 13,5% Résid. Sugar: <3 g/l

Yield: 6 ton/ha PH: 3.3

Harvest Date: beginning of October

Vinification:  hand harvested in small boxes. Two weeks alcoholic fermentation and maceration with temperature between 26 to 28C in stainless steel tank. Natural malolactic fermentation in stainless steel tank.

Aging:  12 months in French oak barrels.









 

Blend: Kangun(50%), Aligote(25%), Chenin(25%)

Average age of the vines: 8+years

Alcohol: 12,5% Résid. Sugar: <3 g/l

Yield: 6 ton/ha PH: 3.3

Harvest Date: mid-september

Vinification: hand harvested in small boxes. Strict sorting on a selection table at the grapes reception. 12 hours cold settling. Three weeks alcoholic fermentation with temperature between 14 to 16C in stainless steel tank.

Aging:  8 months in French oak barrels.









 

Blend: Kangun

Average age of the vines: 8

Alcohol: 12,5% Résid. Sugar: <5 g/l

Yield: 6 ton/ha PH: 3.3

Harvest Date: beginning of september

Vinification: hand harvested in small boxes. Pressing with an inert atmosphere. The juice is fermented at 14-16ºC for about 3 weeks. Second fermentation is carried out in stainless steel pressure tanks (autoclaves) during 4 months.









 

Blend: Areni (100%)

Average age of the vines: 10

Alcohol: 14% Résid. Sugar: <3 g/l

Yield: 4 ton/ha PH: 3.2

Harvest Date: mid-November

Vinification: Hand harvested in small lots. Strict sorting on a selection table at the grapes reception. Fermentation in stainless steel tank.









 

Blend: Areni, Haghtanak, Kakhet, Karmrahyut

Average age of the vines: 10+ years

Alcohol: 13,5%

Yield: 7 ton/ha PH: 3.3

Harvest Date: middle of September

Vinification: The assemblage is made in accordance with the classical Italian ripasso technology: new wines are brewed with raisin grapes.

Aging: in Armenian oak barrels 6 months.









 

Blend: Voskehat(100%)

Average age of the vines: 10+ years

Alcohol: 13% Résid. Sugar:   <3 g/l

Yield: 7  ton/ha PH: 3.2

Harvest Date: beginning of October

Vinification: gentle pressing of the gapes, only free run juice is used, addition of wine yeasts, fermentation at controlled temperature.









 

Blend: Areni(100%)

Average age of the vines: 10+ years

Alcohol: 12% Résid. Sugar:   <3 g/l

Yield: 6 ton/ha PH: 3.2

Harvest Date: beginning of October

Vinification: crushing-destemming of the grapes, 6-12 hours skin contact of the squeezed juice, fermentation under controlled temperature 12-13 0C.









 

Blend: Areni(100%)

Average age of the vines: 12

Alcohol: 12-13% Résid. Sugar: <2 g/l

Yeld: 8 ton/ha PH: 3,2

 Harvest Date: middle of October

Vinification: own vineyards, harvesting and transportation of the grapes in plastic boxes, fermentation in stainless steel tanks.

Aging: 6-12 months in Armenian oak barrels.









 

Blend: Voskehat (100%)

Average age of the vines: 12

Alcohol: 11-13% Résid. Sugar: <2 g/l

Yeld: 6-8 ton/ha PH: 3,2

 Harvest Date: middle of October

Vinification: free run only, natural settling at 12-14C,  fermentation  in stainless steel tanks.

Aging: aged in Armenia oak barrels 6-12 months.









 

Blend: Karmrahyut (92%), Areni (5%), Kakhet (2%), Meghrabuyr (1%)

Average age of the vines: 7

Alcohol: 14% Résid. Sugar: <2 g/l

Yeld: 7-8 ton/ha PH: 3.5

Harvest Date:  middle of September

Vinification: fermentation in stainless steel tanks with selected yeast, maceration for 10-15 days, fermentation with controlled temperature, malolactic fermentation.









 

Blend: Voskehat

Average age of the vines: 7

Alcohol: 12,5% Résid. Sugar: <3 g/l

Yeld: 7-8 ton/ha PH: 3.2

Harvest Date:  middle of September

Vinification: gentle press of hand-harvested grapes, only free run juice is used, fermentation at low temperature in stainless steel tanks.









 

Blend: Karmrahyut (100%)

Average age of the vines: 7

Alcohol: 13,5% Résid. Sugar: <3 g/l

Yeld: 7-8 ton/ha PH: 3.4

Harvest Date:  second half of September

Vinification: gentle press of hand-harvested grapes, only free run juice is used, fermentation at low temperature in stainless steel tanks.









 

Blend: Voskehat(100%)

Average age of the vines: 10+ years

Alcohol: 11-12% Résid. Sugar: <2 g/l

Yeld: 7-8 ton/ha PH: 3.2

Harvest Date: mid of October

Vinification: free run juice  only, natural settling at 12-14 0C,  fermentation  in stainless steel tank.









 

Blend: Areni(50%), Sireni (50%)

Average age of the vines: 10+

Alcohol: 11-12% Résid. Sugar: <2 g/l

Yeld: 7-8 ton/ha PH: 3.2

Harvest Date: end of October

Vinification: fermentation in stainless steel tanks with active dry yeast, maceration for 10-12 days, malolactic fermentation.









 

Blend: Voskehat(100%)

Average age of the vines: 12

Alcohol: 12,5% Résid. Sugar: <2 g/l

Yeld: 7-8 ton/ha PH: 3.2

Harvest Date: mid of  October

Vinification: hand harvest and manual selection, gentle pressing by pneumatic press, fermentation in stainless steel tanks.









 

Blend:  Areni, Seyrak Areni, Tozot, Movuz

Average age of the vines: 12

Alcohol: 13% Résid. Sugar: <2 g/l

Yeld: 7-8 ton/ha PH: 3.2

Harvest Date: middle of October

Vinification: hand harvest and manual selection, fermentation in stainless steel tanks, malolactic fermentation, aged in Armenian oak barrels.









 

Blend: Voskehat, Khatoun Kharji

Average age of the vines: between 40 and 100+years

Alcohol: 12% Résid. Sugar: 4 g/l

Yield: 7 ton/ha PH: 3.2

Harvest Date: middle of  October

Vinification: Hand harvested in small lots. Gentle pressing. The juice is fermented at 14-16ºC for about 3 weeks. Second fermentation in bottle, méthode traditionnelle.

Aging: aged in a bottle for a minimum of 18 months on the lees.









 

Blend:  Khatun Kharji (70%), Aligote (30%)

Average age of the vines: 15+ years

Alcohol: 13%-14% Résid. Sugar: <2 g/l

Yeld: 3-4 ton/ha PH: 3.2

Harvest Date: end of October

Vinification: hand harvest and manual selection, destemming, fermentation in stainless steel tanks.

Aging: maximum 6 months, 2-3 moths in new, later in 1-3 year old used Armenian oak barrels.







 

Blend: Areni (100%)

Average age of the vines: 13 years

Alcohol: 14%-15% Résid. Sugar: < 2 g/l

Yield: 2-3 ton/ha PH: 3.3

Harvest Date: late November

Vinification: hand harvest and manual selection, destemming, gentle press of semi-withered grapes. Fermentation, which takes around 2-3 weeks, proceeds in two stages: first by introducing wild yeast, then - by employing special pure yeast

cultures which ensure the production of high alcohol

Aging: half a year at least, 4-6 months in new , later in 1-4 year old Armenian oak  barrels.









 

Blend: Syrah, Tannat, Malbec, Petit Verdot

Average age of the vines: 8

Alcohol: 14,2% Résid. Sugar: 2 g/l

Yield: 6-8 ton/ha PH: 3.4

Harvest Date: middle of September

Vinification: hand harvested grapes are selected on the table before cold maceration. Fermentation is carried out at 26-28ºC for 20 days. Malolactic fermentation is realized in tanks.









 

Blend: Chardonnay, Kangun, Viognier

Average age of the vines: 8

Alcohol: 14,2% Résid. Sugar: 2 g/l

Yield: 6-8 ton/ha PH: 3.2

Harvest Date: middle of September

Vinification: hand harvested grapes are pressed. After a cool 24 hour decantation process, the juice is fermented for 20 days at 14-16ºC.









 

Blend: Syrah, Montepulciano, Ancellota, Petit Verdot

Average age of the vines: 8 years

Alcohol: 14% Résid. Sugar: 2 g/l

Yield: 6-8 ton/ha PH: 3.3

Harvest Date: middle of September

Vinification: Hand harvested grapes are double selected on the table before cold maceration.5 days of cold maceration. Fermentation is carried out at 26-28ºC for 20 days. Malolactic fermentation is realized in tanks.

Aging: 14 months in Armenian and French oak barrels.









 

Blend: Colombard, Folle Blanche, Kangun

Average age of the vines: 8 years

Alcohol: 12,5% Résid. Sugar: 7 g/l

Yield: 6-8 ton/ha PH: 3.2

Harvest Date: beginning of August

Vinification: Hand harvested grapes are pressed. After a cool 24 hour decantation process, the juice is fermented at 14-16ºC for 20 days. The second fermentation is carried out in special pressure tanks for 30 days.









 

Blend:  Areni Noir (100%)

Average age of the vines: 8 years

Alcohol: 14% Résid. Sugar: <3 g/l

Yield: 4 ton/ha PH: 3.4

Harvest Date: beginning of November

Vinification: destemming and crushing,“bleeding off” of about 15% of the juice is performed to achieve higher concentration, short process of cold maceration, alcoholic fermentation in stainless steel tanks.

Aging:  14 months in Caucasian oak barrels.









 

Blend:  Voskehat (100%)

Average age of the vines: 8 years

Alcohol: 12,5% Résid. Sugar: <3 g/l

Yield: 4 ton/ha PH: 3.2

Harvest Date: beginning of October

Vinification: a full-bunch press is performed without destemming. The fermentation is constantly performed at 13 C. After the fermentation the wine is aged on the lees for two weeks.









 

Blend:  Areni Noir (100%)

Average age of the vines: 8 years

Alcohol: 12,5% Résid. Sugar: <3 g/l

Yield: 4 ton/ha PH: 3.2

Harvest Date: second half of October

Vinification:  Bunches are directly pressed without additional maceration. The fermentation is constantly performed at 13 C. After the fermentation the wine is aged on the lees for two weeks.









 

Blend: Kangoun (100%)

Average age of the vines: 8

Alcohol: 14% Résid. Sugar: <2 g/l

Yeld: 7-8 ton/ha PH: 3.2

Harvest Date: end of September

Vinification: hand harvest and manual selection, gentle pressing by basket press, fermentation in stainless steel tanks.









 

Blend: Syrah (50%), Kakhet (50%)

Average age of the vines: 8

Alcohol: 12% Résid. Sugar: <2 g/l

Yeld: 7-8 ton/ha PH: 3.2

Harvest Date: end of September

Vinification: hand harvest and manual selection, gentle pressing by basket press, fermentation in stainless steel tanks.









 

Blend:  Syrah (50%), Kakhet (50%)

Average age of the vines: 8

Alcohol: 14,5% Résid. Sugar: <2 g/l

Yeld: 7-8 ton/ha PH: 3.3

Harvest Date: beginning of October

Vinification: hand harvest and manual selection, destemming, skin maceration 12 to 15 days, fermentation in stainless steel tanks.

Aging: 8-12 moths in French oak barrels.









 

Blend:  Areni(100%)

Average age of the vines: 8

Alcohol: 13,5% Résid. Sugar: <2 g/l

Yeld: 7-8 ton/ha PH: 3.3

Harvest Date: middle of October

Vinification: hand harvest and manual selection, destemming, skin maceration 12 to 15 days, fermentation in stainless steel tanks.

Aging: 8-12 moths in French oak barrels.









 

Blend: Areni(100%)

Average age of the vines: 10+ years

Alcohol: 12% Résid. Sugar: <3 g/l

Yield: 7 ton/ha PH: 3.3

Harvest Date: middle of October

Vinification: destemming of grapes, fermentation with skin and pulp in stainless steel tanks,yeasts are added, application of malolactic bacteria.

Aging: in Armenian oak barrels at least 12 months.









 

Blend: Voskehat(100%)

Average age of the vines: 10+ years

Alcohol: 12% Résid. Sugar: <3 g/l

Yield: 7 ton/ha PH: 3.2

Harvest Date: end of September

Vinification: gentle pressing of the gapes, only free run juice is used, addition of wine yeasts, fermentation at controlled temperature.

Aging: in Armenian oak barrels at least 18 months.









 

Blend: Muskat Vardabuyr

Average age of the vines: 12 years

Alcohol: 12,5% Résid. Sugar: 2 g/l

Yield: 8 ton/ha PH: 3.4

Harvest Date: middle of September

Vinification: Gentle pressing of destemmed and crushed grapes in the pneumatic press. Cold maceration during 24 hours in order to extract maximum aromas from the skin. Cold sedimentation and fermentation in stainless steel tanks at low temperatures.








 

Blend: Haghtanak, Kakhet

Average age of the vines: 12

Alcohol: 12,5% Résid. Sugar: 2 g/l

Yield: 8 ton/ha PH: 3.6

Harvest Date: beginning of  October

Vinification: The grapes are destemmed and crushed gently to avoid skin tissue damage. Classic vinification at 30 degrees for 8-10 days.

Aging: aged in Armenian oak barrels for 12 months.








 

 

Blend:  Voskehat(100%)

Average age of the vines: 12  years

Alcohol: 12,5% Résid. Sugar: <2 g/l

Yield: 6,5 ton/ha PH: 3.28

Harvest Date: beginning of October

Vinification: destemming of grapes and gentle pressing of the berries by hydraulic press. 80 % of fermentation occurs in stainless steel tanks with temperature control, 20 % of fermentation occurs in oak barrels. Malolactic fermentation at 17-20 C.

Aging: in Armenian oak barrels at least 3 months.







 

Blend: Kakhet, Haghtanak

Average age of the vines: 11 years

Alcohol: 13,3% Résid. Sugar: <2 g/l

Yield: 7 ton/ha PH: 3.36

Harvest Date: beginning of October

Vinification: destemming of grapes, fermentation with skin and pulp in stainless steel tanks 9-11 days, application of malolactic bacteria.

Aging: in Armenian oak barrels at least 6 months.


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