JRAGHATSPANYAN RED DRY WINE 2021

Red wine production / Technological schemes 

Selective, manual harvest and transport with boxes of 10-12 kg. Secondary selection, processing with a crusher-destemmer, pumping the pulp to the fermenter. Fermentation at a temperature of 25-28°C from 7 to 12 days and pressing. Transfer from yeast sediment after 1.5-2.0 months and blending of wine materials from different vineyards. Aging 6 months 50% in old barrels and 50% in stainless steel tanks. Egalization, after 2.0 months of treatment for crystal stability. Aging 2-3 months, bottling, bottling at least 4 months.

Origin / Ararat valley, Bambakashat village, Armavir Region - Armenia.

Grape varieties /Tigrani 70% , Karmrahyut 30%.

Climate / continental, dry (annual number of hours of sunshine: 2700 hours), with a long (4-5 months) hot summer, the average temperature (January/July) is -5.1°С, +25.3°С. A feature for grapes is temperature attacks (up to 20 ° C) during ripening. The average rainfall during the growing season is 165 mm. The sum of annual active temperatures (+10.0 °С and more) - 3960.

Soil / Alluvial gray-meadow soils were formed on the Ararat plain at an altitude of 800-950 m.  High content of carbonates (3-7%) and a low content of humus (1.5-2.0%), clay and sandy loam texture. 

Vinification / Aged in Caucasian old oak barrels for 6 months.

Tasting notes / Full-bodied, berries and floral tones with pronounced aromas of black currant, cherry, roses and spices enriched with the full-bodied, fruity, balanced and velvet tannic taste. Delicate, long aftertaste.

Food Pairing / Dishes of beef and lamb, solid types of cheese.

Alcohol / 14.5%