• $35.00
    Unit price per 
Tax included.


White wine production / Technological schemes 

Selective, manual harvest and transport with boxes of 10-12 kg. Cooling of grapes, secondary selection, processing with a crusher-destemmer, pumping the pulp to a pneumatic press, separation of the must (15-18 ° C) for white wine. Clarification with cooling and pouring from the sediment. Fermentation at a temperature of 17-18°C from 10 to 14 days. Transfer from yeast sediment after 1.5-2.0 months and blending of wine materials from different vineyards. After 1.0-1.5 months of treatment for protein and crystal stability. Aging 2-3 months, bottling, bottling at least 3 months.


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

Grape varieties /Kangun 70 %, Garan Dmak 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 / Fermentation in Caucasian oak barrel.

Tasting notes / Floral, fruit delicate aroma with pear, green apple and orange, harmonious, fruit delicate taste with balanced acidity.

Food Pairing / White meat and fish meals, soft cheese.

Alcohol / 13,5%