Terroir

Vineyard: V. Agdzk, Aragatsotn maz, Armenia
Area: 2 ha
Height: 1250 m above sea level
Exposure: South, South-West
Soil: calcareous, light, and stony
Age of the Vine: 7 years. The cuttings of Voskehat variety are taken from Vines with average age of 120. They are propagated and tested before planting. The cuttings are unvaccinated and grow on their own roots.
Vineyard Density: 2657 vines/ha
Harvest: 6,5 tons from a hectare (2,4 kg from a vine)
Wine production: 325 deciliters per hectare

Winemaking

Making the Wine

Date of Harvest: First ten days of October
Harvesting Grapes: Handpicked, baskets with 14 kg capacity utilized
Crushing: Destalking of grapes and soft press of the berries
Pulp Infusion: 12-24 hours
Pressing: Hydraulic press. Gentle and slow pressing. Complete sedimentation of the must with low temperature.
Fermentation: 80 % occurs in stainless steel tanks with temperature control
Fermentation Temperature: 12-16 C 20% of fermentation occurs in oak barrels (225 l), /Bordeaux Type/. After 1/3 of fermentation is complete, controlled aeration is practiced. Batonnage every 5-7 days during 1-2 months with regular organoleptic testing.
Malolactic fermentation: Application of Malolactic bacteria, 17-20 C
Aging:  In Armenian Oak barrels, minimum 3 months
Filling: June, 2013
Bottle aging: 6 months
Production: 5820 bottles
Packaging: Burgundy bottles, 750 ml, 6 bottle case

Technical chemical description
pH 3.28
Alcohol: 12.7 % by vol
Total acidity: 5.6 g/l
Extract:  19.8
Polyphenols: 2308 mg/ml

Wine Characteristics

Color: straw yellow
Bouquet: Green apple with citrus hints combined with floral notes and slight complements of vanilla.
Taste: fresh, soft, energizing, with pleasant acidity
Gastronomy: It is recommended to serve at 10-12 C, with seafood and Armenian brook trout.

Terroir
Vineyard: v. Agdzk, Aragatsotn province, Armenia
Area: 8 ha
Height: 1250 m above sea level
Exposure: South, South-West
Soil: calcareous, light and stony
Age of the Vine: 11 years. The cuttings of Kakhet grapes are taken from Vines with average age of 50. Akhtanak variety cuttings are 35 years old and are propagated tested before planting. The cuttings are unvaccinated and grow on their own roots.
Vineyard Density: 2657 vines/ha, Kakhet, 2667 vines/ha, Hakhtanak
Harvest: 6,5 tons from a ha (2,4 kg from a vine) Kakhet
8 tons from a ha ( 3,0 kg from a vine) Hakhtanak
Wine production: 325 deciliters per hectare /Kakhet
400 deciliters per hectare/Hakhtanak
Winemaking
Date of Harvest: First ten days of October
Harvest: hand-picked grapes, baskets with 14 kg capacity utilized
Crushing: Destalking of grapes and soft press of the berries
Fermentation: Stainless steel tanks utilized.
Fermentation Temperature: 25-28 C
Infusion and Pulp fermentation: 9-11 days
Pressing: Hydraulic press, soft pressing
Malolactic fermentation: Application of Malolactic bacteria, 17-20 C
Aging: In Armenian Oak barrels, minimum 6 months
Filling: November, 2013
Bottle aging: 4 months
Production: 18 500 bottles
Packaging: Burgundy bottles, 750 ml, 6 bottle case

Technical chemical description
pH 3.36
Alcohol: 13.3 % by vol
Total acidity: 5.6 g/l
Extract: 26.5
Polyphenols: 2308 mg/ml
Wine Characteristics
Color: intense red with purple highlights
Bouquet: Ripe cherry with hints of plum and blackberries combined with persistent nuances of toast and vanilla acquired from wooden barrel
Taste: velvety, full bodied, harmonic, rich with tannins
Gastronomy: Served at 16-18 C with spiced red meat