200 Years of Winemaking Finesse

The sun-drenched masonry is of reddish-ochre tufa. The cellars are 10 meters deep with arches that span 9 meters. The building brilliantly combines 20th century Armenian architecture with European engineering. The external pillared walls are awash in sunlight, while down inside time seems to be frozen.

The grape is hand-picked and transported to winery in 12–15-kilogram boxes. We process it by the most modern approaches (phenolic control, reductive vinfication, underwater ageing) and/or ancestral techniques in karases.

Dry wines are aged in 225 litre medium roast barrels, made of fragrant strong oak from Artsakh, split and kept for years under the sun and the rain. Special wines (dessert and fortified) are aged in 300-500 litre vats that often have been used for extended periods for ports or cognac spirits.