Origin: Vayots Dzor region
Harvest date: Early October
Climate: Continental climate. Vineyards are situated at altitudes of 1000 - 1200 meters above sea level.
Yield: 65 hl/ha
Winemaking: Manual harvest. Free-run juice is left to rest in contact with skin for about 10 hours before pressing. Two weeks of alcoholic fermentation at the temperature between 14 to 16°C in stainless steel tanks.
Tasting notes: This wine has a pale pink hue. Nose evokes strawberry and banana, mouth is crispy.
Food pairing: Ideal for seafood. Pairs well with veal and chicken dishes.
Serving temperature: 12°C
Consulting winemaker: Jean-Baptiste Soula