Origin: Vayots Dzor
Harvest date: Beginning October.
Climate: Continental climate. Vineyards are situated at an altitude of 1.300 - 1.500 meters above sea level.
Viticultural facts: Average of 7 tons / hectare of grapes production.
Winemaking: Hand harvested. Grapes are destemmed and crushed. Free juice is left in contact with the skin in the pneumatic press during 10 hours but without pressing. Cold settling of the juice. Fermentation in stainless steel tanks. The temperature is carefully controlled at around 16°C. This step lasts from 8 to 15 days.
Tasting notes: Nose evokes strawberry & banana, the mouth is crispy.
Food pairing: Ideal for seafood. Pairs well with veal and chicken dishes.
Consulting winemaker: Jean-Baptiste Soula