Origin: Vayots Dzor Region
Harvest date: Beginning October
Climate: Severe continental climate. Vineyards are situated at an altitude of 1.200 - 1.500 meters above sea level.
Viticultural facts: Average of 6 tons / hectare of grapes production.
Winemaking: Hand harvested in small boxes. Last strict sorting on a selection table at the grapes reception. Two weeks alcoholic fermentation and maceration with temperature between 26 to 28C in stainless steel tank. Natural malolactic fermentation in stainless steel tanks.
Ageing: 12 months in Armenian oak barrels.
Tasting notes: Cherry red color with purple shade. Pleasant nose with dominant wood's smells (vanilla, licorice, roasted coffee, eucalyptus, coconut butter) on a background with cherry, blackberry plus spicy notes pepper and clove. Elegant in mouth, to finish on good alcohol content still loaded of intense aromas from wood barrels.
Examples of side dishes: Lamb preparations, meat with sauce, roast poultries, soft cheeses, forest fruits pies.
Ideal temperature: Serve between 16 to 18°C
Winemaker: Mathieu Bessonnet
Consulting winemaker: Jean-Baptiste Soula
Distinction: Silver Medal - DWWA 2014 (Decanter World Wine Awards) - London, UK, 3 stars - 1001Degustations.com 2014, France