Variety Lalvari grape (indigenous Armenian variety)
Region Tavoush region, located in the North of Armenia
Country Armenia
Store bottles on their sides in a cool place (8ºC to 10ºC)
away from direct light.
The Wine Making
– Harvest takes place when the sugar level of the grape is 19-20%
– Lalvari grape variety is processed for wine production
– Grape juice sulphites to 50 ml/l and sent to fermentation
– Containers are filled with 90% of their capacity for yeast fermentation
– Fermentation process is done between +16 to +20 degrees
– After the fermentation, the wine is separated from the sediments of the yeast and sulphitation takes place around 25-30 mg/l
– After 1 to 1,5 months wine is relocated to other containers for the second time to dispose of the sediments
– No ageing
Tasting Notes
A clean, light and bright yellow colored wine with notes of freshness, a citrus kind flowers, with a beautiful melange of quince and pineapple.
Technical Data
Alc./Vol.: 12%
Total Acidity: 5.17
PH: 3.34