Made from 100% old vine Areni, ARAG is fermented in clay amphora, racked and aged an additional 8 months in amphora.

This is the second vintage of Arag. On the palate this medium bodied wine is quite rich and layered. Over time more floral elements emerge as do cherry and pomegranate flavors. Arag shows how ancient Armenian winemaking methods can be deployed to make a delicious modern wine.

TECHNICAL INFORMATION:

Grape Blend: 100% Areni (an indigenous Armenian Red variety). Grapes purchased from an Aghavnadzor village vineyard, elevation 1400 meters, average vine age 50 years. Volcanic soil.

Winemakers: Federico Renzi

Fermentation: 100% destemmed, fermented in traditional Armenian clay amphorae.

Wood Aging: None (after racking the wine is aged an additional 8 months in amphorae).

Residual Sugar: 0.2 g/l                        Acidity: pH 3.5

Alcohol Level: 13.5%

Quantity Produced: 700 cases