Fermentation occurs in large, temperature controlled concrete vats which are left rough deliberately to favours micro oxygenation using only natural yeast. Aging then continues in concrete vats for eleven months with further six months in bottle. The wine is vibrants, juicy and layered with beautiful acidity that comes from the high altitudes of Vayots Dzor. The floral and spicy notes give way to a full-bodies white and the final blend is like a symphony on one's pallet. The wine is made from the Voskehat and Garan Dmak varieties.