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The wine is produced from Kangun grape variety grown in the Ararat Valley, by the intra-berry fermentation method (carbonic maceration for 15 days without adding sulfites) and aged for 6 months in hundred-year-old Armenian clay amphora-karases.
The wine has golden color. The aroma envelops with delicate shades of ripe apricot and white mulberry, the taste is dominated by ripe fruits, in conjunction with fresh almonds and beeswax, have long-lasting aftertaste.