“Vibrant, juicy and layered with beautiful acidity that comes from the high altitudes. The floral and spicy notes give way to a full-bodied white and the final blend is like a symphony on ones pallet.” Alberto Antonini, OENOLOGIST
VOSKEAT & GARANDMAK
Vosk , gold in translation, pays homage to two distinct native Armenian grape varieties which come together beautifully to create the authentic spirit of this wine.
Ancient indigenous varieties, archaeological evidence suggests that both Voskak and Garandmak, have been present in Armenia for millennia. Voskat in translation Golden seed is considered Queen of Armenias grapes. It is a delicate golden coloured grape with small compact, relatively thin skinned berries and cross shaped bunches. Garandmak, in translation Fatty tail, one of the most popular grapes, is a much hardier variety, greenish yellow in colour, with larger thicker skinned berries and compact bunches.
TERRITORY
Although both varieties are present throughout Armenias territory, the exceptional terroir of Vayots Dzor, with its high altitudes, low vigor Phylloxera free, rocky, sandy soils coupled with elevated daytime temperatures contrasting with the cool nights, yield distinctively balanced fruit in this region and highlight the full potential of these grapes. The grapes for Vosk are sourced from old vineyards at altitudes of 1400 meters (4500 ft) from vines grown on original ungrafted roots.
AGING
Fermentation occurs in large, temperature controlled concrete vats which are left rough deliberately to favor micro oxygenation using only natural yeast. Aging then continues in concrete vats for eleven months with further six months in bottle. Concrete is preferred to stainless steel as they allow the wine to breath over the aging period enhancing the wine character.
A blend of Voskeat and Garandmak, two ancient, native varieties that have been present in Armenia for millennia
30-40 year old vines located 1,400 MASL
Sub-alkaline, sandy, soil rich in limestone and large stones
Hand harvested
Fermented with indigenous yeast in concrete
Aged 11 months in concrete, followed by a further 6 months in bottle
