The flavor of microbio in wine of Artsakh

Discover the of Artsakh wines revealing the of microbio flavor during the olphactive analysis (nose) and during the gustative analysis (mouth).

More information on of Artsakh flavors

The wine region of Artsakh of Armenia. Wineries and vineyards like the Domaine Kataro or the Domaine Kataro produce mainly wines red, white and sweet. On the nose of Artsakh often reveals types of flavors of smoke, blackberry or black olive and sometimes also flavors of microbio, pomegranate or dark fruit. We currently count 4 estates and châteaux in the of Artsakh, producing 10 different wines in conventional, organic and biodynamic agriculture.

The wines of Artsakh go well with generally quite well with dishes .

News on wine flavors

Andrew Jefford: ‘Telling stories about terroir will lead us astray’

A domaine’s long history hoists its inanimate wines into life; biography brings meaning to the simple sensual pleasure of tasting a grower’s efforts. It’s important, though, to know what we are doing when we tell stories. And to know what to tell them about. Winemakers take the messy chaos of natural processes and add discipline, giving shape and direction to produce a stable and enticing wine. This was never nature’s intent. The storyteller takes a messy chaos of random events, either imagined ...

Scientists find new clues to ‘billion-dollar’ vine diseases

New research on grapevine trunk diseases has shown how fungi can collaborate to attack a vine via a kind of ‘extracellular bomb’. Antioxidants may help wineries to fight back, said the international group of researchers led by the University of Massachusetts Amherst. Grapevine trunk diseases (GTDs) have been of growing concern to vineyard owners in recent decades. Almost 20% of the world’s vineyards were affected, said the International Organisation for Vine & Wine in 2015. A 201 ...

Andrew Jefford: ‘Arresting and generous, but without vulgarity or excess’

Layers of colour in the sky before me: indigo, peach, salmon. In the rear-view mirror, the gold was catching fire. As I drove down through the lonely, Mistral-chilled vines of Babeau-Bouldoux towards nearby St-Chinian, I was thinking about what Christine Deleuze of Clos Bagatelle had just said. ‘When you came to visit 10 years ago,’ she reminded me, ‘you said we needed to wait another decade for a market breakthrough. Today you’ve said we need to wait another decade or two. So when, exactly, wil ...