Winery Maran - Arpa Areni Red Semi Dry

Winery MaranArpa Areni Red Semi Dry

The Arpa Areni Red Semi Dry of Winery Maran is a wine from the region of Yerevan.
This wine generally goes well with
The Arpa Areni Red Semi Dry of the Winery Maran is in the top 0 of wines of Yerevan.

Details and technical informations about Winery Maran's Arpa Areni Red Semi Dry.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Avesso

Structured, full-bodied whites with a pale golden hue, ample mouth and moderate acidity, showing aromas of white-fleshed fruits (pear, apple), ripe citrus (orange, mandarin) and mineral notes. More powerful than the average Vinho Verde, with fine ageing potential. Star of the Baião sub-region of Vinho Verde DOC, a perfect match for grilled fish and seafood. Native Portuguese white grape of Vinho Verde.

Informations about the Winery Maran

The winery offers 27 different wines.
Its wines get an average rating of 3.8.
It is in the top 25 of the best estates in the region
It is located in Yerevan
Find the Winery Maran on Facebook

The Winery Maran is one of of the world's great estates. It offers 23 wines for sale in the of Yerevan to come and discover on site or to buy online.

Top wine Yerevan
In the top 650 of of Armenia wines
In the top 150 of of Yerevan wines
In the top 650000 of wines
In the top 1500000 wines of the world

The wine region of Yerevan

Province of the Armenian capital at the foot of Mount Ararat, vineyards at altitude 800-1,400 m on volcanic soils, ungrafted vines. Areni Noir signature indigenous red: elegant and structured with notes of red cherry, raspberry, pomegranate, undergrowth, spices and a mineral touch, fine tannins and freshness — compared to Pinot Noir. Voskehat "king of varieties" rare white (citrus, green apple, almond). Tchilar complement.

The word of the wine: Presses

The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.

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