Winery Proshyan - Arcruni Khardjy

Winery ProshyanArcruni Khardjy

The Arcruni Khardjy of Winery Proshyan is a wine from the region of Ararat.
This wine generally goes well with
The Arcruni Khardjy of the Winery Proshyan is in the top 0 of wines of Ararat.

Details and technical informations about Winery Proshyan's Arcruni Khardjy.

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

Discover the grape variety: Baco

Lively whites with pronounced acidity, a pale golden robe, a light, nervous palate, and discrete aromas of citrus (lemon) and slightly foxy hybrid notes. Disease-resistant. Mainly used for distillation into Armagnac; represents a significant share of the Landes vineyards and defines the aromatic identity of Gascon eaux-de-vie (characteristic rancio notes). French white hybrid obtained in 1898 by François Baco (folle blanche × noah).

Informations about the Winery Proshyan

The winery offers 44 different wines.
Its wines get an average rating of 3.4.
It is in the top 35 of the best estates in the region
It is located in Ararat

The Winery Proshyan is one of of the world's great estates. It offers 37 wines for sale in the of Ararat to come and discover on site or to buy online.

Top wine Ararat
In the top 650 of of Armenia wines
In the top 200 of of Ararat wines
In the top 50000 of wines
In the top 1500000 wines of the world

The wine region of Ararat

Armenian valley between Mount Ararat and the Araxes river, vineyards at 1,000–1,600 m on volcanic soils (basalt, tuff, pumice), one of the world's oldest winemaking sites (Areni cave, 6,100 years old). Areni Noir is the signature native red: elegant and silky with red cherry, raspberry, faded rose, spices and volcanic mineral notes, fine tannins — often compared to Pinot Noir. Voskehat textured and Kangun fresh in whites. Quality renaissance since 2000.

The word of the wine: Reassembly

During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.

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