Winery Voskevaz (ՈՍԿԵՎԱԶ)Vanakan
Red wine
This wine generally goes well with
The Vanakan of the Winery Voskevaz (ՈՍԿԵՎԱԶ) is in the top 30 of wines of Armenia and in the top 5 of wines of Aragatsotn.
Wine flavors and olphactive analysis
On the nose the Vanakan of Winery Voskevaz (ՈՍԿԵՎԱԶ) in the region of Aragatsotn often reveals types of flavors of chocolate, oak or red fruit and sometimes also flavors of black fruit.
Details and technical informations about Winery Voskevaz (ՈՍԿԵՎԱԶ)'s Vanakan.
Discover the grape variety: Onchette
A very old grape variety that was once grown on the left bank of the Drac Valley in the south of the Isère department - Cordéac, Saint Jean d'Hérans, Saint Baudille et Pipet, ... -. Virtually unknown in other French wine-growing regions, it is very little propagated today, although it is registered in the Official Catalogue of wine grape varieties, list A1. According to Thierry Lacombe (I.N.R.A./Montpellier), it is the result of a natural intraspecific cross between the white gouais and the chatus, as is also the serenèze of Voreppe.
Last vintages of this wine
The best vintages of Vanakan from Winery Voskevaz (ՈՍԿԵՎԱԶ) are 2015
Informations about the Winery Voskevaz (ՈՍԿԵՎԱԶ)
The Winery Voskevaz (ՈՍԿԵՎԱԶ) is one of of the world's greatest estates. It offers 21 wines for sale in the of Aragatsotn to come and discover on site or to buy online.
The wine region of Aragatsotn
The wine region of Aragatsotn of Armenia. Wineries and vineyards like the Domaine Voskevaz (ՈՍԿԵՎԱԶ) or the Domaine Tariri produce mainly wines red, white and sweet. On the nose of Aragatsotn often reveals types of flavors of cherry, blueberry or tropical fruit and sometimes also flavors of floral, cranberry or strawberries. We currently count 5 estates and châteaux in the of Aragatsotn, producing 42 different wines in conventional, organic and biodynamic agriculture.
The word of the wine: Rosé de saignée
A method of making rosé wine that consists of partially draining a vat of red wine after a few hours of maceration. The longer the maceration, the stronger the colour. This practice gives rich and expressive rosés.
