The grapes for Zorah’s Yeraz, come from small vineyard parcels which encompass the ancient Areni grape variety which have survived and evolved through the ages.

Fermentation takes place in rough, temperature controlled, concrete tanks using only natural yeast, while the aging is in traditional amphorae of varying sizes for almost 24 months with short passages in large untoasted cask to soften tannins. Further aging for 12 months in bottles.

Yeraz is like a blend of cru Burgundy mixed with top Sangiovese in character but with its own distinctive hints of spice and crushed raspberry.