This deep red wine is made from the Haghtanak grape variety grown in the Ararat Valley, using the intra-berry fermentation method (carbonic maceration for 15 days without added sulfites) and aged for 6 months in 100-year-old Armenian clay amphorae (karases).

The aroma envelops you with delicate notes of spring lilac and blackcurrant, while the palate is dominated by wild berries and ripe blackthorn. The lingering aftertaste, with velvety tartness, is enhanced by hints of overripe blackberries and dark chocolate.