This golden-colored wine is made from the Kangun 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 offers delicate notes of ripe apricot and white mulberry, while the palate is dominated by ripe fruits, complemented by fresh almonds and natural beeswax. The long aftertaste, with a touch of tannins, is enriched by hints of wild forest apple.