The golden-colored wine is made from Kangun grapes by the method of internal fermentation (carbonic maceration for 15 days without adding sulfides) and aged for 6 months in hundred- year-old clay Armenian amphorae-caras. The aroma envelops with delicate shades of ripe apricot and white mulberry, the flavor is dominated by ripe fruits combined with fresh almonds and natural beeswax, and in the aftertaste - forest wild apples with slight tannins.
The golden-colored wine is made from Kangun grapes by the method of internal fermentation (carbonic maceration for 15 days without adding sulfides) and aged for 6 months in hundred- year-old clay Armenian amphorae-caras. The aroma envelops with delicate shades of ripe apricot and white mulberry, the flavor is dominated by ripe fruits combined with fresh almonds and natural beeswax, and in the aftertaste - forest wild apples with slight tannins.
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