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Blend: Pomegranate 100%

Mode of production: crushing and fermentation of whole fruits, fermentation temperature 15-16° C.

Tasting notes: wine of cognac-red color, refreshing sourness, intense aroma and taste pomegranate seeds and pleasant astringency of the fetal rind, a long pomegranate aftertaste with pleasant soft tannins.

Gastronomy: perfectly complemented with soft cheeses, white meat dishes of turkey and chicken, salads. A wonderful aperitif, and can also become an excellent digestive.

Wine Serving emperature: 8°-12° С.

Apricot wine is made from the local apricot variety Sateni. Apricot is grown in Vayots Dzor region, Armenia. For production, classical technology is practiced specifically for this style of wine. Fermentation of the mash is stopped by a sharp decrease in temperature. Before cold bottling, the wine stays in an inert space, at a temperature below 0ºC  so that the wine retains a fresh and typical fruity aroma.

The residual sugar in the wine is 30 g/l
Apricot Sateni 100%
Serving temperature: 10-15ºC

The gentle acidity of the cherry wine emanates from the methodology used to make this wine: Cherry stones are kept and used in the fermentation process of the wine. This wine has a bright ruby color and is remarkable with its flashy sparkles, fragrances of after-rain leaves and wild berries, astringent aroma of cherry stones with an enveloping rich taste of fresh, red fruits as well as its pleasant aftertaste of fragrant tea brewed with wild fruits.

Residual sugar in wine: 30-80 g/l
Serving temperature: 16-18ºC

Blackberries’ succulence, sweet-sour flavor and rich vitamin content make them very attractive for winemaking. This wine features a mahogany red color flowing into succulent bordeaux. It stands out for its fascinating aroma of sweet black berries, bright berry taste with light acidity and enveloping flavors of oak with gentle tannin aftertaste of mountain berries.

Residual sugar in wine: 30-80 g/l
Serving temperature: 16-18ºC

World renowned Armenian apricot is the succulent fruit of the apricot tree. In the Ancient East, the second millennium BC, in Akkadian scripts it was a distinguished fruit called “the Armenian mountain apple”. The wine has a warm orange color, a subtle aroma of apricot and gentle velvet flavors of blooming apricot trees, a harmonious taste of ripe apricot and a long-lasting aftertaste of dried apricots.

Residual sugar in wine: 30-80 g/l
Serving temperature: 10-15ºC

Тhe lovers of fruit wines will appreciate the rich flavour and the intensity of the most opulent Pomegranate wine from the 365 collection. The wine is produced in accordance with a unique technology developed by Gevorkian Winery experts using pomegranates cultivated in Meghri region’s orchards where fruits grown under an intense hot sun typical of this most southern region of Armenia, Syunik. It is aged for 6 months in Karabagh oak barrels.
This cinnabar (Chinese red) colored wine presents a gracious bouquet with a soloing intensive pomegranate flavor and a succulent tannin aroma, crowned with a long lasting pomegranate aftertaste complemented with vanilla and chocolate flavors. This wine is aged in Karabagh oak-tree barrels for 6 months.

Residual sugar in wine: 30-80 g/l
Serving temperature: 16-18ºC

Хотя гранат известен человечеству уже тысячи лет, его использование в виноделии очень избирательно. В мире известно лишь несколько сортов граната, сочность и сладость которых достаточно душны для виноделия. К этим уникальным сортам относится и армянский гранат.
Кристально чистое вино имеет прозрачные красные и коричневые оттенки, пурпурный блеск, освежающую кислинку, нежный аромат, привкус зерен граната, приятную кислинку кожуры плода и продолжительное гранатовое послевкусие с приятными и нежными танинами.

Остаточный сахар в вине: 30–80 г/л.
Температура подачи: 16–18°C.