Armenia produces wine across three main regions: Vayots Dzor, the historic cradle of Armenian winegrowing around the village of Areni, Aragatsotn, on the foothills of Mount Aragats, and Armavir, the largest of the three, on the Ararat plain. Vineyards sit at an average altitude of around 1,500 metres, with individual plots ranging between 900 and 1,800 metres depending on the area. The climate is continental, with cold winters and hot, dry summers, marked by wide day-to-night temperature swings that help preserve aromatic freshness in the grapes. Soils are of volcanic origin, enriched with limestone on the higher ground of Aragatsotn and more clay-sand based in the lower-lying areas. Indigenous varieties dominate the vineyard, notably Areni Noir for red wines and Voskehat for white, alongside Kangun, Garan Dmak and Kakhet. The Areni region has yielded the remains of the oldest known winery, dating back around 6,100 years.
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Armenia produces red, white and rosé wines. The reds, made mainly from Areni Noir, show a light to medium-deep colour, fine, silky tannins and lively acidity, with aromas of cherry, violet and pepper. Oak-aged cuvées develop notes of forest fruit, spice and undergrowth, gaining complexity with time. The whites, led by Voskehat, are marked by aromas of stone fruit, pear, melon and white flowers, with a full texture and good ageing potential. International varieties such as cabernet sauvignon, pinot noir and aligoté round out the vineyard on some estates. These wines pair well with grilled meats, roast lamb, aged mountain cheeses and, for the whites, grilled fish and spiced vegetable dishes.
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