Gevorkian Ariats Kangoun Carbonic Karasi Natural Wine hails from Armenia, one of the oldest wine-producing countries in the world. Crafted from the Kangoun grape variety, grown in the fertile Ararat Valley, this wine undergoes a unique 15-day carbonic maceration process, where whole berries ferment inside their skins without the addition of sulfites. After fermentation, the wine is aged for six months in century-old Armenian clay amphorae, known as karases, which impart a distinctive character to the final product. With an alcohol content of 12.5%, this wine showcases the rich heritage of Armenian winemaking.
Crafted from the indigenous Kangoun grape variety, this golden-hued wine opens with a delicate bouquet of ripe apricots and white mulberries, evoking the essence of Armenia’s fertile Ararat Valley. Each sip reveals layers of rich, ripe fruit flavors, seamlessly blended with the subtle nuttiness of fresh almonds and the smooth, honeyed texture of natural beeswax.
The wine’s lingering finish is a true highlight, characterized by a gentle tannic structure that adds depth and sophistication. As the flavors unfold, they are complemented by a refined note of wild forest apples, providing a refreshing yet earthy complexity. This harmonious balance of ripe fruit, light tannins, and natural sweetness creates a truly memorable drinking experience.
Gevorkian Ariats Kangoun Carbonic Karasi is a wine that only improves with proper storage. If kept under the ideal conditions—at a temperature range between 5°C and 20°C, with a relative humidity of up to 85%—this wine can be enjoyed indefinitely. To preserve its delicate flavors and aromas, it is crucial to store the bottle indoors, away from strong odors, in a well-ventilated area that shields it from direct sunlight.
For the best tasting experience, serve this exquisite wine chilled at a temperature between 10°C and 14°C. Whether paired with a fine meal or enjoyed on its own, Gevorkian Ariats Kangoun Carbonic Karasi offers a refined taste of Armenia’s ancient winemaking tradition, inviting you to savor every moment.
What is Carbonic Maceration?
Carbonic maceration is a natural fermentation technique where whole grapes are fermented in a carbon dioxide-rich environment before being crushed. This process enhances the wine’s fruit-forward character, creates soft tannins, and introduces playful, lifted aromatics — often resulting in wines that are fresh, juicy, and vibrant, with minimal bitterness and maximum drinkability.
What is Natural Wine?
Natural wine refers to a minimal-intervention approach to winemaking that uses organically or biodynamically grown grapes, native yeasts, and no additives or filtration. Natural wines are unrefined, vibrant, and expressive, allowing the true nature of the grape and terroir to shine without interference.
