Stainless steel for fermentation, followed by a 12-month elévage in first-use 220-liter barrels. The oak comes from forests in the region of Artsakh and imparts more texture and aroma than its French or Hungarian counterparts. The result is a generously oaked white wine with aromas of ripe stone fruit and a supple texture. Pair this full-bodied wine with firmer fish, poultry, or creamy dishes.

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Gold in the glass, this barrel fermented Voskehat has prominent aromas of ripe stone fruits, summer blossom and hints of grapefruit complemented by sweet toast. With bright acidity and creamy texture the palate shows notes of lemon, peach, melon and roasted almonds that linger for a while after the sip.