Zorah
Karasi Areni Noir 2023
| Denomination | N/A |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Armenia (Armenia) |
| Grape varieties | 100% Areni Noir |
| Aging | Aged for about 12 months in large local amphorae (karasi) followed by a further 6 months of bottle ageing. |
- Vintage and style: Still dry red 2023, 13.5% vol, bright ruby colour
- Grape variety and region: 100% Areni Noir, Vayots Dzor, Armenia, vineyards at 1,400 metres
- Fermentation: In concrete vats at controlled temperature, with indigenous yeasts
- Ageing in karasi: 12 months in traditional buried amphorae and 6 months in bottle
- Tasting notes and pairings: Red fruits, spices, smoky hints; silky tannins, ideal with grilled dishes
Description
What kind of wine it is
Karasi Areni Noir produced by Zorah is a protected designation Armenian red wine that enhances the Areni Noir grape variety, vinified in concrete and matured in amphora. On the palate, it stands out for its medium-full body, dense and juicy, perfectly balanced by a vibrant freshness. The tasting reveals a velvety texture, enriched by ripe and harmonious tannins. The bouquet opens with notes of wild berries and refined smoky hints, finishing with a long, spicy aftertaste.
Where it comes from
The grapes come from the mountainous region of Vayots Dzor, from vineyards cultivated at a high altitude of around 1,400 metres. In these lands immune to phylloxera, the vines grow on their own roots in sandy and calcareous soils, rich in large stones. The harsh climate and the particular composition of the soil give the wine a natural acidity and an elegant structure.
How it is produced
Fermentation takes place in raw concrete vats using indigenous yeasts. The wine matures for about twelve months in the characteristic buried karasi amphorae, which allow for slow and complex maturation. The process concludes with a further six months of ageing.
History and Curiosities
Karasi by Zorah celebrates 6,000 years of Armenian winemaking history, showcasing the ancient indigenous grape variety Areni Noir grown in the extreme terroir of Vayots Dzor. This elegant red combines tradition and modern vision: it ferments with native yeasts and matures for a year in traditional partially buried clay amphorae, the typical karas.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
A marvelous idea began to take shape and never one to follow tradition, Zorik changed his mind about buying a vineyard in Tuscany in favour of returning to his ancestral roots in Armenia. He decided to restore traditional vinicultural values with a modern approach and create truly profound wines which would speak of this magical place. It took a dream, time, determination and a team of motivated professionals to make it all come together and after almost ten years of intense work the winery produced its first vintage.
With boundless enthusiasm and unshakable faith Zorik continues to step beyond the dream and take the adventure further. His powerful vision, of creating unique wines of undiluted quality, has become an integral part of the wineries philosophy and with each new chapter of its story Zorah wishes to expose Armenia’s potential in creating wines which rival the best in the world. Read more
| Name | Zorah Karasi Areni Noir 2023 |
|---|---|
| Type | Red still |
| Denomination | N/A |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Areni Noir |
| Country | Armenia |
| Region | Armenia |
| Vendor | Zorah |
| Story | History and Curiosities Karasi by Zorah celebrates 6,000 years of Armenian winemaking history, showcasing the ancient indigenous grape variety Areni Noir grown in the extreme terroir of Vayots Dzor. This elegant red combines tradition and modern vision: it ferments with native yeasts and matures for a year in traditional partially buried clay amphorae, the typical karas. |
| Origin | Rind village, Vayots Dzor region, Armenia |
| Climate | Extreme climate (Vayots Dzor) |
| Soil composition | Sub-alkaline sandy soil rich in limestone with large stones |
| Production technique | Fermentation in concrete vats at controlled temperature with indigenous yeasts; ageing for about 12 months in large traditional amphorae (karasi) |
| Wine making | Fermentation in rough concrete vats at controlled temperature using only indigenous yeasts; ageing for approximately 12 months in large local amphorae (karasi) followed by a further 6 months of ageing in bottle. |
| Aging | Aged for about 12 months in large local amphorae (karasi) followed by a further 6 months of bottle ageing. |
| Allergens | Contains sulphites |