HOW IS ARMENIADA CREATED
The journey of Armeniada Brandy begins in the lush vineyards of Artashat, a region celebrated for its fertile soil and ideal climate for viticulture. The unique conditions of this Armenian region play a crucial role in shaping the character of Armeniada Brandy, imparting it with distinctive flavors that set it apart from other brandy.
Grape Varieties Armeniada Brandy is primarily crafted from the native Armenian grape varieties, with a focus on those that thrive in the region’s specific terroir. Among these, the Areni and Voskehat grapes are particularly esteemed. The Areni grape, known for its resilience and ability to withstand the diverse Armenian climate, contributes a rich and robust flavor profile to the brandy. Voskehat, on the other hand, adds a delicate floral note and a touch of acidity, enhancing the complexity of the final blend.
Terroir The terroir of Artashat is unique, characterized by its volcanic soil, which is rich in minerals, and the influence of the surrounding mountains, including the majestic Mount Ararat. This terroir gives Armeniada Brandy its distinctive earthy tones and a depth of flavor that is deeply connected to the land. The warm, dry summers and cool nights allow the grapes to ripen slowly, developing a perfect balance of sugar and acidity that is crucial for the production of high-quality brandy.
The Growing Season The growing season in Artashat is closely monitored by Armeniada’s expert vintners. The region’s temperate climate, with its hot summers and cool autumns, provides the ideal conditions for grape cultivation. The vines are meticulously pruned and cared for throughout the year, ensuring that the grapes reach their full potential by harvest time. The careful management of the vineyard is a testament to Armeniada’s commitment to quality, ensuring that only the best grapes are used in the production of brandy.
Harvesting: The First Steps
The transformation of grapes into Armeniada Brandy begins with the harvest, a critical moment that determines the quality of the final product. The timing and method of harvest are crucial to capturing the essence of the grapes at their peak.
- Harvesting The grapes for Armeniada Brandy are typically harvested by hand, a method that reflects the brand’s dedication to tradition and quality. Hand-harvesting allows for the careful selection of the ripest and healthiest grapes, ensuring that only the best fruit is used. The harvest usually takes place in late September to early October.
- Pressing After the grapes are harvested, they are swiftly transported to the press to preserve their freshness. The pressing process is gentle, ensuring that the grapes are not over-crushed, which could introduce unwanted bitterness from the seeds. The juice extracted, known as “must,” is rich in natural sugars and acids.
- Natural Fermentation The fermentation of Armeniada’s grape juice is a natural process, relying on the indigenous yeasts present on the grape skins. These yeasts convert the sugars in the juice into alcohol, creating a wine with a relatively low alcohol content, typically around 7-9%. This wine, known as “base wine,” is the precursor to the distillation process.
Distillation: Crafting the Spirit
Distillation is where the magic of brandy production truly begins. At Armeniada, this process is carried out with precision and care, transforming the base wine into a potent, flavorful spirit.
Double Distillation Armeniada follows the traditional method of double distillation, using copper pot stills. The first distillation, known as the “brouillis,” produces a cloudy, low-alcohol liquid. This liquid is then distilled a second time to create the “bonne chauffe,” a clear spirit with an alcohol content of around 70%. The copper stills play a crucial role in this process, as they help to refine the spirit by removing impurities and enhancing the aromatic qualities of the brandy.
Selecting the Heart During the second distillation, the distiller carefully separates the “heart” of the distillation from the “heads” and “tails.” The heart is the most desirable part of the distillation, containing the purest flavors and aromas. This portion is collected and set aside to be aged, while the heads and tails, which contain unwanted compounds, are discarded or re-distilled. The art of selecting the heart is a skill honed over years of experience, ensuring that only the best elements make it into the final brandy.
Aging: Time and Oak Work Together
Aging is where the spirit of Armeniada Brandy truly comes to life. This stage is a delicate dance between time and the interaction of the spirit with oak barrels, creating the complex flavors and rich character that define Armeniada.
Oak Barrels Armeniada Brandy is aged in oak barrels, crafted from Armenian oak, which imparts unique characteristics to the spirit. Armenian oak is known for its tight grain and high tannin content, which allows the brandy to develop deep, complex flavors over time. The barrels are stored in Armeniada’s cellars, where the temperature and humidity are carefully controlled to ensure a slow, steady maturation process.
The Role of Time Time is one of the most important ingredients in the production of Armeniada Brandy. As the spirit ages, it absorbs compounds from the oak, such as vanillin and tannins, which contribute to its flavor, color, and aroma. The aging process also allows the brandy to mellow, as the alcohol interacts with the wood, creating a smoother, more refined spirit. Armeniada’s brandy are aged for a minimum of two years, but many are left to mature for much longer, allowing them to develop greater complexity and depth.
