Fermented and macerated in karas (Armenian clay amphorae) for approximately five months. The wine is crafted from the rare Spitak Areni grape according to the technological approaches derived from medieval Armenian sources, including from the book of Vastakots (Book of Labors). The amphorae from inside were coated with wax that was infused with quince and apple powders. Once ready, the wine is delicately smoked with frankincense.
