Armenian winemaking tradition stretches back to biblical times, with archaeological evidence from the Areni-1 cave complex revealing a 6,100-year-old winery. This site contained fermentation vats, storage vessels, and grape seeds, representing some of humanity's earliest winemaking efforts.
Traditional Armenian winemaking centers around the karasi, large clay vessels similar to Georgian qvevri. These vessels, buried in the ground for temperature stability, were integral to producing Armenia's distinctive orange wines. The volcanic and limestone soils of Armenia's high-altitude vineyards create unique growing conditions for indigenous varieties.
The region's wine culture survived centuries of Islamic rule through monasteries, where wine production continued for religious purposes. Following the Soviet era's focus on brandy production, Armenia is experiencing a wine renaissance, reviving ancient methods and indigenous grapes like Voskehat and Kangun.
Modern Armenian winemaking combines these historical techniques with contemporary knowledge, particularly in the Ararat, Vayots Dzor, and Aragatsotn regions. High-altitude viticulture, some vineyards reaching 1,800 meters, produces wines with intense aromatics and natural acidity.
