Brandy Armenian Shakhnazaryan (Shahnazaryan)

The main grade of white grapes from which cognac is made is Garandmak, Rkatsiteli, Mskhali, Kangong — slowly ripening grade with high acidity, high productivity and resistance to diseases (in particular, to gray decay and a phylloxera). Except these grades, on vineyards of the Ararat valley, to a lesser extent, grow up and use in production of cognac of a grade of the academician Ayvazyan. They give meney fragrant and rich alcohols, than native grades in taste which are more complex in cultivation. Harvesting in farms usually takes place in October.

At once after harvesting the extraction of grape juice begins. At a juice extraction traditionally use horizontal pneumatic the press which do not split up a stone of berries. Use of press with the Archimedean screw is forbidden by the legislation. The wrung-out grape juice is sent further for fermentation. By the way, sugar addition (or a shaptalization) at fermentation is forbidden by the legislation. As well as all process of production, an extraction and fermentation are carefully controlled as they play the defining role in total quality of cognac alcohol. Fermentation lasts about three weeks then, wine with high acidity and the containing 9% of alcohol, send for distillation.