- \n
- Natural<\/li>\n\n\n\n
- Non-Filtered<\/li>\n\n\n\n
- Whole Bunch<\/li>\n\n\n\n
- Carbonic Maceration<\/li>\n\n\n\n
- Grapes from Vayots Dzor, Winery in Tavush.<\/li>\n\n\n\n
- Price: ~ \u058f5000<\/li>\n<\/ul>\n\n\n\n
![\"Ijevan's](\"https:\/\/winemap.am\/blog\/wp-content\/uploads\/2024\/11\/ijevan_pure_carbo_5-1024x1024.jpg\")
<\/figure>\n\n\n\nFew wine producers in Armenia have experimented with carbonic maceration, but I can only recall a few examples: Gevorkian Ariats Carbonic Kangoun (which was actually semi-carbonic, as far as I know), and Crow’s Rock\u2019s Haghtanak and Areni, the latter of which was the first fully carbonic wine made in the French style.<\/p>\n\n\n\n
\n
Ijevan\u2019s Pure Carbo<\/em> is also made using carbonic maceration in the French style (think Beaujolais Nouveau), which is reflected in the use of the word “carbo”\u2014that\u2019s what they call it in France.<\/mark><\/p>\n<\/blockquote>\n\n\n\n
Australians, for example, often refer to it as “mac cab.” Essentially, it all describes the same technique, which was first discovered by Louis Pasteur and later adopted by French winemakers:<\/p>\n\n\n\n
- \n
- No crushing, no destemming\u2014whole bunches of grapes are used.<\/li>\n\n\n\n
- The grapes are placed into anaerobic conditions (imagine a vat filled with CO2).<\/li>\n\n\n\n
- Since the berries and their skins remain intact, yeasts can\u2019t begin alcoholic fermentation.<\/li>\n\n\n\n
- Instead, the CO2 triggers intracellular fermentation.<\/li>\n<\/ul>\n\n\n\n
![\"\"](\"https:\/\/winemap.am\/blog\/wp-content\/uploads\/2024\/11\/ijevan_pure_carbo_8-1024x1024.jpg\")
<\/figure>\n\n\n\nEnzymes\u2014not yeasts\u2014start working inside the berry, performing two key actions:<\/p>\n\n\n\n
- \n
- Extracting color and aromas from the skins.<\/li>\n\n\n\n
- Producing alcohol.<\/li>\n<\/ol>\n\n\n\n
But this process doesn\u2019t last forever. Like any fermentation, enzymatic carbonic maceration releases extra CO2. When the alcohol content reaches about 2%, the skins of the berries break open and the fruit releases its juice.<\/p>\n\n\n\n
At this point, the winemaking process continues as usual\u2014with the yeasts on the skins and the presence of oxygen. However, about one-seventh of the fermentation process is still done via carbonic maceration, which leads to:<\/p>\n\n\n\n
- \n
- Lower tannin levels<\/li>\n\n\n\n
- More pronounced fruity aromas<\/li>\n\n\n\n
- Distinctive flavor and aromatic notes that people often describe as “bubble gum” or “banana” (again, think Beaujolais Nouveau)<\/li>\n<\/ul>\n\n\n\n
![\"Carbonic](\"https:\/\/winemap.am\/blog\/wp-content\/uploads\/2024\/11\/ijevan_pure_carbo_2-1-1024x1024.jpg\")
<\/figure>\n\n\n\nThe end result is a fresh, easy-drinking red wine\u2014perfect for those days when it\u2019s too cold for a Sauvignon Blanc but still a bit early for a bold red. It\u2019s meant to be enjoyed young, with little to no aging potential due to the lack of tannins and anthocyanins. However, it\u2019s incredibly fruity and floral, with perhaps a slight greenish note, but in a good way.<\/p>\n\n\n\n
![\"Naturally](\"https:\/\/winemap.am\/blog\/wp-content\/uploads\/2024\/11\/ijevan_pure_carbo_4-scaled.jpg\")
<\/figure>\n\n\n\nP.S.<\/strong> Another interesting aspect of Vladimir\u2019s Pure Carbo<\/em> is that it\u2019s made naturally\u2014using wild yeast, no commercial tannins, and no additives. It\u2019s also naturally filtered, with just racking, yet look how crystal-clear the wine is!<\/p>\n\n\n\n
Moreover, since Ijevan has strong export agreements, this wine is already available in Russia (around 1500 RUB) and should soon be available in the EU. It\u2019s one of those rare cases where you can recommend an interesting, new Armenian wine to a friend, knowing that it\u2019s widely available in other markets.<\/p>\n","protected":false},"excerpt":{"rendered":"
I imagine that many wine connoisseurs along Saryan Street might not expect much from this brand, but I have to say that the new experimental line from Ijevan\u2019s winemaker, Vladimir Safaryan, is really impressive. Pure Carbo Areni 2023 Few wine producers in Armenia have experimented with carbonic maceration, but I can only recall a few […]<\/p>\n","protected":false},"author":1,"featured_media":11,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_siteseo_robots_primary_cat":"none","pagelayer_contact_templates":[],"_pagelayer_content":"","footnotes":""},"categories":[9],"tags":[6,5,8],"class_list":["post-5","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ijevan","tag-areni","tag-ijevan","tag-tavush"],"_links":{"self":[{"href":"https:\/\/winemap.am\/blog\/wp-json\/wp\/v2\/posts\/5","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/winemap.am\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/winemap.am\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/winemap.am\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/winemap.am\/blog\/wp-json\/wp\/v2\/comments?post=5"}],"version-history":[{"count":12,"href":"https:\/\/winemap.am\/blog\/wp-json\/wp\/v2\/posts\/5\/revisions"}],"predecessor-version":[{"id":27,"href":"https:\/\/winemap.am\/blog\/wp-json\/wp\/v2\/posts\/5\/revisions\/27"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/winemap.am\/blog\/wp-json\/wp\/v2\/media\/11"}],"wp:attachment":[{"href":"https:\/\/winemap.am\/blog\/wp-json\/wp\/v2\/media?parent=5"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/winemap.am\/blog\/wp-json\/wp\/v2\/categories?post=5"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/winemap.am\/blog\/wp-json\/wp\/v2\/tags?post=5"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}