Karases are big clay amphorae. They have been used to ferment and age wines in Armenia for several millennia. Traditionally, around two thirds of karas are buried underground, while one third is left above the surface. This creates a natural temperature control. At the same time, clay pores allow some oxygen during the fermentation. This, as well as the egg shape of the amphora, has its positive effects on the juice. Karas wines have a velvety texture and rich, pronounced flavours. Browse our exclusive range of some of the top karas wines made in Armenia.
