Wine & gastronomy
Six days through the oldest winemaking landscape on earth, cooking in village kitchens and drinking with the people who made the bottle.
Length
6 days
Route
5 regions
Stay
4★ Yerevan, boutique guesthouses in the wine country
Pace
Relaxed
Season
May–November. September and October for the harvest.
How this journey feels
YerevanAreniVayots DzorAragatsotnArmavir
Who this suitsPeople who plan holidays around meals, and anyone curious about a wine country most of Europe has not caught up with yet.
Arrival and an afternoon at GUM Market — sujukh, dried fruit, sheep cheese, sumac and blue fenugreek — followed by a wine bar crawl on Saryan Street to get the lie of the land.
South to the wine country. The Areni-1 cave in the morning, then two producers in the afternoon: one modern and precise, one a village cellar with buried karas jars and wine poured from a jug. Dinner with the winemaker's family.
A morning among old bush vines, some ungrafted and over fifty years old, with a barrel tasting. Noravank in the afternoon — Momik's carving and the cantilevered stone stair — and a long dinner back in the village.
A cooking morning: dolma wrapped by hand, ghapama in season, lavash from the tonir. Then over the Vardenyats pass at 2,410 metres to the Selim caravanserai, and west to Aragatsotn.
A different terroir — high, volcanic, cooler — and the white Voskehat at its best. Two producers, and a visit to a family making fruit vodka and apricot preserves the way everyone's grandmother did.
The ARARAT cellars in the morning, a final tasting, and time to buy properly before your transfer to the airport. We box and pad anything you have bought along the way.
In the price
Not included
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Every stop on the journey, in order. Distances are indicative, not a driving route.
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Grand tour
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Ten days for people who would rather see six places properly than sixteen from a bus window — including the corners most itineraries skip.
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