Kangun was initially created and cultivated for the production of brandy. The variety was so well settled in the Armenian terroir that nowadays it excellently demonstrates its sustainable character in white dry and dessert wines; it is under the strict attention of large producers. Kangun partners well in the blend with other grape varieties also in sparkling wines. Perfect Kangun wines impress with light straw colour with the notes of white fruits, valley flowers, honey and quince: a wine with abundant freshness and prolonged aftertaste. Wines from Kangun are lovely pair with fresh seafood salads, game with light souses, fruit pie and sorbet from exotic fruits.

Kangun grape variety was created during Soviet times, by crossingSukhalinskiy Beliiy and Rkatsiteli; the latest is a result of crossing Chardonnay and Moldavian variety – Plavay. This means that Kangun is the child of three grape varieties. Kangun is one the most common Armenian white varieties, and in translation the name means “resistant”. The main regions where Kangun is cultivated are Aragatsotn, Armavir and Ararat Valley.