Ampelographic characteristics:

Dark – black
Sugar content: 23.6-25.4%
Leaves are medium, round, five lobed. Bunches are medium, conical and dense. The average weight of the bunch is 163 g. Berries are medium, round, black, with juicy pulp and intense coloured juice. The shape of leaves reminds Cabernet Sauvignon, but unlike it they are almost naked, and very early dark red spots appear on the leaves.



Resistance to diseases:

The variety has got medium resistance to mildew and noble rot.

Vegetative features:

Late ripening grape variety. The grape reaches its technical maturation in 145—150 days. Yield – 19-24 t/ha.

Climate conditions:

The variety well matures both in black soil and dark brown one. It is similar to Cabernet Sauvignon with resistance to winter frost. The most optimal plant density is 2,8*1,5 m.
Wine characteristics:
Due to its intense colour and the huge potential for varietal wine production, Karmrahyut is also used in a blend with other grape varieties, particularly with Areni and Kakhet, to increase the entire structure of the wine. There are brightly expressed aromas of cranberry, cherry, plum, blackcurrant and rose petals. It’s a late-ripening grape variety, which gives an intense colour to wines: the colour is unstable though. The piquant characteristics of Karmrahyut the best pair with aged cheeses and spicy meat ragout. Bright aromas and elegant texture create excellent pairing with beef, served with aromatic souse, or dishes based on tomatoes, like pizzas and bolognaise.
Historic notes:
Karmrahyut is an Armenian selected technical red grape variety. Translated from Armenian the name means “red juice”: the grape took this name due to its red-coloured pulp. The variety was developed in 1950 in the result of crossing two other cultivars: Adisi and a hybrid №15-7-1, By crossing Karmtahyut, two more local Armenian grape varieties were created: Merdzavan and Nerkarat. The following grape variety is mainly cultivated in Tavush province and Ararat Valley.