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.
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.