About Vayk Winery

Vayk Winery began with a practical act of imagination. In the mid-1990s, mechanical engineer Ashot Zakaryan looked at the dry, steep slopes of Vayots Dzor and saw agricultural promise. By designing efficient irrigation systems for the land, he helped make vineyard cultivation possible on these demanding highland slopes.

The first vineyards were established in 1996, beginning with Areni Noir, an indigenous Armenian red grape closely associated with Vayots Dzor. Over the following years, the vineyard operation expanded and became the foundation for what would become Vayk Winery.

After two years of research into winemaking methods that could respect Armenian tradition while bringing greater control and consistency to the cellar, Vayk Winery was completed in 2000. Its first full vintage followed in 2001.

In 2014, Ashot’s son, David Zakaryan, joined the family business after earning a master’s degree in industrial engineering from the American University of Armenia, bringing the next generation into the winery’s development.

From the highlands of Vayots Dzor, a distinct Armenian expression.

Vayk Winery works with approximately 44 hectares of producing vineyards in the highlands of Vayots Dzor, Armenia.

Areni Noir accounts for approximately 50% of the vineyards, while Voskehat, an indigenous Armenian white grape, accounts for approximately 25%. The remaining plantings include Cabernet Sauvignon, Merlot, Shiraz, Chardonnay and Khndoghni, another indigenous Armenian red variety.

Native Armenian grapes remain at the heart of the vineyard, alongside selected international varieties suited to the same highland environment.

The vineyards rise from approximately 1,350 to 1,550 meters, largely on northwest-facing slopes. Natural drainage, abundant sunlight, cool nights and soils influenced by the region’s volcanic geology shape the growing season.

Some vineyard parcels are planted directly on ancient lava flows from Vayots Sar, placing part of Vayk Winery’s vineyards within the volcanic landscape that shaped this section of the Arpa Valley.

1. Harvest by hand

Harvest decisions combine laboratory analysis with tasting in the vineyard. Voskehat is generally harvested in mid-September; Areni Noir follows in the cooler mornings of late October. Grapes are picked by hand into small 5-kilogram bins for the short journey to the winery.

2. Sort and crush with care

Every cluster is sorted by hand. After destemming, the berries are inspected again and gently crushed in a cool, controlled environment, helping preserve freshness before fermentation.

3. Ferment with precision

Temperature-controlled fermentation in stainless steel is tailored to each variety. Areni Noir ferments at warmer temperatures to develop color and structure, while Voskehat is kept cooler to preserve freshness, floral notes and orchard-fruit character.

4. Age according to style

Selected reds and reserve wines mature in oak for at least six months, building depth and texture. Fresh whites and semi-sweet wines remain in stainless steel to preserve brightness. Each wine is handled according to its style rather than a single formula.

Carved by the Arpa River and framed by mountains, Vayots Dzor is one of Armenia’s historic wine regions. Near Areni, the Areni-1 cave complex preserves evidence of organized winemaking dating to around 4100 BCE—a remarkable connection between this landscape and more than six millennia of wine history.

That history matters, but Vayots Dzor is not a museum. Its wine culture is alive and evolving, through high-elevation vineyards, indigenous grape varieties and a new generation of producers shaping contemporary Armenian wine.

For Vayk Winery, the Arpa Valley is more than an origin on the label. It is the source of the fruit, the rhythm of the growing season and the foundation of the wines we make.