The story of Old Bridge winery

When we first visited the region of Yeghegnadzor, where we had decided to found our vineyards there was only a mountainous deserted area that had never been farmed earlier. It was somewhat difficult to think that anybody can produce a profitable vineyard there. Nowadays, looking back after about 20 years of challenging work, it’s with giant pride that we look at our well-cultivated vineyards which pass an inspection even from the demanding vision of our dad. We began as a family company in 1998, where everybody understands the significance of his or her role. 

We established our vineyards, and took short efforts on, trying to act creatively paying awareness to every element, quality, and dedication. Wine production has led us, both the young and the elder generations, to work hard and work jointly to enjoy the happiness of the creation, to listen to each other, respect each other’s ideas and generate huge gratefulness and love towards our motherland. With a deep respect for the practices and the willingness to learn, we try to combine the old winemaking traditions that each inhabitant of Yeghegnadzor has inherited genetically from his ancestors, with the best available winemaking techniques and wine culture.

We have met hundreds of notable visitors during those years who have become our great friends despite the distance and the small chances to meet them each year and that’s one of the best sides of this business in our eyes.

 

Vineyards of Old Bridge winery

Vineyards are found on the right-hand bank of the Arpa River, next to the little village of Arpi at an altitude of 1250-1300m above sea level. The seedlings were meticulously selected, to grow the high-quality Areni grape. Later, There were additionally launched 4 types of Kakheti vineyards. We have begun to grow white grape variety Voskehat to produce white wines. The vineyard soil is rocky and sandy, which provides unique conditions for grape maturation. Due to different heights and nearly five different geographical positions of our vineyards, the grapes mature differently and the harvest are done in stages, which usually take up to 20-25 days. The hectare yield is 2.5-3 tons. The harvesting is carried out manually in containers of 10-12 liters. The grape is firstly sorted during the harvest and then an additional sorting is done while filling the grape in 15-20 kg plastic food containers (boxes).

Production

In the production of our wines, we combine traditional Armenian (especially from Vayots Dzor region) and modern winemaking technologies and equipment. The grape is carefully washed, sorted and only the best and mature grape is selected. After squeezing the grape, the mash is placed in a container of stainless steel for the subsequent fermentation. We use high quality wine yeast of Danish origin for the primary (alcoholic) and secondary fermented milk (low-lactose) fermentation. During fermentation, the temperature is strictly controlled and kept within acceptable limits to provide nutritional, flavor and color qualities of the wine which are the essentials of a good wine. After obtaining high quality wine material, it is poured into metal containers and subsequently the precipitate is filtered off at least twice and poured into 350 liter oak barrels. The maturing process of the wine in barrels should last at least 1.5-2 years. After bottling the wine ”rests” for another 4-6 months before getting to the market. In wine barrels as well as in bottles the wine is kept at a temperature of +12 ̊C to +18 ̊C degrees and at an appropriate humidity level.

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