The Armenian wine industry has undergone a remarkable evolution in recent years. From 35 wine-producing companies in 2018, the sector has burgeoned to include over 150 producers today, many of whom are small-scale, crafting as few as 5,000 bottles annually.

The country produces a variety of some 400 types of indigenous grapes that most wine-lovers have yet to sample. What sets them apart? High-elevation vineyards and an array of limestone and volcanic soils yield unique flavors. 

Armenian wine is innovative yet traditional, marrying ancient traditions and modern techniques. Evidence of Armenian wine in antiquity includes the Areni-1 cave, a 6,100-year-old winery from the Early Bronze Age which is considered the oldest excavated winemaking facility in the world. The area features an elaborate setup with fermentation vats, a wine press, and shards of ancient pottery, highlighting Armenia's longstanding connection with viticulture.

There are four main wine regions in Armenia. Vayots Dzor is a long, narrow plateau which stands out for its high-elevation vineyards, some almost 6,000 feet above sea level. Aragatsotn sits at a slightly lower elevation. Ararat is located on a sunny plateau and Armavir is in the southwest.

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