The 2021 vintage began with an especially cold winter, reaching temperatures of -15°C, with plenty of snowfall. This snow continued well into March, and the temperature remained unseasonably cold. Spring brought rain and higher temperatures. By mid-May, the weather was warm and dry, but the temperature grew from warm to hot as summer approached. September and October saw cool nights and warm days with temperature variations of around 20°C. Due to the warm and dry summer, harvest was pushed forward by about 2 weeks to early September.

Grapes were hand-picked and selected. Upon arrival at the winery, fermentation occurred with indigenous yeasts in temperature-controlled concrete tanks. After fermentation, the wine was aged 12 months in traditional Armenian clay amphorae made from local clay. Following ancient Armenian wine-making techniques dating back 3000 years, the amphorae are buried three-quarters to improve the wine's circulation in the vessel and to have a constant temperature during the ageing process. The bottled wine was then aged for a further 6 months before release.