We are very sensitive to the taste,look and feel of premium spirit.

The production starts from harvesting berries and fruits from the end of July to the first of November. The uniqueness of Dilvados is that we mainly use wildly growing berries and fruits. The careful selection of fruits is the most important part in our production, because there is an Armenian saying “What you sow, that you mow”. After the harvest, the fruits go for maturation process for better aromas and taste.When the maturation rnds, we wash and sort the fruits for extraction of their juice. The juice are only fermented naturally, without yeasts and supplements.
Fermentation process goes from several days to even months, relating what kind of final product we desire. Distillation of youngest fruit wines gives simple, fruity spirits, but wines that are kept in fermentation tanks for several months, they give more robust structure,with more clearly marked acidity for aging.
Distillation is the second important part that each batch is different and needs a properly adapted distillation process.
The first distillation results in an intermediate product, known as "low wine", which contain unwanted ingredients and are discarded. The "low wine" are distilled in a second distillation,
the "the spirit of fruit". The heads and tails are once again discarded with cut-off points varying according to the quality of the fruit wine. The spirit as contains 70% alcohol, it is
colorless and gives off fruity aroma.
The last stage called the maturation of young spirits,is the interaction process between the oxygen and the spirit.
The more volatile components responsible for the ardent character of immature spirits are eliminated over time due to evaporation. Particularly in this stage, the
spirit gets its "nose" and as evaporation proceeds the spirit becomes smoother and more concentrated. With age,the fruity aroma of the spirit evolves from that of fresh fruits to ripe fruits, cooked, stewed and then dried fruits.