Founder Mihran Manasserian established the winery in 1992, the third winemaker in his family line, continuing a craft passed down from his father and grandfather. Today it is a true family affair — Mihran's wife Liana and their children Abraham, Karlen, and Ani are all part of the story.
Set in the village of Taperakan, 35km west of Yerevan, the winery sits at roughly 800 metres above sea level. The combination of clay and volcanic soils, generous sun, and cool mountain breezes creates that particular concentrated intensity. Tushpa grows both indigenous varieties — Haghtanak and Kangun — and Muscat, grapes that have called this valley home for millennia, with roots older than many grown in France.
Tushpa stays true to the oldest Armenian winemaking practices: spontaneous fermentation with wild yeasts, ageing in Caucasian oak, and traditional clay vessels called karases — alongside modern equipment where it helps. The winery works entirely by gravity, and you'll find both a water well and a lavash-baking tonir on site — a reminder that here, wine and culture are inseparable.
The result is wine that's honest, rooted, and alive. Whether it's the full-bodied indigenous Haghtanak red with its pomegranate depth, the aromatic Muscat, or the experimental Pet Nat series exploring rare Armenian grapes — every bottle carries the weight of 6,000 years of winemaking history, and the warmth of one family's lifelong dedication to keeping it alive.
