Product Info

Manufacturing process: The grapes come to the winery in the early morning and transferred from the crusher into refrigerated stainless steel tanks. After a short maceration of keeping the grape juice on its lees, during which the must received a purple hue, the fresh grape juice was separated and fermented in stainless steel tanks at a temperature of 23 degrees Celsius, in order to preserve the fresh fruit flavors. After the fermentation, the wine was aged in European oak barrels for 10 months. After this period the final blend was conceived emphasizing the powerfulness of the Cabernet Sauvignon 

 A crimson color with bright purple hues.Pleasant bouquet of fresh red fruit, green pepper, black berries and vanilla and tobacco in the background due to the contact with the wooden barrel. The wine has freshness and balance, medium body and a long, complex finish.

Manufacturing process: The grapes come to the winery in the early morning and transferred from the crusher into refrigerated stainless steel tanks. After a short maceration of keeping the grape juice on its lees, during which the must received a purple hue, the fresh grape juice was separated and fermented in stainless steel tanks at a temperature of 23 degrees Celsius, in order to preserve the fresh fruit flavors. After the fermentation, the wine was aged in European oak barrels for 10 months. After this period the final blend was conceived emphasizing the velvetiness of the Merlot. 

The grapes come to the winery in the early morning and transferred from the crusher into refrigerated stainless steel tanks. After a short maceration of keeping the grape juice on its lees, during which the must received a purple hue, the fresh grape juice was separated and fermented in stainless steel tanks at a temperature of 22 degrees Celsius, in order to preserve the fresh fruit flavors. After the fermentation, the wine was aged in European oak barrels for 10 months. After this period the final blend was conceived emphasizing the velvetiness of the Merlot. 

The Cabernet Franc grapes were harvested in the Kohav HaShahar vineyard on the eastern slopes of the Jerusalem Mountains at an altitude of 600 meters. The vineyard soil type is "terra rossa" with basalt which is a drained soil that develops the roots and strengthens the vines. The vineyard enjoys a good exposure to the sun which allows high quality maturation and cool nights that contribute to the concentration of flavors in the grapes.

·      About the wine making

The grapes had reached the winery in the early cool hours of the morning and were transferred directly from the "crusher" into refrigerated stainless steel tanks. After three days of keeping the grape juice on its lees for extraction of flavors found in the skins of the grapes the must was fermented at a temperature of 23-25 degrees Celsius in order to preserve the character of the Cabernet Franc. Following the end of the malolactic fermentation the wine was aged in French and American barrels for 14 months after which the wine had characteristic qualities of the variety: spicy, powerful and impressive.

The Syrah grapes were harvested in the Tabor Mountains area in the Upper Galilee. A unique mosaic of basalt soil combined with chalky sediments, a good exposure to the sun, cool nights and high quality maturation contribute to the concentration of flavors in the grapes. 

The grapes had reached the winery in the early cool hours of the morning and were transferred directly from the "crusher" into refrigerated stainless steel tanks. After three days of keeping the grape juice on its lees for extraction of flavors found in the skins of the grapes the must was fermented at a temperature of 22-24 degrees Celsius in order to preserve the character of the Syrah. Following the end of the malolactic fermentation the wine was aged in French barrels for 14 months after which the wine had characteristic qualities of the variety: unique, velvety and impressive 

This wine was aged for 25 months in New French Oak Barrels

 A 78% Cabernet Sauvignon, 22% Merlot Blend aged for 30 Months in French oak barrels.