The grapes were handpicked and delivered to the winery in small batches. The fresh juice went through alcoholic fermentation in stainless steel tanks at moderate temperatures, with a daily rack-and-return process. At the end of fermentation, the wine was pressed very gently. The wine aged for 15 months in tight-grain French oak barrels (50% new, and 50% 2-3 years old barrels), and for another 10 months in the bottle at the winery’s cellars. Before bottling, the wine went through light filtration that left the liquid full of its natural flavors.
Food Pairing: Seared black pepper crusted tuna, Grilled salmon, charcuterie, tapenade, paella.
Color: Pink peach. Nose: Aromas of flowery citrus blossoms, peach, wet tobacco, and tropical fruits. Palate: Citrus blossoms, grapefruit, strawberry, fresh crisp acidity, focused minerality, smooth finish. 12.5% alcohol. Fermented in stainless steel tanks at 12 degrees Celsius. Added fine lees for complexity – Sur Lie technique batonnage.
Vineyard Location: Upper Galilee
Grape Varieties: 50% Malbec 50% Cabernet sauvignon