Ingredients – 85% Cabernet Sauvignon 15% Petit Verdot.

The Vineyards – The manually-picked, harvested grapes are picked early morning and come from three different winery owned vineyards. The Petit Verdot plot in Halutza Vineyard both located close to Kadesh Barnea village. The vineyards were grown on loess soil, sand and lime 300 meters high. The Cabernet Sauvignon plot in Haruhot Vineyard farm in the Negev Mountain area, on loess soil, sand and red soil, 700 meters high. The vineyard benefits from the extreme temperature differences and dryness that characterize the desert area.

The Winemaking Process – After the harvest, the grapes are transported to the winery for crushing and separation The fermentation process occurs in cold temperature in stainless steel tanks in order to preserve the scents and flavors of the fruit. When this process is complete, the wine is soaked on grape peels in cold temperatures for a period of two weeks to make the most of the aroma and flavors of the peel. After that, the wine undergoes initial decantation and an aging process for about 14 months in American and French Oak barrels.Then, the wine is roughly filtered to preserve as much as possible the aroma and tastes after which it is bottled and kept in the winery for a period of six months before going on the market.

Characteristics:  Dry red wine 14% Alc. The wine has a full, rich body, solid tannins and a delicate acidity but does have presence The color deep, bold and almost black purple color is reached by roughly filtering, stabilizing and closely supervising the wine so that it doesn´t get damaged by oxygen.

Serving Recommendation – The wine should be served at 16 degrees Celsius.. It will be classic served with high fat content foods such as entrecote, lamb ribs and lamb stew.