The grapes (100% Cabernet Sauvignon) were harvested from vineyards in
Jerusalem Hills (including our own vineyards in Psagot, Israel).
The grapes are brought immediately after harvest into the winery for a
gentle crushing and destemming.
The must is fermented in stainless steel tanks startingoff cool (60º F)
and working up to an aggressive fermentation (93º F).
The wine underwent both pump-overs and punch-downs as much as five to
eight times a day. The wine additionally underwent a full malolactic
fermentation in French and American oak barrels giving the wine a very
complex character. The wine was aged in oak barrels for 14 months.
