Aging – 18 months in new American and French Oak barrels.
The Vineyards – The manually-picked, harvested grapes are picked early morning and come from a Cabernet Sauvignon plot in the Avdat Vineyard. The vineyard was planted in 2001 in the Carmei Avdat farm in the Negev Mountain area, on loess soil, sand and red soil at the foot of Mitzpe Ramon, 700 meters high. The vineyard benefits from the extreme temperature differences and dryness that characterize the desert area.
The Winemaking Process – The fermentation process occurs in cold temperature 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 aging for about 18 months in new American and French Oak barrels. Then, the wine is roughly filtered in order 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.
Color – A deep, vibrant ruby color is reached by roughly filtering the wine, stabilizing and closely supervising that it does not get damaged by oxygen.
Serving Recommendation – The wine should be served at 16 degrees Celsius. The wine has a medium-full body and good acidity level. The acidity allows the wine to go well with high fat content meats such as entrecote and sirloin. The medium-full body will go wonderfully with pastas and fish.