55% Dabuki 25% Sauvignon Blanc 20% Gewürztraminer, 2017, Dabuki - Aviel; Sauvignon Blanc - Shomron; Gewürztraminer - Shomron, Mechanical, during late night hours., On release to the market
Wine production process
After hand harvesting, the Dabuki grapes arrived to the winery in the early afternoon and were immediately transferred to the press. The grapes were gently pressed under nitrogen gas to preserve aromas and prevent oxidation.
After pressing, the must was transferred to chilled stainless-steel tanks for a 24-hour period of cold settling. After the settling clarification, the clear must was racked off of the sediments to another stainless-steel tank. Yeast was pitched to begin the fermentation which was carried out at a temperature of 12℃ for approximately three weeks.
The Sauvignon Blanc and Gewürztraminer grapes which were mechanically harvested about two weeks later, underwent similar vinification processes.
After multiple tastings with the winery’s tasting panel the final blend of the wine was arranged. In order to preserve natural acidity and crisp flavors, this wine did not undergo malo-lactic fermentation.
- Brix: 23.7
- Acidity (g/L): 5.1
- pH: 3.55
- Sugar (g/L): Dry
- Alcohol (%): 12.9
- Acidity (g/L): 6.3
- pH: 3.35