//=$item['info_title']?> 30% Dabuki 50% Sauvignon Blanc 20% Gewürztraminer, //=$item['info_title']?> 2019, //=$item['info_title']?> Dabuki - Old vines from Amikam region; Sauvignon Blanc - Lower Galilee; Gewürztraminer - Judean Hills, //=$item['info_title']?> Harvest: A portion of the grapes for this blend were harvested by hand in the early morning hours while others were mechanically harvested at night, //=$item['info_title']?> 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 cooled to 12° C and 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 and clarified with a flotation pump. This technique floats the sediments to the top of the tank via micro-bubbles of nitrogen. Once successful separation was achieved, the clear must was racked from the bottom of the tank to another stainless-steel tank in which it fermented. Yeast was pitched to begin the fermentation which was carried out at cool temperatures for approximately 15 days.
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: 21.7
- Acidity (g/L): 5.1
- pH: 3.55
- Sugar (g/L): Dry
- Alcohol (%): 12.1
- Acidity (g/L): 6.2
- pH: 3.4