//=$item['info_title']?> 40% Syrah 33% Grenache 27% Carignan , //=$item['info_title']?> 2018, //=$item['info_title']?> Grenache and Mourvedre from the Ayalon Valley, Syrah from Karmei Yosef, //=$item['info_title']?> Mechanical, during late night hours., //=$item['info_title']?> From day of release but further maturation is recommended.
Wine production process
The Grenache grapes were mechanically harvested and arrived at the winery during the early hours of the morning. After gentle crushing, the grapes fermented for approximately seven days at 25°C. Throughout the fermentation, varying pump-over regimes were carried out to achieve the optimal extraction of color, flavor, aroma and tannins.
Upon completion of the alcoholic fermentation, the wine was gently pressed off of its pomace into another stainless steel vat. At this point the wine underwent malolactic fermentation, otherwise known as the secondary fermentation. This process softens and stabilizes the wine prior to entering its ageing period.
The Syrah and Mourvedre grapes which were harvested at later dates, underwent similar vinification processes with temperature and pump-over regimens appropriate to each variety.
Upon completion of malolactic fermentation, the wines aged individually in used French oak barrels for a period of 8 months. Towards the end of the ageing period, the barrels were tasted and the final blend was crafted by the winemaking team
- Brix: 23.4
- Acidity (g/L): 5.8
- pH: 3.6
- Sugar (g/L): Dry
- Alcohol (%): 13.2
- Acidity (g/L): 5.4
- pH: 3.69