//=$item['info_title']?> 8% Cabernet Sauvignon 60% Merlot 20% Petit Verdot 12% Cabernet Franc, //=$item['info_title']?> 2018, //=$item['info_title']?> The Cabernet Sauvignon and Merlot grapes were harvested from a site at the great elevations of the Shomron Mountains, approximately 700 meters above sea level. The Petit Verdot and Cabernet Franc grapes were harvested from a site in the Ayalon Valley. , //=$item['info_title']?> Mechanical, during late night hours, //=$item['info_title']?> From day of release but further maturation is recommended
Wine production process
The Cabernet Sauvignon and Merlot grapes were mechanically harvested, and arrived together at the winery during the early hours of the morning. After gentle crushing, the grapes fermented together for approximately seven days at 28° 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. The wine underwent malolactic fermentation, otherwise known as the secondary fermentation. This process softens and stabilizes the wine prior to its ageing period.
The Petit Verdot and Cabernet Franc grapes, which were harvested at later dates, underwent similar vinification processes. For each fermentation, temperature and pump-over regimens varied.
Upon completion of malolactic fermentation, the wines were blended by the tasting panel and transferred to French oak barrels to age for a period of 8 months.
- Brix: 25
- Acidity (g/L): 5.1
- pH: 3.79
- Sugar (g/L): Dry
- Alcohol (%): 14.1
- Acidity (g/L): 5.6
- pH: 3.73