//=$item['info_title']?> 100% Cabernet Sauvignon, //=$item['info_title']?> 2019, //=$item['info_title']?> Mechanical harvest in the early morning, //=$item['info_title']?> Shfelat Yehuda Vineyard, //=$item['info_title']?> On release to the market
Wine production process
The Cabernet Sauvignon grapes arrived at the winery in the early morning after being mechanically harvested.
The grapes were destemmed and after a gentle crushing, the must was transferred with the skins and seeds into stainless-steel tanks to begin fermentation. The fermentation lasted for 7 days, at a temperature of 28°C.
At the completion of alcoholic fermentation, the wine was transferred to a storage tank and the skins were gently pressed into the same tank by a pneumatic press. In this tank the wine carried out malolactic fermentation, intended to stabilize and soften the wine. After this secondary fermentation, the wine was racked and allowed to mature with French and American oak for 3 months.
- Brix: 23.3
- Acidity (g/L): 5.9
- pH: 3.8
- Sugar (g/L): Dry
- Alcohol (%): 12.8
- Acidity (g/L): 5.5
- pH: 3.75