Merlot Essence

The Merlot grapes arrived at the winery in the early hours of the morning. The grapes from the Ela Valley vineyard arrived around 10 days before the grapes from the Ephraim Hills. The following process were carried out separately for each vineyard.
Following a gentle crush, and prior to the alcoholic fermentation, the grapes were transferred to a chilled stainless-steel tank for three days of cold soaking. Upon completion of the cold soaking, the temperature was raised and yeast was pitched for the onset of alcoholic fermentation. The fermentation was carried out at a temperature of 25°C, while applying different pump-over regimens for the optimal extraction of color, flavor and aroma in accordance with the corresponding stage of fermentation.
Following the alcoholic fermentation, the wine was maintained in contact with its skins for an additional 5 days. Upon completion of this extended maceration, the grapes were gently pressed at low pressures into a stainless-steel tank for the malolactic fermentation, which offers stability and softening to the wine.
Following malolactic fermentation, the wine began its 18-month maturation process in new and two-year-old French oak barrels. Throughout the maturation process, all barrels are tasted, and the final blend is composed in order to reflect just the ideal composition representing both vineyards in the final wine.
Following the maturation process, the wine was bottled aged in the winery’s cellar for an additional 8 months prior to market release.