Dry Red Wine
Vintage: 2006
Variety: Cabernet Sauvignon
Growing region: Upper Galilee
Growing conditions and climate: Basaltic soil mixed with terra rossa allows for effective ventilation of the vine roots. Together with cool nights, hot days and low humidity, the terroir is ideal for optimal development of the grapes’ color, aroma and flavor components.
Wine production process: The grapes were harvested manually in the early hours of the morning at the end of September 2006. After destemming the grapes were fermented on their skins for close to three weeks for maximum extraction of natural flavor and aroma components. The grapes were then crushed and the wine lightly clarified before being transferred to French oak barrels for 18 months of aging before being bottled.
Tasting notes: The wine has a deep red color and rich aromas of ripe red fruit, raisins, oak and a hint of vanilla. It has a intricate and balanced flavor that leaves a long pleasant finish on the palate.
Chemical composition:
Alcohol: 13%
pH: 3.55
General acidity: 5.50g/liter