Varieties:

Cabernet Sauvignon, Caladoc,
Carignan, Petit Verdot and Muscat Hamburg, all from
the winery vineyards around Jerusalem and Judea Hills
and all of them are selected very late in the harvest.
Vineyards: The Judean hills, Ayalon Valley,
Mazkeret Batya, Shikma river and from the Jerusalem
Corridor. The Carignan grapes are selcted from 40 year old vineyards.

Technology:

The grapes are harvested in 14-
15 Baume (270 g/l). After crushing the grapes and
transporting them to fermentation tanks, we allow the
juice to produce "Wild Fermentation" with the wild
Yeast of the vineyard. The "Wild Fermentation" lasts
about thirty-six hours at a temperature of 32-34 degrees
Celsius. Adding cultivated Wine Yeast and it continues
to ferment followed by a gradual decrease of the
temperature and the separation of the wine from its
skins. At the same time we start to add Dates
concentrate to the fermented wine depending on the
speed fermentation and turning the sugar to alcohol.
The goal is to reach 14.5% at the end of the alcoholic
fermentation process. The fermentation process lasts
60-70 days. After initial screening we added Brandy to the wine that was distilled and aged in the winery, and a traditional mixture of plants and natural spices that we selected from the area in Jerusalem to balance the
flavors and sensations.

Aging:

The wine is aged in French limousine
oak 225 LTR and Hungarian 5000 LTR oak barrels. The
barrels lie near the cooking column of the brandy
distillery, for a total of 36 months of aging.