The Syrah grapes were harvested in the Tabor Mountains area in the Upper Galilee. A unique mosaic of basalt soil combined with chalky sediments, a good exposure to the sun, cool nights and high quality maturation contribute to the concentration of flavors in the grapes.
The grapes had reached the winery in the early cool hours of the morning and were transferred directly from the "crusher" into refrigerated stainless steel tanks. After three days of keeping the grape juice on its lees for extraction of flavors found in the skins of the grapes the must was fermented at a temperature of 22-24 degrees Celsius in order to preserve the character of the Syrah. Following the end of the malolactic fermentation the wine was aged in French barrels for 14 months after which the wine had characteristic qualities of the variety: unique, velvety and impressive
The wine has a dark violet color with hints of cherries, black pepper, coconut, vanilla, and black raisins. It has a full complex body and long everlasting finish.