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Ruby violet, fresh red berries and cherry, crispy and ripe. Concentrated and well-balanced fruit and mineral in taste with elegant glycerin-sweetness; medium finish with crispy but soft tannins. Kosher.
Made under the strict supervision of the „Orthodox Union“ supervised by Rabbi Nachum Rabinowitz and Rabbi Akiva Katz/ Karen Consulting, Lo Mevushal – Kosher Le Pesaj. Temperature controlled fermentation. All varieties were vinified together, maceration time: 12 days. Malo-lactic fermentation in tank. On the lees in tank for 8 months. Cold stabilized, not fined, and only slightly filtered. Aged in stainless steel tanks, and then for 10 months in French and American oak barrels.