Peraj Ha’abib

Fermentation with controlled temperature (24-28ºC).
Maceration: 5-7 days. Short maceration to respect the fruit and not to extract too much tanicidad.
Alcoholic fermentation in stainless steel tank.
Unclarified
Light filtration
Malolactic in French oak barrels (300L).
Vinified under the supervision of the Orthodox Union (OU), it is a Kosher wine of high certification: Lo Mebushal (not pasteurized) and Le Pessaj (suitable for Passover).