Messa Red

Entry Level

Messa Red wine is obtained from a blend between Cabernet Sauvignon, Merlot, Petit Verdot, and Baladi, Cultivated in Cremisan and Beit Shamesh.


The grapes ripen between the middle and the end of September. They are handpicked in small boxes, during the first hours of the day or at night to preserve the varietal aromas.

Alcoholic Fermentation

The destemmed grapes are fermented with the skin and seeds using selected yeasts at a controlled temperature thus obtaining a dry wine with good color and aromas.


The wine is aged in oak barrels for a minimum of 12 months.

Bottling Preparations

The dry wine is then mixed with Dibes “Concentrated must” produced in the winery from Dabouki juice. The now sweet wine is cooled down to -4 degrees Celsius for 10 days and then filtered twice before bottling.

Organoleptic Characteristics

This wine has a harmonious balance of sweetness and body with aromas of dried figs, sultana, and caramel. Flavors of salted caramel, dried figs, dates and chocolate linger on the palette.

Food Pairing

Goes well with blue cheeses, beef bourguignon, pork teriyaki or chocolate desserts.

Best Served

Between 10–14 degrees Celsius.

Annual Production

10,000 Bottles.

Available Sizes

750 ml.