Native Grapes Series

Baladi wine is obtained from an indigenous Palestinian grape called Baladi Aswad (black), cultivated mainly in Cremisan valley and Hebron.


Baladi grape, characterized by elliptic black berries.


The grapes ripen at the beginning of September. They are handpicked in small boxes, during the first hours of the day or at night to preserve the varietal aroma.

Alcoholic Fermentation

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


The wine is aged in oak barrels for a minimum of 14 months.

Bottling Preparations

The wine is then cooled down to -4 degrees Celsius for 10 days and then filtered twice before bottling.

Organoleptic Characteristics

This wine is fresh with generous aromas of ripe berries, baking spices, ripe plum and vanilla. Flavors of black cherry, mild herbs, and allspice with a lively acidity and soft tannins make the wine perfect for chilling and is enjoyable alone or with food.

Food Pairing

Goes well with sirloin, spiced sausage, sautéed mushroom and game meats.

Best Served

Between 14–18 degrees Celsius.

Annual Production

15,000 Bottles.

Available Sizes

750 ml.