Hamdani Jandali

Native Grapes Series

Hamdani–Jandali wine is obtained from the blend between two indigenous Palestinian grapes called Hamdani and Jandali, cultivated mainly in Bethlehem and Hebron areas.


50% Hamdani + 50% Jandali grapes, yellow-green color with a crispy texture.


The grapes ripen around the middle 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

After the destemming and the soft pressing of the grapes, the clean juice is fermented in stainless steel tanks using selected yeasts at controlled temperatures thus obtaining a wine with a good flavor and aromas.


The wine is aged in stainless steel tanks on lees for 4 to 6 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 has a straw yellow color with green reflections, and it has a generous flavor of mango, guava, papaya and fresh flowers with a delicate body and lively acidity.

Food Pairing

Goes well with savory pastry, pasta, medium soft cheeses, baked chicken and sushi.

Best Served

Between 8–12 degrees Celsius.

Annual Production

10,000 Bottles.

Available Sizes

750 ml.