Cabernet Souvignon

Reserved Wines

Cabernet Sauvignon wine is obtained from Cabernet Sauvignon grapes, Cultivated in Cremisan valley and Beit Shamesh.


Cabernet Sauvignon international grape cultivated in Beit Shamesh.


The grapes ripen at the end 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 has a generous aroma of black currant, blackberry, cocoa and a pleasant mint leading into full flavors of cedar, black fruit, and baking spices with a lingering finish and medium body.

Food Pairing

Goes well with rib-eye, beef stew, mushroom tart and barbecued pork.

Best Served

Between 16–20 degrees Celsius.

Annual Production

10,000 Bottles.

Available sizes

750 ml.