{"id":637,"date":"2024-04-23T15:07:59","date_gmt":"2024-04-23T15:07:59","guid":{"rendered":"https:\/\/www.cremisanwine.com\/?page_id=637"},"modified":"2024-04-23T19:36:55","modified_gmt":"2024-04-23T19:36:55","slug":"hamdani-jandali","status":"publish","type":"page","link":"https:\/\/www.cremisanwine.com\/?page_id=637","title":{"rendered":"Hamdani Jandali"},"content":{"rendered":"\n
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Native Grapes Series<\/strong><\/p>\n<\/div><\/div>\n\n\n\n

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Hamdani\u2013Jandali wine is obtained from the blend between two indigenous Palestinian grapes called Hamdani and Jandali, cultivated mainly in Bethlehem and Hebron areas.<\/p>\n\n\n\n

Variety<\/p>\n\n\n\n

50% Hamdani + 50% Jandali grapes, yellow-green color with a crispy texture.<\/p>\n\n\n\n

Harvest<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Alcoholic Fermentation<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Aging<\/p>\n\n\n\n

The wine is aged in stainless steel tanks on lees for 4 to 6 months.<\/p>\n\n\n\n

Bottling Preparations<\/p>\n\n\n\n

The wine is then cooled down to -4 degrees Celsius for 10 days and then filtered twice before bottling.<\/p>\n\n\n\n

Organoleptic Characteristics<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Food Pairing<\/p>\n\n\n\n

Goes well with savory pastry, pasta, medium soft cheeses, baked chicken and sushi.<\/p>\n\n\n\n

Best Served<\/p>\n\n\n\n

Between 8\u201312 degrees Celsius.<\/p>\n\n\n\n

Annual Production<\/p>\n\n\n\n

10,000 Bottles.<\/p>\n\n\n\n

Available Sizes<\/p>\n\n\n\n

750 ml.<\/p>\n<\/div>\n\n\n\n

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Hamdani\u2013Jandali wine is obtained from the blend between two indigenous Palestinian grapes called Hamdani and Jandali, cultivated mainly in Bethlehem and Hebron areas. Variety 50% Hamdani + 50% Jandali grapes, yellow-green color with a crispy texture. Harvest The grapes ripen around the middle of September. They are handpicked in small boxes, during the first hours … <\/p>\n

Read more “Hamdani Jandali”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_monsterinsights_skip_tracking":false,"inspiro_hide_title":false,"footnotes":""},"class_list":["post-637","page","type-page","status-publish","hentry"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t