The growing season was characterized by a relatively warm winter and less rain than the annual average. The beginning of the spring was mild, followed by several heat waves, which led to an early awakening in the vineyards and an early harvest with yields lower than the annual average. Physiological and phenolic ripening differed from lot to lot and required very close and detailed monitoring. Most plots were harvested a little earlier than in previous years to preserve the wine’s freshness and primary fruit flavors.

dry white wine produced from Chardonnay grapes from the Jerusalem mountains. After gentle pressing, part of the must fermented in French oak barrels and continued to age for six months on its lees (Sur Lies). Part of the must fermented at a low temperature in stainless steel tanks. The wine has a full body and is characterized by aromas of green apple, citrus, and hazelnuts; the finish is long and balanced.

Grouper fish carpaccio, grilled asparagus with Parmesan and Vitello Tonto.