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 compared to previous years to preserve freshness and primary fruit flavors in the wine.

Dry white wine, produced from Sauvignon Blanc grapes grown in the Jerusalem mountains. The grapes arrived at an early hour at the winery and were gently squeezed and fermented in stainless steel tanks at a low temperature to preserve their aromatic nature of the grapes. The wine has a greenish hue, characterized by bursting aromas of gooseberry, chopped grass, and minerals. The wine has a medium to full body and noticeable acidity.

The wine will excellently accompany goat cheeses, quiches, and grilled fish dishes.