The growing season was characterized by a relatively warm winter and higher-than-average rainfall, which initially led to early bud break in the vineyards. Harvest began early, with yields 15% lower than the multi-year average. Physiological and phenolic ripening varied from plot to plot, requiring close and detailed monitoring. Most plots were harvested earlier than in previous years to preserve freshness and primary fruit flavors in the wine. The harvest concluded earlier than usual

Dry white wine produced from Chardonnay grapes grown in vineyards in the Jerusalem mountains and on the slopes of the Carmel. After gentle squeezing, part of the must, fermented with oak and continued to age for three months on its sediments (Sur Lies). Part of the wine was fermented at low temperatures in stainless steel tanks. The wine has a medium body, aromas of green apple, peach, and roasted almonds, and a long, well-balanced finish.

The wine will go well with dishes such as pasta in pesto sauce, grilled fish, and roasted asparagus.