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 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.