The Sémillon grapes were harvested in the Ramat Sirin vineyards at the end of July, 2014, with impressive ripening statistics, considering the hot Israeli climate – we identified an increase in sugar levels and the development of flavor in the grapes, while a high level of acidity was maintained. It was immediately evident that there is something unique happening. The grapes were harvested in a night grape harvest and were directly transported to the winery for pressing, for natural clarification and fermentation in a stainless steel tank at a cold temperature. We closely monitored the fermentation process and the progress of the wine development, which did not cease to impress and surprise us each and every day – especially its fresh and crisp fruity qualities and its exceptional level of acidity. At the end of the fermentation process, the wine underwent filtration and a 6-month aging process, on “soft” racks, which contributed to the texture of the wine and its intricacy. During this period, several trials had been made with various blends and different species of grapes, and ultimately it was decided on a 10% addition of Sauvignon Blanc, which contributed to the aromatic richness and structure of the wine. At the conclusion of the aging process, the wine underwent stabilization, fining and filtering.