The Syrah grapes are harvested in late August and early September, while a small amount of Viognier grapes (about 5%) are harvested simultaneously from a vineyard in the Judean Hills. The Syrah and Viognier grapes are fermented in tanks and cold soaked at low temperatures for three days, followed by eight days of alcoholic fermentation. The grapes then undergo ten additional days of skin contact before pressing. After alcoholic fermentation and a brief natural stabilization, the wine is transferred to new French oak barrels for 16 months, at the end of which the perfect blend is selected from the various barrels, and the wine bottled with minimal clarification and filtering. After bottling, the wine continues to age in the bottle for one more year in our cellars.