The Hakhlil Valley Rose 2017 is made 50% Cabernet- Sauvignon grapes and 50% Petit Verdot grapes from Janaba vineyard.
At the end of August were harvested by hand around 800 kg. per duman.
The juice was macerated with skins around 8 hours, extracted, clarified and fermented slowly in a low temperature with the wild yeast that were on the grapes, and without a culture.
The wine didn’t mature in barriques.
The result is a dry, fruity and crisp wine.
The Hakhlil Valley Rose 2015 is made mostly (around 3/4) from Syrah grapes, that were harvested from Janaba vineyard, and Cabernet- Sauvignon (around 1/4) from the winery’s vine pergola. In the second week of August were harvested by hand around 900 kg. per duman. In the beginning of September were the pergolas grapes harvested. The grapes were crushed into juice that was macerated with skins around 10 hours, extracted, clarified and fermented slowly in a low temperature. In the process the wine fermented while using the wild yeast that were on the grapes, without adding yeast culture. The wine was stabilized in heat and cold, clarified, filtered and bottled in the beginning of January 2016. The result is a light, fruity and crisp wine. The wine will be ready to drink in February 2016.
Rose de la Pergola 2014 is all made from the grapes of the vine pergola adjacent to the winery, which is all planted with Cabernet Sauvignon. About 500 kg. of grapes were harvested manually at the beginning of August. The must was kept soaking with the skins for some 20 hours. It was then pressed and clarified naturally, as best as possible. It was fermented slowly at a low temperature on wild yeast, without the addition of a yeast culture. The wine was then cold stabilized, clarified, filtered and bottled. The result is a light, fruity and crisp wine with a slight hint to its varietal origin. Serve at 9-12 deg. Celsius.