The Cabernet Franc grapes were harvested in the Kohav HaShahar vineyard on the eastern slopes of the Jerusalem Mountains at an altitude of 600 meters. The vineyard soil type is "terra rossa" with basalt which is a drained soil that develops the roots and strengthens the vines. The vineyard enjoys a good exposure to the sun which allows high quality maturation and cool nights that contribute to the concentration of flavors in the grapes.
The grapes had reached the winery in the early cool hours of the morning and were transferred directly from the "crusher" into refrigerated stainless steel tanks. After three days of keeping the grape juice on its lees for extraction of flavors found in the skins of the grapes the must was fermented at a temperature of 23-25 degrees Celsius in order to preserve the character of the Cabernet Franc. Following the end of the malolactic fermentation the wine was aged in French and American barrels for 14 months after which the wine had characteristic qualities of the variety: spicy, powerful and impressive.
The wine has a dark crimson color with black pepper, tobacco, licorice, walnuts and chocolate notes. Full body, velvety, with a long spicy finish.