Stainless steel fermentation tanks are filled with water, emptied and re-filled every 24 hours over a 3 day period. Each tank is sealed and stamped twice with a “Kosher” emblem. The grapes are picked by hand and all winery work (from pressing and fermenting the grapes with “Kosher for Passover” yeasts, to filtering, cold stabilization, fining and bottling, are carried out by a rabbi.

The color of this rich, bolder red is cherry and violets with depth and extraction. The full-bodied palate is elegant and ripe with an unmistakable Spanish style, given a Bordelaise twist. Fruit and tannin are in perfect harmony, making the finish long and elegant.