This wine is produced from grapes grown in a vineyard located in the Judean Hills appellation.

The wine is crafted with meticulous attention and adherence to the traditional method used for producing elegant, high‑quality sparkling wines.

The hand harvest takes place in the early morning hours, after which the grapes are chilled overnight. The following morning, after careful sorting, the grapes undergo a gentle and rapid pressing to obtain an exceptionally delicate white must.

Pressing is carried out in an inert pneumatic press under a nitrogen blanket to preserve the full spectrum of the grape’s aromas.

After cooling the juice and allowing approximately two days for sedimentation, the clear must is racked into a stainless‑steel tank for alcoholic fermentation. Fermentation lasts about two weeks at 15°C, followed by several months of aging on the lees in stainless steel until the tirage (second fermentation).

The wine is bottled according to traditional methods at the tirage stage, and after the second fermentation it ages on the lees inside the bottle for a minimum of 18 months.

At the end of the aging period, the wine undergoes riddling using a gyro‑pallet to collect the lees in the neck of the bottle before disgorging. After the removal of the lees, the wine receives a dosage of 3 g/L sugar to achieve optimal balance.

The wine does not undergo malolactic fermentation in order to preserve freshness and crispness.

Alcohol: 12%

Release: Blanc de Blancs Essence was released after several months of full integration of the dosage following disgorging.