Winemaking Process

Each variety is harvested separately, mostly in mid-September and early October. After hand sorting and destemming , the grapes are cold soaked for several days. Each variety ferments separately in a number of small tanks ​​in order to determine the wine with the best potential. Alcoholic fermentation takes place over one week to ten days at low temperatures to preserve the grapes’ aromatic components. The grapes then undergo an additional two to three weeks of skin contact before pressing. After a short period of stabilization and malolactic fermentation, each wine is transferred to new French oak barrels to age for close to 20 months. The final blend is then selected from the various varieties and barrels and the wine bottled after natural stabilization, with minimal clarification and filtering. The wine continues to age for at least another year in our cellars before being released to the public.

Tasting Notes

Each appellation is characterized by slow, uniform ripening which allows aroma, flavor and color to accumulate without a steep sugar rise. This creates a balanced, complex and discreetly elegant wine. Avnei Hahoshen Diamond showcases our very finest plots. The mingling of an unconventional blend of varieties results in a lively red-black ruby color and an aroma that begins with black cherry, cassis, white pepper and coffee, and continues with nuances of earth, herbs and smoked meat. The palate reveals a full-bodied, rich, balanced and elegant wine, with a long, complex finish distinctly reminiscent of the old world.

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