After gentle pressing, part of the must fermented in French oak barrels and continued to age for six months on its lees (Sur Lies). Part of the must fermented at a low temperature in stainless steel tanks. The wine is characterized by aromas of green apple, citrus, and hazelnuts. Pair with fish carpaccio, grilled asparagus with Parmesan, and Chicken Marsala. Gold Medal, Eshkol Ha'Zahav Top 25 Whites, The Jewish Link
