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Carmel Brut

A sparkling dry white wine produced from 60% Colombard, and 40% Chardonnay grapes grown in the Judean Hills.
The early harvest of the grapes took place at the end of July. After the gentle pressing of the grapes, 90% of the juice was fermented at a low temperature in stain less steel vats in order to retain the aroma of the grapes. To add to the complexity of the wine, 10% of the juice was fermented in new oak barrels. The second fermentation (Methode Charmat) lasted for one month in pressure controlled vats. Following six months maturation on its lees, the "Liquer de dosage" was added to the wine.
Tasting notes
Medium bodied with aromas of lime, green apples and toasted bread. Balanced acidity white a long finish.
Food pairing
A good accompaniment for many dishes including smoked salmon and sea food.