Graduation\ Weeding \Special events it is such a big ceremony .
Contact us to make your own Label on your gifts and bottels .
Made from syrian olives from beir-zait Ramallah and Ramie in the upper Galilee pressed by cold water in the traditional way to have more taste and aroma
Made from 100% pomegrants fruits.
Three kind of pomegrant wine that you would love to have in you bar .
Medium Sweet WHITE WINE
Medium Sweet RED WINE
SWEET Red Wine
30ML -200ML - 250ML -750ML
Heavy with a hint of fresh grape
Altar Sweet Red Wine 750 ml ; Made from local grapes from several vineyards near the cost.
SWEET RED WINE
make your own label to this bottle #
Sweet red wine,made from local grapes from several vineyards near the cost.
DRY RED 375ML ; made from Cabernet sauvignon grapes
SWEET WHITE WINE 750ML ; A very special medium sweet white wine to celebrate the Holy Mass
Dry Red Wine 750 ml ; made from 50% Cabernet sauvignon & 50% Merlot grapes.
Wedding AND Mass Wine
EXTRA VIRGIN ( JAR )
SELECTED Dry red Wine; made from 100 % Cabernet sauvignon grapes oaked in Oak barrels for 11 month.
DRY RED WINE ; Cabernet Sauvignon 2017
DRY RED WINE - VINTAGE 2017
DRY WHITE- CHARDONEY VINTAGE 2021
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Destemmingand extraction of juice: stalks of grapes are removed (partially or totally depends on style of wine). If stalks
are required a crusher-stemmer is used to remove before crushing the grape. Extraction of juice (2 methods): Pressing (for white wines) just
enough pressure to draw the juice untainted by pigment from skins. Crushing: larger crusher which tears apart the berries and allows the pigment to
colour the juice.
Treatment of the must: extracted grape is called must, treated with sulphur dioxide to disinfectant and kill off wild yeasts and micro-organisms.
Sulphur dioxide stops wine oxidation (preservative) and micro-biotic activity (stops wine turning to vinegar). Skin contact: leaving the grape skins
with must to extract elements of flavour for fruitier wine styles for short period, clear juice is then sent for fermentation (white wines). Maceration:
skins are left to macerate with fermenting must, colour and tannin of skins drawn by presence of alcohol darkens the wine and add
more tannin. For Rose wines similiar process up to 48 Hours only.
Racking and removal of gross lees: after fermentation, solids or sediments (called gross lees) are removed (dead yeast, pips, pieces of grape
skin). Racking is a method used to clarify the wine by transferring wine from one vat or cask into another, leaving behind any solids.
Adding to yeast and alcoholic fermentation: Yeast is added to convert the natural sugars in must into alcohol and Co2. Yeast will stop working
at 15% abv, any sugar remaining is termed ‘residual sugar’, the higher the residual sugar the sweeter the wine. Malo-lactic fermentation (bacterial
conversion): Lactic acid bacteria present in wine become active as alcoholic fermentation slows down. This converstthe harsh tasting malic acids
(tart acidity like green apples) into lactic acids (richer softer milk like). Malo-lactic fermentation is an optional activity for white wine production, most
red wines grown in warm climtes use malo-lactic fermentation.
Fining and cold stabilisation: Fining (process which involves a colloidal matter to coagulate anu solid matter within the wine to ensure clarity
(types: small amount if wine mixed with egg whites, Islingclass, Kieselgur and Bentonite – types of powdered clay). Cold stabilisation: removing the
substance by filtration responsible for the white crystals found on insides of corks or at the bottom of a very chilled bottle.
Blending:Cellar master or wine maker assesses the wines and decides on a blend (cuvee), to create a desirable wine, eliminate possible
variations in fruit quality within a vintage or several vintages.
Final filtration: to clear unwanted particles ands sediment, done by centrifuges and super fine filters. Some wine makers prefer unfiltered.
Bottling:Wine is bottled and a cork is rammed in to form a seal, capsules protect the cork from pests and moulds.
Luck of the year: The weather (un-controllable factor), hailstorms can rip young shoots reducing yields, strong winds during flowering season can
spoil pollenationfor fertilisation and the grapes may for form, rainfall (blessing or curse) – during summer light rainfall is desired, heavy rains during
autumn near harvest can dilute the concentration of flavours.
A unique 8 hours in and out the City of nazareth\Jerusalem with time to enjoy lunch and shopping too! Maximize your sightseeing with this exceptional tour.
Cantinacana operates the website, which provides the service.
Cancellation option customer have the option to cancel any order within 14 days.acquiring commission allowed for canceling transaction limit is 5% or 100 NIS whichever is lower."Cancellation of a transaction in accordance with the customer protection(cancellation),Htsa"a-2010 and consumer protection Act, 1981."
We will replace or refund you for any bottle of wine that is damaged, flawed or that the customer finds unsatisfactory. We ask the customer return the unfinished portion of the original bottle for replacement. By law, we cannot accept returns of alcoholic beverages unless the product is corked, or flawed. We are also unable to accept return of wine that was damaged due to adverse weather conditions during shipment. Please send an email to firstname.lastname@example.org to arrange for the return of corked or flawed product.
Once the wine is received we will refund your credit card account for the cost of the wine less shipping and handling. If the original shipment was damaged or flawed you will receive a full refund, including shipping and handling charges. Please contact the tasting room at (+972)547411403 for return instructions.