Ramat Negev Ramon Petit Verdot 2013

The Winemaking Process – The fermentation process occurs in cold temperature stainless steel tanks in order to preserve the scents and flavors of the fruit. When this process is complete, the wine is soaked on grape peels in cold temperatures for a period of two weeks, to make the most of the aroma and flavors of the peel. After that, the wine undergoes initial decantation and aging for about 18 months in new French Oak barrels. Then, the wine is roughly filtered in order to preserve as much as possible the aroma and tastes after which it is bottled and kept in the winery for a period of six months before going on the market.

Color – A bold, solid purple-black color is reached by roughly filtering the wine, stabilizing and closely supervising that it does not get damaged by oxygen.

Serving Recommendation – The wine should be served at 16 degrees Celsius. The wine has a full body, solid tannins and a good acidity level. It will go wonderfully with high fat content meat dishes such as entrecote, sirloin, veal, lamb and sausages. Spicy foods pair well with Petit Verdot and it is perfect with hard and semi-soft cheeses.