Ramat Negev Neve Midbar Adom 2014

The Winemaking Process – The fermentation process occurs in cold temperature in 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 an aging process for about 14 months in American and French Oak barrels, most of which are new. Then, the wine is roughly filtered 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 deep, bold and almost black purple color is reached by roughly filtering, stabilizing and closely supervising the wine so that it doesn´t get damaged by oxygen.

Serving Recommendation – The wine should be served at 16 degrees Celsius. The wine has a full, rich body, solid tannins and a delicate acidity but does have presence. It would be best served with high fat content foods such as lamb ribs or stew.