The Cremisan Cellar inherits its namesake from the hill from which the grapes have been harvested since 1885. Modern wine-making equipment was introduced in 1997.
The production and sale of Cremisan wines support the work of the Salesian Monks in the Holy Land.
All Cremisan wines are organically produced, with vines being tended without the use of pesticides and chemicals. Vines are pruned, sorted and picked by hand.
The Cellar, which includes the wineries of Beit Jemal, is located between Jerusalem and Bethlehem with the border wall of Israel crossing through it. Grapes are primarily harvested from the al-Khader area.
World renowned enologist Riccardo Cotarella – most noted for his Falesco winery in Italy – is now part of the Cremisan Winery, lending his professionalism and talent.
Indigenous Palestinian Grapes
Baladi, Dabouki, Jandali and Hamdani grapes are the main focus for Cremisan, forgoing more traditional varieties such as Chardonnay and Cabernet.
Hamdani and Jandali are both native Palestinian grapes, and grown by Cremisan in Palestinian controlled territories.
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