Bethlehem, West Bank
Manual harvest, traditional vinification with destemming and soft pressing, maceration at controlled temperatures obtaining a wine of good color and aroma.
Stewed raspberry, with plum, cranberry and hints of forest floor on the nose. Concentrated and complex, yet medium bodied and smooth. Plum continues on the palate, revealing blackberry, stewed strawberry, and red apple skin. Finishes long, dry and elegant.
Grilled meat or mature cheeses.
- Baladi, Dabouki, Jandali and Hamdani grapes are the main focus for Cremisan, forgoing more traditional varieties such as Chardonnay and Cabernet.
- Translated from Arabic, Baladi means “native”, “indigenous” and/or “of the country”
- 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 production and sale of Cremisan wines support the work of the Salesian Monks in the Holy Land.
About the Cremisan Winery
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.
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.