Bethlehem, West Bank
Traditional vinification with destemming and soft pressing. The clean juice is fermented in stainless steel tanks with controlled temperature which maintains the good flavor and aroma.
Apricot, hints of tropical fruit and wet stone lead the way on the subtle and delicate nose. Ripe green apple, apricot, pear, and green herbs on the palate, fading into lime skin and anise. Medium in body, finishing round and clean. Subtler on the nose, yet heavier and more viscous on the palate than the Cremisan Hamdani.
Assorted cheeses, from soft Brie through to hard mature cheddar.
- Baladi, Dabouki, Jandali and Hamdani grapes are the main focus for Cremisan, forgoing more traditional varieties such as Chardonnay and Cabernet.
- Dabouki is originally thought to have originated in Armenia, although the grape is now seeing increased plantings in Argentina, Brazil, France, India, Israel, Italy, Romania and Tunisia.
- 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.