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The grapes were harvested manually, each strain separately and carefully sorted at the entrance to the winery. Viognier fermented in spontaneous fermentation, aging in wood barrels for 3 months, chardonnay and colombard fermented separately in stainless steel containers. The Viognier underwent partial melodic fermentation.
Varietal composition Columbard, Viognier, Chardonnay Vineyards Binyamina, Mata Aromas & flavors of white fruit, grapefruit and white peach, flavored with oregano and thyme
With a fresh and crisp finish