Winemaking Process

In the heart of a pastoral region on a peak in the Menashe Hills near Bat Shlomo, is an ancient cave whose walls reflect the land of Israel’s glorious past. Today the cave serves as home to the The Cave boutique winery.

Background

In the 16th century, during construction activity, an impressive vaulted stone tunnel - 80m long, 5m wide and 9m high – was carved into the mountain. In the 19th century the cave was used to store wines and brandy.

The cave serves as a natural aging cellar, without the need for cooling and humidity control systems. The temperature within remains constantly cool throughout the year, reaching a maximum of 18°C at the height of summer and the cave’s architecture guarantees a high humidity level of at least 80%, thereby providing optimal wine aging and maturing conditions.

The Cave Winery was established in 2000 by the owners of Binyamina Winery, who set their sights on establishing a high quality boutique winery with the aim of producing wine of uncompromised quality. To achieve this goal, the expertise of a professional enologist and winegrowers were enlisted and large sums were invested in state-of-the-art equipment.

The Vineyards

The Cave Wine is made from Cabernet Sauvignon and Merlot grapes grown on vines in the Upper Galilee that are over 15 years old and from Petit Verdot grapes grown in the south of Israel. Due to its age, the vineyard’s yields are naturally low-crop and never exceed 700 kg per dunam (0.1 hectares).