The Cave Winery is located in a cave dug in the late 16th century under the Ottoman Empire, in the Horshan Mountains of Israel. This vaulted cellar offers ideal conditions for aging wine: a constant temperature of 18°C, a humidity of 80%, and total darkness. Since 2000, it has served as a natural cellar for aging wine, giving the estate its name: Cave Winery.

The Ben Zimra vineyard, where Cabernet Sauvignon grapes are grown, was planted in the 1980s on well-aerated basalt soils. Thanks to an optimal climate and meticulous care, the vineyard produces naturally low yields, between 500 and 700 kg per dunam, guaranteeing concentrated and balanced grapes.

Wine production begins with a manual harvest in October, followed by a 48-hour cold maceration to extract the aromas and color of the grapes. Slow alcoholic fermentation lasts about eight days, followed by an additional 48 hours of maceration to extract more flavors. After malolactic fermentation and light clarification, the wine is transferred to new French oak barrels for aging for more than two years. It then undergoes one year of bottle aging before being released to the market in 2021.

The 2019 vintage was marked by a wet winter with blizzards and snowfalls on the mountains, followed by a dry and mild spring, and then a stable summer with cool nights. This allowed the grapes to ripen slowly and develop a beautiful complexity, with concentrated aromas and balanced acidity. The final wine is rich in aromas and flavors, with a mature tannic structure and a long elegant finish.

The Cave Winery wine is a faithful representation of this complex, balanced and aromatic harvest. It is recommended to decant it for an hour before tasting to fully appreciate its richness. Proper storage will allow the wine to develop further and reveal new layers of complexity in the years to come.