Taanug Red wine

Red wine fermented and macerated for about 15 days. Once the coupage, passes a few months in the barrel, then passing a time in bottle.

Have been cleaned deposits or stainless steel tanks, filling with water every 24 hours, for 3 days. Each tank is sealed, signed and stamped with the kosher buffer twice.

Vintages are made manually, and all the handling in the winery from the pressing and fermented (with kosher for passover yeasts), filtering, cooling, clarification and bottling, has been conducted by a Rabbi.

Color cherry pillory and intense violet. Aromas of red fruits: blackberries, blackcurrant and blueberry. A touch of toasted denotes its passage through the barrel. On the palate is powerful and full bodied. The fruit is mixed with

tannins, conveying a sense of strength. Long persistence in the mouth.

Meats, game, stews, vegetables, stews and cheeses.