Wine, more than any other food or drink, represents the holiness and separation of the Jewish people. It is used for the sanctification of Shabbat and Yom Tov and during Jewish celebrations. In the Beit Hamikdash (Sacred Temple), wine was poured on the altar at the same time as the sacrifice.
However, as wine was and still is used in many forms of idolatrous worship, it has a unique status in Jewish law, which places additional restrictions on the making and handling of wine. This includes wine used for non-ceremonial purposes.
The production and handling of kosher wine must be carried out exclusively by Jews. Wine, grape juice and all products containing wine or grape juice must remain exclusively in the hands of Jews during the manufacturing process and also after the seal on the bottle has been broken. It is forbidden to drink wine or grape juice, or any beverage containing wine or grape juice, which has been touched by a non-Jew after the bottle seal has been opened.
The extensive protocol of the winemaking process based on Jewish law requires production to adhere to the following conditions:
– Fermentation tanks and materials used in production must have been “kosherizados” and be intended exclusively for the kosher winemaking process.
– All raw materials used in the making of the wine must have been certified according to Jewish law (ie they must all have kosher certification).
– The process begins by filling the tanks three times with water, and with intervals of 24 hours.
– From the moment the grapes arrive at the winery to be unloaded into the receiving hopper, the hands of the Rabbi – or those of a competent Jewish person familiar with kosher protocols – become the hands of the winemaker. The rabbi carries out all the instructions given by the winemaker, and the wine, once made, can be approved as kosher wine.
Our wine is made according to Jewish law and under the supervision of the prestigious OU Rabbinate of the United States and the Kosher Federation of London, in close collaboration with the local rabbis of Chabad Lubavitch.
Terms and conditions :
Minimum age of the vines: 4 years, No organic fertilization, High hygiene and cleaning conditions, The addition of bacteria, yeasts and enzymes is not allowed. Gelatin and casein are prohibited for fining. Bentonite is allowed, egg white too, but each egg must be opened and checked by the Rabbi. Only new bottles can be used. In the 7th year (Sabbath year), it is forbidden to pick grapes (regeneration). 1% of the wine must be given to the poor. Only Sabbath-keeping Jews are allowed to make wine or have “physical or visual” contact with wine.
Grape varieties: 38% Cabernet Sauvignon 36% Carignan 26% Grenache rouge
Winemaking: Vinified under the strict supervision of the rabbi of the Jewish community of Barcelona.
Kosher certified: Lo mevushal (unpasteurized) and Le Pessach.
Fermentation at controlled temperature (24-28ºC). Malolactic fermentation started in stainless steel tanks and ended in barrels.
28-day maceration, grape varieties vinified together.
Aging: 12 months in new French oak barrels, certified kosher (228L), medium and light toasting. Subsequent aging in stainless steel tanks for 3 months, before bottling.
Harvest: By hand, mid-September.
Total production: ca. 16.000 bottles + magnums + large sizes
Tasting Notes: Intense ruby red. The complexity of this wine manifests itself
The complexity of this wine is manifested by a range of ripe fruit aromas, notably forest fruits with cocoa and a herbaceous note. Generous in body and with soft but powerful tannins, it offers us tertiary notes of fruit and a nice balance.
Food and wine pairing: Peraj Ha'abib goes very well with meats and cooked dishes.
dishes, offering a wide range of possibilities. Sautéed vegetables and cheese platters go well together.