The white grapes are picked by hand and put into big containers called Dolavim (they are named after the company that makes them)


They are then brought to the winery.



And weighed



They are then tipped into the receiving bin



Under the expert supervision of Naama, our Winemaker



And the eagle-eyed supervision of Haim our Mashgiach (religious supervisor)



The grapes are moved to the destemmer-crusher, where the stems are removed from the bunches and the berries are crushed to allow the juice to begin flowing. The berries fall into a pump below the crusher and the stems are evacuated by the conveyor on the left.



The stems are used as animal feed.



The grapes continue their journey, now as must (this is the mush of pulp skins juice and seeds) it is chilled.



Then sent to the press. The press is a huge tank that lies on its side, inside is a rubber balloon which inflates squeezing the grapes to the walls of the tank. The walls of the press have channels which allow the juice to flow out.



The free run juice runs out the channels at the other end, on the way to becoming one of our premium wines.



The juice is then pumped to a tank where is is allowed to settle. The clear juice is then pumped to another tank (this is called racking) where it is innoculated with yeast and allowed to ferment.

Then at the end of the day we have to clean up.