Native Grapes Series
Hamdani–Jandali wine is obtained from the blend between two indigenous Palestinian grapes called Hamdani and Jandali, cultivated mainly in Bethlehem and Hebron areas.
Variety
50% Hamdani + 50% Jandali grapes, yellow-green color with a crispy texture.
Harvest
The grapes ripen around the middle of September. They are handpicked in small boxes, during the first hours of the day or at night to preserve the varietal aromas.
Alcoholic Fermentation
After the destemming and the soft pressing of the grapes, the clean juice is fermented in stainless steel tanks using selected yeasts at controlled temperatures thus obtaining a wine with a good flavor and aromas.
Aging
The wine is aged in stainless steel tanks on lees for 4 to 6 months.
Bottling Preparations
The wine is then cooled down to -4 degrees Celsius for 10 days and then filtered twice before bottling.
Organoleptic Characteristics
This wine has a straw yellow color with green reflections, and it has a generous flavor of mango, guava, papaya and fresh flowers with a delicate body and lively acidity.
Food Pairing
Goes well with savory pastry, pasta, medium soft cheeses, baked chicken and sushi.
Best Served
Between 8–12 degrees Celsius.
Annual Production
10,000 Bottles.
Available Sizes
750 ml.
