Entry Level
Messa Red wine is obtained from a blend between Cabernet Sauvignon, Merlot, Petit Verdot, and Baladi, Cultivated in Cremisan and Beit Shamesh.
Harvest
The grapes ripen between the middle and the end 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
The destemmed grapes are fermented with the skin and seeds using selected yeasts at a controlled temperature thus obtaining a dry wine with good color and aromas.
Aging
The wine is aged in oak barrels for a minimum of 12 months.
Bottling Preparations
The dry wine is then mixed with Dibes “Concentrated must” produced in the winery from Dabouki juice. The now sweet wine is cooled down to -4 degrees Celsius for 10 days and then filtered twice before bottling.
Organoleptic Characteristics
This wine has a harmonious balance of sweetness and body with aromas of dried figs, sultana, and caramel. Flavors of salted caramel, dried figs, dates and chocolate linger on the palette.
Food Pairing
Goes well with blue cheeses, beef bourguignon, pork teriyaki or chocolate desserts.
Best Served
Between 10–14 degrees Celsius.
Annual Production
10,000 Bottles.
Available Sizes
750 ml.
