The Cave Red

250 years agoa huge was quarried in the heart of Mount Carmel The conditions created by the cave's natural features turned it into an ideal wine cellar and in the 19th century it was already being used t ostore wine and Brandy. A few years ago it was restored to its former function and inspired the name of The Cave Winery. The grapes were harvested in the choicest vineyards in the Upper Galilee and underwent meticulous production processes. The wine was aged for 24 months in French oak barrels and will continue to age in the bottle for many years. The recommended serving temperature is 18-22C