Our Philosophy

Kosher

The wine is Kosher Mehadrin and Kosher for Passover, since 2003.
‪The wine-making is supervised by Rabbi Meir Swisa, the chief rabbi of the local council of Ramat Hanegev who also has a Badatz Kashruth certification from KIR (Badatz Igud Rabbonim), lead by Rabbi Westheim from Manchester, England.

FAQs

What Makes Our Wine Kosher?

‪According to the bible, 1/10 of a farmer’s harvest must be given to the poor. This tithe is called “maaser ani”. This is one of the components of making the wine Kosher.

 Another element is that for a wine to be Kosher, only natural ingredients can be used. For example, in a Kosher winery, bentonite and egg whites are used instead of the casein and gelatin used in non-Kosher wine that are produced from pig and cattle bones. The entire winemaking process for Kosher wines stricly adhere to Jewish law.

What does the expression on the label “mevushal” or “lo/not mevushal”  mean?

The word “mevushal” literally means “cooked” and “lo/not mevushal” means “not cooked”. Kosher wine can be cooked (and therefore have the label “mevushal” ), but our wine is  “lo mevushal”, for  were it cooked it would remove much of the flavor. Negev Desert wine is therefore of the highest quality of Kosher wines.

Irrigation

The Nabataeans – the ancient desert nomads who built their capital in Petra in the Hellenistic period, were excellent farmers. They exploited their scant water resources wisely, thanks to a sophisticated water and irrigation system. Tourists can admire their conservation efforts even today  at both Mamshit  and Shivta. Judging from the size of the wine presses at the Nabatean/Byzantine village, archeologists say that the Nabataeans were able to produce some two million liters of wine thanks to their prowess. This ancient penchant for careful community conservation has continued today with the wine growers of the Negev who use modern drip irrigation and underground computerized probes to slowly release water over long distances.

‪Sustainable Development

‪Our vineyards are left to lie fallow once every 7 years in order to help the soil replenish its minerals.

Negev Desert israeli kosher wine/food in geneva,switzerland