A captivating expression of the indigenous Palestinian Baladi Aswad elliptical grape, that's cultivated organically in the Cremisan Valley and Hebron regions at an elevation of around 800 meters. Handpicked in early September, the grapes undergo fermentation with skins and seeds using selected yeasts at controlled temperatures in stainless steel, followed by at least 14 months in oak, mostly used. Deep and bold, it boasts a bouquet and flavors of raspberry compote, plum, and cranberry, married with earthy nuances reminiscent of a forest floor. The oak aging imparts gentle spice and soft tannins, leading to a long, dry finish. Pairs well with lamb kofta kebabs, spicy sausages, or Mansaf, a traditional Bedouin feast featuring a leg of lamb on a bed of yellow rice with spices, nuts and yogurt sauce.