– In the past was only one way; the grapes were fermented with the stems, because they could not be separated. Today, most wine producers separate the grapes before fermentation, but a number of winemakers, mainly in the Rhone Valley and Burgundy, prefer the classic form of work (“Vendange entière ” According to them, these wines are more elegant, classic, fresh and unique ). “Lewinsohn” is the first Israeli winery to release a limited edition of fermentation with whole clusters: 2016 is the third vintage of the Garage de Papa whole clusters from which only 2 barrels were produced.



