Argaman Dovev was harvested at the end of September. The black and heavy bunches were crushed, and the must was fermented on Dovev Merlot skins. This way of fermentation was adopted due to the fact that the plentitude of color and content of the wine is larger than its Tannin charge. After an extended maceration, the wine was transferred into French and American oak barrels, more than half of them new, and was aged for 18 months.
