The wine of the Golan Heights is produced in the Israeli settlement of the Golan Heights, in the town of Katzrin. The area has an ancient history: in the Bible we find the first signs of the production of wine in this area, with a moderate consumption by the local population. The territory of the Golan, rich in mountain ranges and volcanic rocks, has a temperate climate: warm and windy in summer and cold in winter. The thermal excursions can also be quite abrupt: the nights are always fresh and the days are warmer; this favors the growth of particularly fragrant and sapid vines.
The soil is volcanic in the eastern part, while it is rich in basaltic rocks in the western part: the calcareous bases give the vine an intense and persistent olfactory note.
The most widespread vines are vines bordolesi, grenache and mourvedrè, which give wines of decisive quality and quite tannic flavor .
Many wines from the Golan area are produced according to the kosher principles: the production of wine is 40 million bottles a year, but individual consumption is limited to 7 liters per person per year.
Vinification in Israel has similar characteristics to the French one, with predominantly aged red wines and white wines in steel barrels, mostly coming from monovitigno. The Israeli cuisine offers special and spicy dishes: the tannic aroma and full of wines from the heights of the Golan enhances the sweet and sour notes. A good plate of hummus will therefore be able to marry perfectly with a Judaic red aged in wooden barrels, while a spicy meat dish can be enhanced by the full flavor of red.
