How is Kosher wine made?

Only 15% of the total wine production in Israel consists of kosher wine, wine with a sacred meaning. After all, according to the Bible, the vine was, along with fountains, fig trees, mountains and valleys, one of the seven promises for the Jewish people. Drinking wine, grape blood, ensured that man would get to know and understand Him better. Kosher wine as a ‘gift from God’, is intended for the Jewish people to accompany holy moments and special ceremonies; in gratitude for the life that was given by Him.

How the wine, red, white and rosé, is made and how it retains its sacred status is stated in Jewish Law. First of all, only people who belong to the Jewish people may come into contact with the wine, from production to serving the wine. In this way, the sacred status is protected.

The vine must be in the ground for at least four years before the grapes may be used to produce wine. But after 7 years, the vineyards on originally Biblical lands must be cleared so that the land lies fallow. This does not apply to vineyards in other countries. The vines may also not share their vineyard with other crops. It is entirely intended for kosher wine.

From the moment the skin of a grape breaks, the people and the materials used must be kosher. The use of animal products, such as proteins to clarify a wine, is out of the question. In countries such as the United States and South Africa, very small quantities of kosher wine are also made. Although they do not belong to the land of milk and honey, they may be labeled 'kosher” if only Jews have worked on the production of the wine.