Lina Slutzkin, founder of Kadma winery (not kosher) in Kfar Uriya in the Judean foothills.
(photo credit: Courtesy)
There is nothing new under the sun in the art of wine-making. When at Carmel’s Zichron Ya’acov Wine Cellars, I would pass the large barrels on display, and explain that “they were used to ferment the wine 125 years ago.” In fact, it was so hot in July and August of 1890, before electricity had been installed, that they had to import a special ice machine from Cairo, and large blocks of ice were lowered in bags into the barrels to reduce temperatures during fermentation.In the 1920s, when Solel Boneh – Israel’s oldest construction company – was founded, cement tanks replaced the large barrels because they gave more capacity. Originally they did not line the cement tanks, and the wine became tainted and had to be poured away. Then the cement tanks were lined with glass. Think how expensive that must have been.
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