In 1998, Yoav Levy, after many years of amateur winemaking, expanded his activities into a boutique winery. Levy first produced the wine in a bomb shelter near his house, using emergency water containers. He then transferred to greenhouse flower refrigerators. After a year, satisfied in his progress, he purchased stainless steel fermentation tanks. He moved the winery to the cowshed area of his moshav. In 2000, the plot of land at the end of the Moshav was allocated for use by the winery, where it presently stands.
Rich full flavored pasta, grilled beef or chicken dishes.