|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.
Yoav produces mostly cabernet sauvignon grapes and feels that the rich and fertile basalt soil (bazelet), along with specific climate conditions, and natural production processes are the secret to this unique boutique winery.