1–0 of 0
Bittuni is an exceptionally rare, ancient indigenous Middle Eastern red grape variety, saved from extinction and currently experiencing a revival in modern Palestinian and Israeli winemaking. It produces pale-colored, light to medium-bodied red wines. Smelling of raspberries, red cherries, Mediterranean herbs, and spices, Bittuni wines fascinate with their elegance, which experts often compare to classic Burgundy Pinot Noir.
Read moreBecause this variety is commercially grown and bottled by only a few wineries in the region (e.g., Cremisan or Recanati), every bottle is a true heritage discovery.
The best Bittuni wines are made to preserve their pure and fragile fruitiness. The grapes are fermented gently, trying not to extract too many harsh tannins. Often, the wine is briefly aged in old French oak barrels (sometimes skipping new oak altogether) so the drink gains additional roundness and soft spice notes without losing its natural elegance and crisp acidity.
Due to its lighter structure, low tannin content, and bright acidity, Bittuni is a very flexible partner at the table. It pairs perfectly with authentic Middle Eastern cuisine: hummus, roasted eggplants, fire-roasted lamb, chicken Shawarma, and various Mezze appetizers. It is recommended to serve this wine slightly chilled.
It is believed that the Bittuni variety has been cultivated in this region for millennia. DNA and archaeological studies suggest that it might be one of the grapes from which wine was made back in biblical times. Although over the centuries local varieties were nearly forgotten or replaced by international ones, in the last decade, visionary winemakers discovered a few surviving vines and successfully restored their population.
Similar to Pinot Noir, Bittuni grapes have a very thin skin, which naturally gives the wine a pale, almost translucent red color. Both varieties share a light body, soft tannins, pronounced red berry fruitiness, and an elegant character that requires immense winemaking skill to create.
