Wine

Wine in Judaism is considered a sacred product, the consumption of which separates the sacred from the profane. Wine is consumed in the opening prayer on Shabbat and on all Jewish holidays. This is why, the control for obtaining the Kosher wine certificate is of the utmost rigorousness. The main steps to obtain Italian Kosher wine certification are:

⦁ The producer must reserve special silos for certifiable wine: the silos must be previously Kosherized, i.e. filled and emptied completely with water (which cannot be recycled) 3 times under strict Rabbinical supervision. After this operation the silos are ready to receive the Kosher wine and the production process can begin.
⦁ Control during production: begins with the grape harvest in the vineyard and proceeds during the pressing and all the production processes up to the bottling of the wine.

According to Jewish law, only observant Jews can come into contact with the product and handle it (whether it’s throwing the grapes into the crusher or pushing a button to start the cleaning process of the bunches to separate the impurities or decanting from one silos to another) consequently the Supervisors must be consulted for any intervention or processing required by the product, from harvesting to bottling.
To overcome this continuous intervention by the Supervisors, it is possible to adopt a wine pasteurization process, which subsequently allows the producer to intervene autonomously in the handling of the product. Clearly, pasteurization negatively affects the quality of the product.