1950 Jewish WINE LABELS Cognac TOKAY Judaica ISRAEL Safad WINERY Hebrew ARAQ

Description

DESCRIPTION
: Here for sale are 3 vintage ORIGINAL and VERY COLORFUL Hebrew Judaica LABELS for Jewish TOKAY WINE , ARAQ and COGNAC which were manufactured and distilled by the "GALILEE WINE CELLARS"  ( YEKEV HA'GALIL ) of JOSEPH GOLD & SONS in SAFED in the 1950's in Eretz Israel ( Then also refered to as Palestine ) , Only a few years after the establishment of the STATE of ISRAEL and its 1948 WAR of INDEPENDENCE .  The COGNAC labels are impressively EMBOSSED in silver . Hebrew and English text.
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Size around 4 x 3"  . Very good condition .( Pls look at scan for accurate AS IS images ) .
Will be sent  in a  protective rigid sealed packaging.
AUTHENTICITY
: These are ORIGINAL vintage ca 1950's labels , NOT a reproduction or a reprint  , It comes with life long GUARANTEE for its AUTHENTICITY and ORIGINALITY.
PAYMENTS
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P
ayment method accepted : Paypal .
SHIPPMENT
:
Shipp worldwide via registered airmail is $ 19
.( Domestic only with buy it now )
Will be sent  in a  protective rigid sealed packaging.
Handling around 5 days after payment.
Carmel Winery is a vineyard and winery in Israel. Founded in 1882 by Edmond James de Rothschild, its products are exported to over 40 countries.Carmel Winery manufactures mainly wine, brandy and grape juice. It is the prime producer of wine in Israel, as it produces nearly half of the Israeli wine market, and one of the largest wine producers in the Eastern Mediterranean. It is the first and oldest exporter of wine, brandy and grape juice in the country, and also the largest producer of kosher wine in the world.The company is owned by the council of the Vine-growers Union (75%) and the Jewish Agency for Israel (25%). Its parent company is Societe Cooperative Vigneronne des Grandes Caves Richon Le Zion & Zikhron Ya'akov Ltd. (S.C.V.)The company holds the two largest wineries in Israel, as well as three new boutique wineries. These wineries include Rishon LeZion Winery, Zikhron Ya'akov Winery, Yatir Winery (50%) and Ramat Dalton Winery. In addition, the company owns 1,500 hectares (3,750 acres) of vineyards in Israel.Carmel's production reaches 25-30 million bottles per year and its profit from export adds up to USD 5 million from 40 countries.When the settlers of the First Aliyah, Jews who immigrated to Palestine from Eastern Europe in the second half of the 19th century, encountered difficulties in cultivating the land due to their lack of experience and the soil's characteristics, they began to seek support outside of Palestine for establishing vineyards and wineries. Their representatives traveled to France, where they met Baron Edmond de Rothschild, owner of Château Lafite. As a Zionist, Rothschild provided financial and moral assistance to the settlers. His first vineyards were planted near Rishon LeZion, south east of Jaffa. In 1882, French rootstock was imported, and the Baron sent his own wine specialists to advise the pioneers in this enterprise. Construction began on a large wine cellar in Rishon LeZion. Later, a second winery was established in Zikhron Ya'akov, situated on Mount Carmel just south of Haifa.In 1895 Carmel Wine Co. was formed to export wines of Rishon LeZion and Zikhron Ya'akov, first in Poland, then in Austria, Great Britain and the United States. In 1902 Carmel Mizrahi was founded in Palestine to market and distribute wines to the cities of the Ottoman Empire.In 1896, the first Carmel wines were presented at the International Exhibition of Berlin at a special pavilion devoted to the industries of the Jewish colony in Palestine. Over a hundred thousand people visited the exhibition, looked at the products, and drank a glass of Rishon LeZion wine. A year later, a world gardening exhibition was held in Hamburg where the settlers' wines were well received. Rishon LeZion wines won a gold medal at the Paris World's Fair in 1900.In 1906, both the vineyards and the management of the two wineries were deeded to the winegrowers, forming the "Societé Cooperative Vigneronne des Grandes Caves, Richon le Zion and Zikhron Jacob Ltd."Interestingly, many of Israel's historical figures worked in the vineyards and in the wineries. Perhaps the two most famous were the first Prime Minister of Israel, David Ben Gurion and his successor, Levi Eshkol.Through the early decades of the 20th century the wine business bloomed. Branches of Carmel Wine Co., were opened in Damascus, Cairo, Beirut, Berlin, London, Warsaw and Alexandria, and sales increased, particularly during the First World War, when allied troops passed through Palestine. However, the businesses fell sharply when the war was over. The industry lost its principal markets in Russia due to the October Revolution, in the United States because of Prohibition, and in Egypt and the Middle East because of Arab nationalism. Many of the vineyards were uprooted and replanted with citrus trees.However, during the Second World War, the industry began to grow again and with successive waves of immigrants, drinking habits gradually changed. In 1957, the estate of the Baron Edmond de-Rothschild deeded over the two wineries to the Cooperative of Winegrowers, the Societé Cooperative Vigneronne des Grandes Caves, by then, better known under the trade name Carmel Mizrahi in Israel and Carmel worldwide.For some years after the end of the war, Carmel's output was focused on sweet wines used for sacramental purposes. However, with the emergence of the new world in wine making, Israeli wine makers sought new varieties of grapes, thus in 1971 Cabarnet Sauvignon and Sauvignon Blanc, the first varietal wines from Israel, were presented in the United States market.In the early 80's, the wine industry in Israel fell upon hard times, but in the second half of the decade, wine became more popular and demands for quality stimulated tremendous improvements in the varieties of grapes being grown, the cultivation of new growing regions and the updating of fermentation and production techniques.Over the past few years, new state of the art wineries have been built, the existing wineries have been renovated and a new team of young, highly qualified wine makers have been employed. The constant search for improvement is now part of the fabric of the cooperative.In 2003 Carmel agreed to sponsor 'Carmel Trophy for Best Eastern Mediterranean Producer' at I.W.S.C. in London. In 2004 Peter Stern (formerly at Mondavi & Gallo) from California was appointed wine making consultant. The same year Carmel founded 'Handcrafted Wines of Israel'.Exporting to over 40 countries, Carmel products are found in wine stores and retail chains around the globe.
Wineries
Carmel's first winery and head office is Rishon LeZion Winery, which is located in the city of Rishon LeZion. It was built in 1890 by Baron Edmond de Rothschild, making it the oldest industrial building in Israel still in use. The winery is the largest winery in Israel in terms of production of wines, spirits and grape juice. It was the first establishment in Israel to install electricity and telephone, and David Ben Gurion, Israel's first prime minister, worked there. It underwent renovations in the 1990s.Carmel's second winery is Zikhron Ya'akov Winery. Located in Zikhron Ya'akov, it is used for production of wine and blending of olive oil. It was built in 1892, also by Baron Edmond de Rothschild. The winery is the largest winery in Israel in terms of grapes received at harvest. It includes a new boutique winery built in 2003 and a pilot micro-winery for research and development.Yatir Winery is a small winery built in 2000 with state of the art equipment, which receives grapes only from its own vineyards. It is situated in Tel Arad, an archaeological site with 3,000 years of history, in the northeastern Negev. The winery was a joint venture between Carmel (50%) and Gadash local wine growers (50%). Yatir Winery is now solely owned by Carmel Winery. Its vineyards are located in Yatir Forest in the southern Judean Hills.Another newly built winery is Ramat Dalton, located in Ramat Dalton, Upper Galilee. It was built in 2004 and receives its grapes from vineyards in Upper Galile and Golan Heights.
Vineyards
Carmel Winery owns numerous vineyards across Israel, from the Galilee and the Golan Heights in the North to the Negev in the South. These vineyards include some of the finest individual vineyard sites in the country. On average, Carmel harvests about 25,000 tonnes of grapes, which is approximately 50% of Israel’s total harvest. Exported wines will show the growing region on the label.In the Galilee and Golan, which are generally accepted as Israelâ€s finest wine growing areas due to their higher altitude and cooler climate, Carmel's vineyards focus on growing quality grapes. Carmel has vineyards in the central and northern Golan and it is the leading winery presence in the premium Upper Galilee. The grapes from the finest vineyards go to Ramat Dalton Winery.The coastal regions of Sharon and Central Coastal Plain are Israel’s traditional grape growing areas, where Carmel's vines were originally planted. In the northern Sharon Plain, Israel's largest wine growing region, benefiting from Mount Carmel Range and from breezes off the Mediterranean Sea, Carmel owns extensive areas of vineyards. The main concentration of vineyards is in the valleys surrounding the winery towns of Zikhron Yaâakov and Binyamina. This is the largest region for Carmel which surrounds the Zikhron Yaâ€akov Winery. It was announced in early 2008 that a 150-acre (0.61 km) wine park would be created on the slopes between Zikhron Ya'akov and Binyamina in order to promote tourism in the area and wine tourism in Israel in general.The Central Coastal Plain (known as Dan) and the rolling hills of the Judean Lowlands make up the second coastal region, in which grapes have been traditionally grown. This is the second largest area for growing vines in Israel, as it has a coastal Mediterranean climate: hot, humid summers and warm, mild winters. It is a large region for Carmel and it supplies the Rishon LeZion Winery.In the Judean Hills, an area proved to yield grapes of high quality due to its warm days and cool nighttime temperature, Carmel has premium vineyards in Yatir Forest, the largest forest in Israel. These vineyards, which are up to 900 meters above sea level, supply grapes for the boutique Yatir Winery.Carmel is a pioneer in the Negev, a popular area for vine growing in ancient times, with its high quality Ramat Arad vineyard situated on the north east Negev plateau, 500 meters above sea level with very hot days and cold nights. ***
Arak or araq (Arabic: عرق‎‎) is a Levantine[2] alcoholic spirit (~40–63% Alc. Vol./~80–126 proof, commonly 50% Alc. Vol./100 proof) in the anis drinks family. It is a clear, colorless, unsweetened anise-flavored distilled alcoholic drink. The Persian (Iranian) version of Arak (commonly called Arak Saggi) does not contain anise, as it is usually produced from ‌raisins, dates or saccharum plant. Arak is the traditional alcoholic beverage in the Arab world, especially in the Levant/Mashriq and also in the Maghreb,[3][4][3][4] as well in Iran and Turkey. Contents  [hide]  1 Etymology 2 Consumption 3 Preparation 4 Some brands 5 See also 6 References 7 Sources and external links Etymology[edit] The word arak comes from Arabic ʿaraq ﻋﺮﻕ, meaning 'perspiration'.[5] Its pronunciation varies depending on local varieties of Arabic: [ʕaˈraʔ], [ʕaˈraɡ]. Arak is not to be confused with the similarly named liquor, arrack (which in some cases, such as in Indonesia—especially Bali, also goes by the name arak). Another similar-sounding word is aragh, which in Armenia, Iran, Azerbaijan and Georgia is the colloquial name of vodka, and not an aniseed-flavored drink. Rakı, mastika, and ouzo are aniseed-flavored alcoholic drinks, related to arak, popular in Turkey, Macedonia, Bulgaria, Cyprus and Greece respectively. Consumption[edit] Arak is usually mixed in proportions of approximately one third arak and two thirds water in a traditional Eastern Mediterranean water vessel called Abarik, Arabic abarīq أبريق; then the mixture is poured into small, ice-filled cups. This dilution causes the clear liquor to turn a translucent milky-white color; this is because anethole, the essential oil of anise, is soluble in alcohol but not in water. This results in an emulsion, whose fine droplets scatter the light and turn the liquid translucent, a phenomenon known as louching. Arak is commonly served with mezza, which may include dozens of small traditional dishes. In general, arak drinkers prefer to consume it this way, rather than alone. It is also consumed with barbecues, along with garlic sauce.[6] If ice is added after pouring it into the cup, this results in the formation of an aesthetically unpleasant layer on the surface of the drink, because the ice causes the oils to solidify. If water is added first, the ethanol causes the fat to emulsify, leading to the characteristic milky color. To avoid the precipitation of the anise (instead of emulsion), drinkers prefer not to reuse an arak-filled glass. In restaurants, when a bottle of arak is ordered, the waiter will usually bring a number of glasses along with it for this reason. Preparation[edit] Aniseed Distillation begins with the vineyards, and quality grapevines are the key to making good arak.[7] The vines should be very mature and usually of a golden color. Instead of being irrigated, the vineyards are left to the care of the Mediterranean climate and make use of the natural rain and sun. The grapes, which are harvested in late September and October, are crushed and put in barrels together with the juice (in Arabic el romeli) and left to ferment for three weeks. Occasionally the whole mix is stirred to release the CO2. Numerous stills exist including stainless steel or copper, pot and column stills that will affect the final taste and specificity of the arak. The authentic copper stills with a Moorish shape are the most sought after.[6] The finished product is made during the second distillation. The alcohol collected in the first distillation is distilled again but this time it is mixed with aniseed. The ratio of alcohol to aniseed may vary and it is one of the major factors in the quality of the final product. Another distillation takes place, usually on the lowest possible temperature. For a quality arak, the finished spirit is aged in clay amphoras to allow the angel's share to evaporate and thus the remaining liquid is the most suitable for consumption.[4]       ebay4048