The Katlav Winery and its vineyards are located in Moshav Nes Harim.
The moshav was established in 1950 by immigrants from Kurdistan and families from Morocco.
In the beginning, the members of the moshav made their living mainly from agriculture - orchards and vineyards - even then they realized that growing vineyards around the community was a good idea, the fertile land and the unique climate of the area yielded excellent results, even without watering the vines.
The wine industry in Israel at that time was in its early stages and the marketing distance for the wineries their produce was excellent.
The grape harvest is done manually and at night, when the fruit temperature drops, so fermentation is prevented before the grapes reach the winery.
After careful sorting and separating the fruit from the clusters, the wine is fermented at a low temperature in small stainless-steel containers for periods of 18-24 days, most-often without adding artificial yeast, to extract the best qualities from the fruit to the wine.
After fermentation, the wine aging period begins in oak barrels, the minimum period of aging in barrels until filling in the bottle is 14 months.
The wine is not filtered on its way to the bottle; filtration is obtained from the natural process of dumping (barrel-to-barrel transfer), done from time to time.
The wines in the winery are characterized by dark and intense colors with balanced acidity and high alcohol.
The winery also has other varieties of wines and blends as well.