In order to be used by the Jewish people, food and wine must be prepared according to the Casherut – or Kasher – rules. The term Casherut indicates the suitability of a product according to the rules of the Jewish religion. These rules are imposed by the Torah. In order for a food or wine to be considered Kosher, the rules of preparation and management of the ingredients must be strictly followed. For this reason, restaurants and companies that produce this kind of food always have a Mashghiah, a supervisor who ensures that all processes are correctly respected.

What characteristics must a wine have to be considered kosher?

Wines, and more generally products containing alcohol, including super-spirits, must be prepared following the Casherut rules if they are to be used in Jewish ceremonies.

In Jewish culture, wine is an important element in religious celebrations, in Shabbat meals. in the Jewish Passover and during the celebration for the Purim.

There are three types of wines:

KASHER WINE: used in daily life except during the Shabbat period

KASHER WINE FOR PESACH: during the period of Pesach, it is forbidden to eat products that contain yeast, for this reason this wine is produced without the use of yeast.

YAYIN MEVUSHAL WINE: pasteurized wine that can also be served by non-Jews

The basic rules for kosher wine production:

1. The grapes used for the production of kosher wines must come from a vine that is at least 4 years old. The fruits of the vine from earlier years are binned before flowering.
2. Whoever takes care of the grapes, from the moment of arrival in the cellar to the production of wine must be an observant Jew. It is forbidden for non-Jews to come into contact with grapes and wine in the cellar.
3. All the tools used for harvesting, storage and production must be kosher and clean.
4. Any substance used in the production of wine must be kosher. Sulfur dioxide, kosher must, saccaromiceti kosher and bentonite are allowed.
5. Kosher wine should not be touched by non-Jews. Pasteurised yayin mevushal wine is the exception as it remains kosher even if it comes into contact with non Jews. The pasteurization process in this case takes place by bringing the wine to a temperature of 89°C and then abruptly back to 4°C. If a Rabbi is present during the processing phases, the wine doesn’t have to be pasteurized, but it must be served by Jews.
6. The name of the Rabbi who has certified the production phases must be printed on the wine label.
7. Tradition has it that, in order to respect and remember the tithing paid to the guardians of the Temple of Jerusalem, the Trumat Maser ceremony is respected, in which 1% of every new wine production is thrown away.