History of the Latroun Monastery

The Trappists are Cistercian monks, belonging to the great monastic family of St. Benedict, of which it is a “reformed” branch.
The order had its origin in the twelfth century with the founding of Citeaux, the first monastery of our order established in Bourgogne, whose daughter houses and influence soon extended throughout Europe, thanks to the extraordinary spiritual gifts of St. Bernard (1090—1153).
A group of monks of Ia Trappe, a Cistercian monastery in Normandy, were the sole survives of the French Revolution of 1789. It was they who re-established the Order, and who gave it its popular name of Trappists.
In 1890 a call came from the Holy Land to found a contemplative monastery there. It was the Abbey of Sept-Fons in the diocese of Moulins in France who sent monks to establish Latroun.
The work of reclaiming and cultivating the land, which is the basis of the livelihood of the monastery, began immediately: olive groves, vineyards grain fields and vegetable gardens in the fertile places, with pine trees and cypresses in the rocky areas.
At the beginning of the First World War, the monastery was surprised and its laborious progress came to a halt. Because of the political situation, the monks were expelled, but at the end of the hostilities, they returned. In 1926 they began the construction of the Monastery as you see it today.
The Abbey is situated in the foothills midway between Jerusalem and the coast, with the plain of Sharon to our north-west, and the plain of Esdreion to our south-west. The monastery is built on a hillside. At the top of the hill are the ruins of a crusader castle.
From Latroun there is a beautiful view of many biblical sites: Emmaus, Ayalon. Bethoron, Gezer, Modin, Lydda, Sorec and Jaffa.
An atmosphere of peace and recollection, in silence and solitude, offers an invitation to lift the soul to God. With the monks coming from different countries, the community offers an image of a little “Society of Nations” where a common rule and fraternal charity establishes a unity of hearts.

The Vocation

Monastic life is a form of Christian life. The first step in a vocation is baptism, of course, which makes us children of God, and is our first commitment to live according to Christ.
The Christian vocation is ordinarily lived oul within the framework of the family and civil society. Certain individuals, however, being led b’~ many different paths, discover themselves attracted to a life completely dedicated to the search for God by the practice of the “evangelical councils”. They feel themselves called to leave al to follow Jesus as the first disciples did: This is ~ vocation in the strict sense of the term.
It is then necessary to discern whether this vocation to leave all and follow Christ is to the active life or to the contemplative life, and in which order or in which monastery. This is often a subtle choice, which is difficult to explain. One’s particular attraction must be considered; for some it will be the liturgy, for others the fraternal life; some prefer manual labour imbued with prayer; others feel the need for silence filled with the presence of God still others feel called to the service of the poor o to intellectual labor. The environment and the architecture of the place ~also speak in their our way, helping us on’ to a precise choice. If the choice is made to enter a Trappists Monastery, there is period of probation: two years of novitiate, in the course of which the novice comes to integrate himself progressively into the monastic way of life At the same time the community observes hi~ aptitudes and makes room for the newcomer witl his own particular characteristics and background
At the end of the time of development in the novitiate, if his vocation appears to be authentic the novice makes his first commitment for three years knowing that this covenant or contract although temporary, is already a promise o faithful trust in the Lord.
The time comes for a definitive, irrevocable pledge of perseverance. Perpetual vows establish a definitive public and solemn obligation by which the monk promises stability in the community and practice of the Rule in all its points. Henceforth established in the House of God, he will be free for the interior voyage on the way to the Lord, able to respond fully to his vocation, unshakably strengthened in his fidelity to God.
“What can be sweeter to us, dear brethern, than this voice of the Lord inviting us? Behold, in his loving kindness the Lord shows us the way of life “. R.B. ch. I.

The Occupations of the Monk

The day of the monk is composed of a happy equilibrium of three essential elements: prayer, study and work.
PRAYER. Besides personal prayer, which remains the secret of God, the monk gives at least four hours a day to liturgical prayer in the chanting of the divine office and the community Mass. This religious service, to which St. Benedict permits nothing to be preferred, provides the framework and rhythm for the entire day.
STUDY. The Bible, theological works, and spiritual books form the basis. During this time of reading, study, and meditation, the monk is receiving an intellectual formation, which nourishes the spirit and disposes for contemplation. In addition to this each monk should be competent in the area of his work assignment.

Work.

The Cistercian monk prefers to earn his livelihood by the sweat of his brow. He tills the earth, raising small grains, garden vegetables, tending vineyards, olive groves and fruit orchards. There is the work of the arts and crafts, tinsmiths, stonemasons, winemakers, and those who press the olives and care for the olive oil, and other technical work. The Trappists consider manual labor and intellectual labor as having equal dignity.
Throughout the monastic day, these ever-recurring constants draw us closer to the ideal of Cistercian life. They afford an exterior framework of solitude: the monasteries are built away from the crowds. The interior structure of the life is silence. The style of our life is simplicity, frugality and a certain rustic poverty. The daily submission to this regime leaves a special mark on the monk. A life delicately balanced in this way, and thus animated by the search for God springs from continual prayer. This prayer is made with the Church and for the salvation of the world. The Monastic life is an attempt to live out the words of St. John the Evangelist: “God is love, and he who lives in love lives in God and God in Him.” (1 John 4:16).

Trappist Statistics

There are 89 monasteries for monks in the world with 3.050 monks.
There are 56 monasteries for nuns in the world with 1,793 nuns.
They are distributed over continents of the world.
 

The Winery & the Wines

When the monks settled in Latroun in 1889 they imported with them their burgundy tradition and knowledge in winemaking and their passion for quality wines. They started to build the 3000m2 underground winery in 1890 and the first grapes where harvested and fermented in 1894 in big wooden barrels, ? modest wine shop near the old monastery was established to sell the wines.
Emphasis is made on the quality since the beginning, for the wine was solely made first for religious purposes. The grapes are harvested early in the morning by hand in small quantities, and ? selection is made at the reception and before fermentation starts. These techniques and traditions where kept until these days along with modern equipments, technologies and knowledge.

Winemaking

Since the beginning of winemaking in Latroun the monks used traditional French knowledge to make their wines, nowadays combined with modern technologies, efforts is made to make standard high quality French style wines. Pneumatic presses, temperature controlled fermentation, aging in French oak barrels and stainless steel vats produce the most generous, elegant and flavorful wines in the region, some of them exclusively in Israel like the Pinot Noir, Gewurztraminer and Pinot Blanc.

The Wines

Some of the best Latroun wines are:

• Gewurztraminer: Vintage wine, Brought directly from Alsace with an origin certificate, the vines are cultivated on ? prehistoric rocky, poor soil. The yield is low (400Kg/Dunam) and only the best grapes are selected to make this prestigious dry concentrated fruity wine. As the rest of the harvest slightly root and picked 1 month after to make the late harvest gently botrytised semi sweet wine.

• Pinot Noir: Vintage wine brought in the early days of 1898 from the prestigious region of Vosne-Romanée in Burgundy. Several attempts were made until good results were achieved on ? southwestern poor and rocky hillside. The low yield (400Kg/Dunam) resulting in ? highly concentrated grapes and the newest fermentation technique (saignée and cold maceration) produce the only elegant, fruity, and subtle Pinot Noir in Israel.

• Chardonnay: Vintage wine brought in the late 70's from the region of Chablis and cultivated on ? hilly limestone soil. When the grapes arrive to the winery they are skin macerated and fermented at low- temperature (15oC) and produce ? highly aromatic, fresh, balanced wine rich with exotic fruit flavors.

• Cabernet Sauvignon: This vintage wine reached Latroun from the Medoc region in Bordeaux and is cultivated in slightly limestone soil to preserve ? slow and steady maturity of the grapes during the hot weather of pre-harvest time. The low yield of this Cab (500Kg/Dunam) and the oak barrels ageing process produce ? rich, aromatic, fruity, and full-bodied wine that can age for 10 to 15 years.

• Pinot Blanc: Surprisingly succeed in the rich red soil of the Ayalon valley, this alsacian originated grapes reached Latroun in the early days of the 70's. Cold fermentation and ageing on fine less brings the best in pinot Blanc, his delicate white fruit aroma, freshness and light body make him worthy of the best shellfish's and exotic salads.

• Merlot: Lately introduced to our vineyards, this ayalon valley red soil Merlot distinguishes from other red wines with his dark ruby robe, his fine spicy Nose and his delicate smooth taste.

• Muscat a petit grains (Alsacien Muscat): one of the finest Muscat Around, brought directly from Alsace, his grapes is left on the vine to root gently and slowly until they reach ? high sugar content, after which they are harvested, skin macerated and fermented at ? very low temperature (12-15oC), the fermentation process is stopped by cooling to 0oC, and the wine is immediately racked out of his tees to preserve his rich aroma and fruit. This Highly aromatic wine can be served with foie gras or pastry.