The region of Israel began making wine a good two thousand years before Europe. In 1959 archaeological expeditions uncovered ancient wine cellars preserved at twenty degrees Celsius. Through Roman conquest and Muslim rule, wine reemerged in the early 20th century when Carmel winery concentrated it's vineyards in the costal regions of Shomron and Samson. Now days the massive size, geographical variation, and varied climates within the region used to Israel's advantage in the wine world. The Cabernet Sauvignon and Sauvignon Blanc are the main varieties, but wineries also grow Merlot and a slew of other grapes.