As in the case of Hamdani and Marawi, it is very possible that Baluti is Bittuni’s genetic brother – as suggested by both Batarseh’s and Drori’s research. As of today, their differences are minor and for the time being it would seem that Bittuni is favored for wine production. “It is possible that when it enters commercial use, we will realize this variety acts differently, but at this stage it is difficult to tell. The more these varieties are used for the production of wine, the more we will understand,” says Drori.