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Grape: Cinsault (100%)
Farming: Organic
Yield: Cinsault: 20hL / Ha
Alcohol Content: 12.5%
Residual Sugar: 0 g/L
PH Level: 3.1
Region:
Deir El Ahmar, Bekaa Valley (1,200m) - Cinsaut vines, 10 years old
Best Opened: Best to open at 5-8 degrees celsius as one would a Champagne due to the wine's persistent bubbles.
Winemaking Method: The wines are pressed, and stabulation happens in tank at 8c for 5 days. This allows for the juice and pulp to spend time together before fermentation starts.
The wine then starts fermentation for about 20 days at 14c, it is then bottled at 3 PSI, and it completes fermentation in the bottle, where it rests on lees for 1 year. It is then disgorged in August.
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