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Grape: Merwah (100%)
Farming: Organic
Yield: Merwah: 25hL / Ha
Alcohol Content: 12.5%
Residual Sugar: 0 g/L
PH Level: 3.1
Region: Dimane, Qannboubine Valley - North Lebanon (1,600m)
Indigenous Merwah vines, over 150 year old
Winemaking Method: Picked in middle of October and crushed into 2-proportional lots, then fermented in stainless tanks and amphoras. The wine is fermented on skins for 3 weeks, the cap is gently broken by hand a few times a day, and is then racked off skins in the middle of November into half neutral barrels and half stainless tanks. The temperature at the winery reaches -5 degrees celsius, consistently in winter, allowing for natural cold stabilization of the wine. MLF happens in Spring, the wine is bottled in May.