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Varieties farmed in the Levant for millennia — many found nowhere else on earth.
The four most commonly used indigenous Lebanese varietals.
White
Merwah is thought to be genetically similar to Semillon, which was introduced to Europe by the Phoenicians of ancient Lebanon. Merwah was traditionally planted on small terraces surrounded by fig and olive trees. Merwah produces rich wines with nutty, floral, and light citrus notes.
White
Obaideh was traditionally used to make arak, a Levantine aniseed liquor, due to its high sugar content. It is generally low in acid and can present honey and citrus notes. Sometimes thought to be a clone of Chardonnay, recent research confirms Obaideh's status as a native Lebanese varietal.
White
Daw Al Amar is a green grape that grows wild in Lebanon.
Red
A dark-skinned grape with a name derived from sabgha, meaning to “dye” or “stain” in Arabic. Sabbaghieh is a rare teinturier grape with both its skin and flesh having a dark hue. Wines produced with Sabbaghieh show red fruit, dark fruit, vegetal, and spice notes.
The four most commonly used indigenous Palestinian varietals.
White
Dabouki is the most famous Palestinian varietal and means “sweetness” in Arabic. The grapes are characterized by green berries with an elliptical shape and a sweet taste. Dabouki is used as a table grape, in arak production, to make molasses, and of course to make delicious sweet and dry wines.
White
Hamdani is a native Palestinian varietal characterized by crisp-textured, green-yellow hued berries. The grapes are sweet with moderate acidity.
White
Jandali is a native Palestinian varietal characterized by yellow-green berries. Jandali produces wines with moderate acidity.
Red
Baladi is a Palestinian black grape meaning “local,” “native,” or “country” in Arabic. Baladi is characterized by its crispy texture and moderate acidity.
