Region: Ainata, Bekaa Valley (1,700m) – Viognier vines, 11 year old
Dimane, Qannboubine Valley (1,600m) – Indigenous Merwah vines, over 15 year 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 5 months. It is then disgorged in February.