Region: Dimane, Qannboubine Valley – North Lebanon (1,600m)
Indigenous Merwah vines, over 150 years old.
Best Opened: Best to open at 10 degrees celsius as one would a white wine.
Winemaking Method: Picked in middle of October and destemmed into stainless tanks, the wine is fermented on skins for 4 weeks and racked off skins in November into stainless tanks. The temperature at the winery reaches -5 degrees celsius during the night, consistently in winter, allowing for natural cold stabilization of the wine. I think by the time the wine is bottled, it would have been through MLF, otherwise mind the bubbles!