Region: Dimane, Qannboubine Valley – North Lebanon (1,600m)
Indigenous Merwah vines, over 150 year old
Best Opened: Best to open at 14-20 degrees celsius as one would a red wine.
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.