The nose is rich and smooth. The wine is balanced and powerful with a slightly spicy finish. Vegan Wine
WINEMAKER Fabrice Guiberteau
REGION Bekaa Valley
GRAPE VARIETIES 45% Syrah, 20% Cinsault, 20% Cabernet Sauvignon, 15% Tempranillo
TERROIR Clay-limestone cambisol, silty clay and clay-limestone with marly subsoil.
CULTURE & VINIFICATION The berries are crushed after destemming. Alcoholic fermentation and maceration take place in thermo-regulated stainless steel tanks while malolactic fermentation is in concrete tanks. Aging in tanks for 24 months.
FOOD PAIRING Excellent with grilled meats and slightly spicy dishes.
ALCOHOL CONTENT 14%
