Full, rich and powerful on the palate with notes of wood and black fruit. Vegan Wine
WINEMAKER Fabrice Guiberteau
REGION Bekaa Valley
GRAPE VARIETIES 30% Cabernet Sauvignon, 25% Marselan, 20% Syrah, 15% Tempranillo, 5% Cinsault
TERROIR Clay-limestone, clay, silt, sand, and gravel.
CULTURE & VINIFICATION Maceration in stainless steel vats for 2-3 weeks. Temperature controlled vinification with short pump overs, followed by malolactic fermentation in concrete tanks.
AGING 11 months: 55% of the wine in French oak barrels (96% in one-year-old barrels & 4% in 2-year-old barrels) and 45% wine in tanks.
FOOD PAIRING Grilled meat, cheese, as well as lightly spiced dishes.
ALCOHOL CONTENT 14%