Full, rich and powerful on the palate with notes of wood and black fruit.
WINEMAKER Fabrice Guiberteau
REGION Bekaa Valley
GRAPE VARIETIES 44% Syrah, 28% Cabernet Sauvignon, 12% Cinsault, 10% Tempranillo, 6% Marselan
TERROIR Clay-limestone, clay, silt, sand and gravel.
CULTURE & VINIFICATION Maceration in stainless steel vats for two to three weeks. Temperature controlled vinification with short pump overs, followed by malolactic fermentation in concrete tanks.
AGING 50% of the wine is matured in oak barrels: 38% in new barrels, 62% in one-year-old barrels and the remaining wine in concrete vats for 18 months.
FOOD PAIRING Grilled meat, cheese, as well as lightly spiced dishes.
ALCOHOL CONTENT 14%