Charming and pleasant rosé, particularly marked by the Cinsault, offers a nose of red fruits and citrus smoothly merging on the palate. WINEMAKER  Fabrice Guiberteau REGION  Bekaa Valley GRAPE VARIETIES  45% Syrah, 25% Tempranillo, 15% Grenache, 15% Cinsault TERROIR  Cinsault on clay-limestone cambisol, as the Syrah, Grenache and Tempranillo are on silty clay and clay-limestone with marly subsoil. CULTURE & VINIFICATION  The wine is made by “bleeding” and direct pressing on a pneumatic press. After destemming, berries are softly crushed and placed in tanks where the juice is immediately bled away from the skin followed by the “debourbage”. Alcoholic fermentation takes place …

A fresh wine characterized by the Muscat à Petits Grains, a noble grape varietal planted in the Bekaa Valley. Intense refreshing notes of exotic fruits and citrus on the palate. WINEMAKER  Fabrice Guiberteau REGION  Bekaa Valley GRAPE VARIETIES  43% Viognier,  20% Muscat Blanc, 20% Sauvignon Blanc, 10% Bourboulenc, 7% Verdejo. TERROIR  To highlight the freshness of the wine, the white grapes are planted on the west side of the Domaine, with a high altitude, and deep silty soils to keep a good water reserve for the summer. CULTURE & VINIFICATION  After destemming, the berries are softly crushed and placed in a pneumatic press under …

Full, rich and powerful on the palate with notes of wood and black fruit. 89 Points by Wine & Spirits. WINEMAKER  Fabrice Guiberteau REGION  Bekaa Valley GRAPE VARIETIES  45% Syrah, 20% Cabernet Sauvignon, 15% Cinsault, 10% Tempranillo, 10% 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  47.5% of the wine is matured in oak barrels: 25% in new barrels, 75% in one-year-old barrels and the remaining wine in concrete vats for 18 months. FOOD …

The wine is fresh, full-bodied, and complex. The tannins are well-structured and the oak perfectly integrated. Long and powerful finish. 93 Points by The Wine Advocate.  WINEMAKER  Fabrice Guiberteau REGION  Bekaa Valley GRAPE VARIETIES  82% Cabernet Sauvignon, 18% Syrah TERROIR  Cabernet Sauvignon on clay and limestone soil and the Syrah on clay and silt. CULTURE & VINIFICATION  Selection at the vineyard of the best grapes from the best clay-chalk soils. Vinification in 60 hl oak barrels for a maceration period of five weeks including five days of cold pre-fermentation maceration. 20 months aging in fine-grained French oak barrels. FOOD PAIRING  Perfect with …

Combining intensity and elegance with silky tannins, it is characterized by subtle notes of cherry, spices, leather, and vanilla. Enjoyable young, it will age favorably for a decade or more. WINEMAKER  Fabrice Guiberteau REGION  Bekaa Valley GRAPE VARIETIES  60% Cabernet Sauvignon, 30% Syrah, 5% Cabernet Franc, 5% Cinsault TERROIR  Clay-limestone, clay, silt, sand and gravel. 24-year-old vines spread over 26 hand-harvested hectares. Follows sustainable and vegan practices complying with international standards but not certified. CULTURE & VINIFICATION  Manual harvest on the estate vineyards. Maceration in tanks from two to three weeks. Alcoholic fermentation is carried out at a controlled temperature of 20/22°C, followed …

The initial impression is full and round. This wine is smooth, lively, and aromatic on the palate. It delicately releases complex aromatic nuances revealing floral and fruity notes. WINEMAKER  Fabrice Guiberteau REGION  Bekaa Valley GRAPE VARIETIES  45% Viognier, 30% Sauvignon Blanc, 13% Chardonnay, 8% Muscat Blanc, 4% Clairette TERROIR  Deep silty soils CULTURE & VINIFICATION  Manual harvest on the estate vineyards. After destemming, the berries undergo maceration on the skins. The grapes are then pressed and left to settle at 46°F (8°C). Follow a cold liquid stabilization and alcohol fermentation at a controlled 60°F (16°C) and stabilization. FOOD PAIRING  Perfect with …

The wine is balanced and round with a slightly toasted finish. The structure is defined by strong, silky tannins and generous red fruits flavors. WINEMAKER  Fabrice Guiberteau REGION  Bekaa Valley GRAPE VARIETIES  40% Syrah, 35% Cinsault, 15% Cabernet Sauvignon, 5% Carignan, 5% Tempranillo TERROIR  Cinsault on clay-limestone cambisol, as the Syrah, Cabernet Sauvignon, Tempranillo and Carignan are on silty clay and clay-limestone with marly subsoil. CULTURE & VINIFICATION  After destemming, the berries are crushed and placed in tanks. Alcoholic fermentation and maceration take place in thermo-regulated stainless steel tanks for a period of one to three weeks. Malolactic fermentation takes place in concrete …