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 Manual harvest followed by optic sorting. Maceration for 2-3 weeks in stainless steel vats. Vinification at 24-25°C with short pump overs. Malolactic fermentation occurred in concrete tanks, and then the wine is placed in oak barrels afterwards.
AGING 27 months: 35% of the wine in 225L French oak barrels, majority in 1 wine barrel. The remaining 65% in vats. Bottled at the château for 16 months after vinification.
FOOD PAIRING Grilled meat, cheese, and lightly spiced dishes.
ALCOHOL CONTENT 14%
