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 …
A complex bouquet of black fruits and cedarwood, while revealing a velvety mouth and well-structured tannins. 90 points Robert Parker (Wine Advocate) VEGAN WINEMAKER Fabrice Guiberteau REGION Bekaa Valley GRAPE VARIETIES 80% Cabernet Sauvignon, 20% Syrah TERROIR Clay, limestone soil, silt, and rocks. VINIFICATION 5 days of cold pre-fermentation maceration, then 5-week maceration period in oak barrels. 22 months aging in French oak barrels. FOOD PAIRING Perfect with game, black truffles and matured cheese. ALCOHOL CONTENT 14% Technical Sheet PDF
The framework is marked by terroir where notes of scrubland combine with sandalwood, pepper, and leather. On the palate, the wine is long and full thanks to the creaminess of the Syrah. Vegan Wine WINEMAKER Fabrice Guiberteau REGION Bekaa Valley (Lebanon) GRAPE VARIETIES 50% Cabernet Sauvignon, 30% Syrah, 20% Cabernet Franc TERROIR Clay-limestone, clay, silt, sand and gravel. WINEMAKING Manual harvest. Maceration in stainless steel tanks for 2-3 weeks. temperature-controlled fermentation followed by malolactic fermentation. AGING 22 months in new French oak barrels (60%), 30% in French oak barrels, and the remaining 10% in vats. Bottling at the château. FOOD …
The initial impression is full and round. The floral notes are present and associated with an exotic and mineral contrast. Vegan Wine WINEMAKER Fabrice Guiberteau REGION Bekaa Valley GRAPE VARIETIES 45% Viognier, 22% Sauvignon Blanc, 14% Chardonnay, 12% Muscat Blanc, 7% Clairette TERROIR Deep silty soils WINEMAKING Manual harvest. After destemming, the berries undergo maceration on the skins then pressing and left to settle at 46°F (8°C). Follow a cold liquid stabilization and alcohol fermentation at 60°F (16°C) before stabilization. FOOD PAIRING Perfect with smoked salmon, grilled or poached shellfish, cooked fish in sauce or goat cheese. ALCOHOL CONTENT 13% Technical …
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% Technical Sheet PDF
With a subtle touch of oak, it reveals fine oriental aromas of jasmine and green tea, while offering a rich palate of tropical and citrus fruits. Vegan Wine WINEMAKER Fabrice Guiberteau REGION Bekaa Valley, Lebanon GRAPE VARIETIES 50% Chardonnay, 50% Vermentino TERROIR Clay-limestone on hillsides WINEMAKING Manual harvest. After destemming, the berries undergo skin maceration, then pneumatic pressing. Cold static settling at 8ºC, followed by cold liquid stabilization; then alcoholic fermentation in 400-Liter barrels at a controlled temperature of around 16-18ºC. AGING 2/3 in vats and 1/3 for 6 months in 400L 1-wine barrels. FOOD PAIRING Delicately cooked meats, light …