Production
These 20-25 year old vines are located in West Bekaa, 1050m above sea level. Dry farmed, the grapes are hand harvested from vines in gravel and limestone with clay subsoils. Fermentation with indigenous yeasts takes place in stainless steel tanks for 10 days with no malolactic fermentation, after which the wine is blended then aged in oak barrels (half new, half old) for 8 months.
Tasting notes
A nose of ripe stone fruit, gently floral with vanilla and a touch of hazelnut complexity. The palate is rich with bright, slightly exotic fruit flavours and cinnamon spice. The finish is long, nutty and elegant, with taught balancing acidity and mineral notes.
Food match
Chicken in a creamy sauce or grilled veal chops with mushroom.
