If you haven’t had the chance to sample the soulful wines of Lebanon’s first natural producer, now's your chance. The 10 year-old Cinsault vines, situated high altitude, are destemmed into a concrete tank, fermented for two weeks on the skins, before being pressed off, and undergoing MLF. Light and juicy, it is best enjoyed chilled amongst a meze spread featuring baba ganoush and muhammara.
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