100% Cinsault
Deir El Ahmar, Bekaa Valley, Lebanon
The wines are pressed, and stabilization happens in tank for 5 days. This allows for the juice and pulp to spend time together before fermentation starts. The wine then starts fermentation for about 20 days at 14C. It is then bottled at 3 PSI, and it completes fermentation in the bottle, where it rests on lees for 1 year. It is then disgorged in August.
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