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Natural wine has no uniform definition. It is a general term used to describe artisanal wine made using organically and/or biodynamically grown hand-picked grapes which are vinified with little or no intervention. Winemakers often rely on indigenous yeast to catalyse natural fermentation, avoiding the use of any chemicals, additives or sulphites.
The result is wine which is alive, energetic, vibrant and unexpected – a welcomed contrast to the industrial practices of the wine industry.
Name of Estate/Domaine:
Mersel
Tasting Notes
spicy, fruity, smoky flavours, with ripe strawberry, cherry and dried fruit notes. Expect spicy notes of black pepper and clove, along with floral notes of violet.
Country & Region
Deir El Ahmar, Bekaa Valley (1,200m), Lebanon
Grape/Blend
Cinsaut (100%)
Winemaking:
Hand-harvested in September destemmed into a concrete tank. The tank is then sealed, and a native fermentation slowly goes on for up to two weeks at 25 degrees Celsius. The skins are pressed off and the fermentation continues for an additional week. The wine is then left to go through MLF.
Food Pairing
As an aperitif, with lebanese mezzet or shellfish.
