Mersel | Phoenix Merwah Skin-Contact

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

Terroir:
Dimane, Qannboubine Valley - North Lebanon (1,600m)
Indigenous Merwah vines, over 150 years old

Viticulture:

• Picked in middle of October and crushed into 2-proportional lots, then fermented in stainless tanks and amphoras.

• The wine is fermented on skins for 3 weeks, the cap is gently broken by hand a few times a day, and is then racked off skins in the middle of November into half neutral barrels and half stainless tanks.
• The temperature at the winery reaches -5 degrees celsius, consistently in winter, allowing for natural cold stabilization of the wine.

• MLF happens in Spring, the wine is bottled in May.

Food Pairing
Lentil lemon soup, Chicken shish kebab with tabbouleh.