Mersel | Lebnani Abyad
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:
A medium-bodied skin contact white, this is a blend of 150 year-old vine Merweh from the Qannboubine Valley and young Sauvignon Blanc from the Bekaa Valley. Fresh, lively, mildly aromatic, and with a medium tannic structure, this is a diverse and food-friendly wine. Pair with a Lebanese mezze spread.
Country & Region
Bcharre, Qannboubine Valley - North Lebanon (1,700m)
Ainata, Bekaa Valley (1,700m)
Merwah (70%), Sauvignon Blanc (30%)
Sauvignon Blanc picked first week of August; partially destemmed, partially pressed, free-run juice added back on skins in stainless tanks.
Punch down occurs twice daily. It ferments for three weeks at 17 degrees celsius.
An additional two weeks of maceration is done.
Merwah is harvested in the first week of October, it goes a slow ferment on skins for three weeks. It is then pressed and blended with the Sauvignon Blanc. The wines go through MLF naturally, they are racked twice before being bottled in late spring.
As an aperitif, with lebanese mezzet or shellfish.