Mersel LebNat PetNat Gold
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:
You can either go with the winemaker's note: "This wine is okay, try it!", or you can go with: Dangerously drinkable. Bright with acidity, with ripe bananas, pineapple, and ripe lemon.
Country & Region
Lebanon (Terboul Mountain (700m) & Qannboubine Valley (1,600m))
Ainata, Bekaa Valley (1,700m) - Viognier vines, 11 years old
Dimane, Qannboubine Valley (1,600m) – Indigenous Merwah vines, over 150 years old
- The wines are pressed, and stabulation happens in tank at 8c 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 5 months.
- It is then disgorged in February.
As an aperitif, with lebanese mezzet or shellfish.