Winemaking
Harvesting of the grapes is exclusively by hand. As the winery is situated at the centre of the domain the grapes are brought to the winery within minutes, an absolute necessity for keeping the fruit characteristics in the heat of Lebanon. The grapes are crushed into steel vats where fermentation is begun with a selected yeast culture and a 4-5 week maceration period. Fermentation is controlled at a temperature of 25/35°C. Malolactic fermentation takes place in stainless steel and barrels where the wine ages before bottling at the château.