Our philosophy in the winery follows the same low interventionist approach we practices in the vineyards. Only indigenous yeasts are responsible for the fermentation, the white and rosé wines are fermented in stainless steel tanks while the red wines ferment and rest in the beautiful concrete tanks that line the walls of this historic winery.

 

 

We focus on bringing out the unique terroir of the region. Today, the iron-rich, gravelly and limestone soils are dry-farmed, with snowmelt from the surrounding mountains offering an important source of water.

 

 

Prior to bottling, the wines undergo a gentle filtration, fining with an organic vegetarian agent and a minimal addition of sulphur. The reds undergo an additional aging in bottle up to two years prior to release. 

 

 

The “Marquis des Bey” range as well as the “Syrah du Liban” receive additional time in oak barrels.