Mersel Wine, ‘Red Velvet’ Cinsault (2025)

Bekaa Valley, Lebanon— 100% Cinsault hand-harvested in September, destemmed into a concrete tank. The tank is then sealed and a native fermentation slowly goes on for up to two weeks at 25 degrees celsius. The skins are pressed off and the fermentation continues for an additional week. The wine is then left to go through MLF. Pomegranate, raspberry, roses, Mediterranean herbs on the palate. Just a touch of tannin. Drink with a chill.