Mersel, Red Velvet 2024

100% Cinsault

Bekaa Valley, Lebanon

Hand-harvested in September whole bunch undergoes carbonic maceration for 10 days. The tank is then opened and the grapes pressed, the fermentation going on for 10 days at 22-25 degrees celsius, when fermentation is finished, The wine is then left to go through natural Malolactic Fermentation. VEGAN

Lebanon is among the oldest site in wine production in the world. Mersel continues this legacy, with the same passion that the Phoenicians had centuries ago. Mersel’s philosophy is to keep it simple. Our wines are made naturally, with very little or no sulfites. Our wines are unfiltered and unfined using organic farming methods, resulting in simple fermented wine. Mersel is committed to producing high-quality products. These wines are lower in alcohol, lighter, and more easy-drinking than the typical mass-produced styles popular in Lebanon. 

Eddie Chami holds a degree in Viticulture and Enology from UC Davis in California. For anyone that knows and speaks to Eddie, you will know that making wine is not just a hobby or job, it is a deep-rooted passion. He is passionate about winemaking, as well as preserving and reviving the land of our ancestors and the winemaking techniques used many, many years ago.

Eddie wanted to make wine that is not mainstream in Lebanon. Born and raised in Australia, French wines are not a huge influence on his style. He just wants to make some f%kn good wine. His passion is to develop wine using old Lebanese indigenous grape varieties. Mersel Wine is the first producer in the country to make Piquette and PetNat, and he has been dabbling with skin-contact wines since 2016.