ABOUT THIS WINE:
Grapes are hand-picked, conveyed in crates, and sorted on tables outside the vat room. They are fully destemmed, then undergo traditional fermentation for 20 to 30 days in stainless-steel vats. Matured in vats for 1 year. Bottled at about 12 months.
ABOUT THIS PRODUCER:
The Tanaïl property was brought by Michel and Amal Ghosn in the early 1970s and was used by the family as a country retreat from their primary residence in Beirut. In line with tradition, it was planted table grapes, including indigenous varieties such as beitamouni and obeidi, used to produce home-made arak. It also had a kitchen garden growing mekti, an indigenous drought-resistant cucumber, and orchards.
The outbreak of the Lebanese Civil War in 1975 forced the family to leave the estate and both Sami and Ramzi Ghosn left Lebanon to study abroad. In the early 1990s Sami and Ramzi returned to Lebanon and decided to work on revitalisating the war-ravaged estate. At the end of the civil war in 1991 there were five wineries in Lebanon – Château Musar, Château Ksara, Kefraya, Domaine des Tourelles and Nakad, but that number has now increased to over 30. As part of this renaissance, the Ghosn brothers, assisted by French partners, established the Massaya winery in 1998, citing the historical potential of Lebanese terroir and a desire to revitalise both a traditional industry and an area that had suffered hugely during the civil war.