OUR WINES
Wine Name: Chateau St Clement
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Wine Type: Dry Red
Region of Origin: West Bekaa – Lebanon
Grape Varietals: Cabernet Sauvignon 70%, Merlot 30%
Alcohol Content: 13-14%
Wine Style: Medium-bodied, intense color
Tasting Notes: Long finish low astringency, black fruits with some spices. Soft palate.
Agricultural Techniques: Handpicked grapes
Vineyard age: 14 years
Soil: Loamy well drained
Grapes Production per Hectare: 5000Kg
Winemaking Techniques: cold maceration and followed by 2 weeks alcoholic fermentation
Serving Temperature: 18C
Closure Type: cork
Laboratory Wine analysis
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pH Level: 3.6
Residual Sugar: 2g/l
Total Sulfur dioxide: 45-50 mg/l
Total dry extract: 35-40 g/l
Total acidity: 3.2-3.6 g(H2SO4)/l
Wine Name: Chardonnay
Wine Type: Dry white
Region of Origin: West Bekaa – Lebanon
Grape Varietals: Chardonnay
Alcohol Content: 13-14 %
Wine Style: Medium-bodied, buttery
Tasting Notes: Long finish fruity tropical exotic
Agricultural Techniques: Handpicked grapes
Vineyard age: 14 – 16 years
Soil: Loamy well drained
Grapes Production per Hectare: 4000Kg
Serving Temperature: 13C
Closure Type: cork
Laboratory Wine analysis
pH Level: 3.6-4
Residual Sugar: 2.0g/l
Total Sulfur dioxide: 50-60 mg/l
Total dry extract: 20-25 g/l
Total acidity: 3-4 g(H2SO4)/l
Wine Name: Straw wine
Wine Type: Sweet white
Region of Origin: West Bekaa – Lebanon
Grape Varietals: Oubeidy
Alcohol Content: 15 %
Tasting Notes: Complex, dry stone fruits, peach, apricot, honey
Agricultural Techniques: Handpicked grapes
Vineyard age: 50 years
Soil: Loamy well drained
Grapes Production per Hectare: 4000Kg
Serving Temperature: 12C
Closure Type: cork
Laboratory Wine analysis
pH Level: 3.5
Residual Sugar: 110 g/l
Total Sulfur dioxide: 80 mg/l
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Wine Name: Rose
Wine Type: Dry Red
Region of Origin: West Bekaa – Lebanon
Grape Varietals: Merlot 40%, Carignan 30%, Syrah 30%
Alcohol Content: 12%
Wine Style: Medium-round
Tasting Notes: Bell pepper, raspberry
Agricultural Techniques: Handpicked grapes
Vineyard age: 14 years
Soil: Loamy well drained
Grapes Production per Hectare: 7000Kg
Serving Temperature: 10C
Closure Type: cork
Laboratory Wine analysis
pH Level: 3.5
Residual Sugar: 2g/l
Total Sulfur dioxide: 50-60 mg/l
Total dry extract: 40 g/l
Total acidity: 3.2 g(H2SO4)/l
