Merweh Skin Contact

Sept
Crafted by Maher Harb in the hills above Batroun, this Lebanese skin-contact white comes from old Merweh vines rooted in limestone soils at altitude, farmed organically and picked by hand. The grapes spend several days macerating on their skins, then ferment with wild yeasts in a mix of vessels, with no additions and barely a trace of sulphur. The result glows amber-orange and brings dried apricot, orange peel, herbs and a gentle grip of tannin, finishing dry, salty and wonderfully fresh. Pair it with grilled vegetables, mezze or spiced lamb — or simply pour a glass and enjoy it slowly.
61.88 € incl tax

-5% for 6 identical bottles

12 in stock

Wine name: Merweh Skin Contact

Vintage: 2022

Producer: Sept Winery (Maher Harb)

Grape varieties: 100% Merweh (indigenous Lebanese white variety)

Region: Batroun, North Lebanon

Appellation: Lebanon, Batroun Mountains (vineyards around 1,200–1,400 m altitude)

Winemaking: Orange wine, natural vinification, hand-harvested whole bunches, spontaneous fermentation with indigenous yeasts in amphora and old oak, no fining, no filtration, no added sulphites or minimal addition at bottling

Maceration: Skin contact of several weeks (around 3 to 6 weeks) with the juice on its skins, gentle manual punch-downs

Colour: Deep amber with copper and golden-orange glints, slightly hazy from the absence of filtration

Nose: Dried apricot, quince, orange peel, yellow plum, chamomile, wild herbs, dried flowers, a touch of beeswax, honey and nutty notes

Palate: Dry and textured, firm but ripe tannins, flavours of stone fruit, bitter orange, walnut and Mediterranean herbs, saline mineral finish with real length and freshness

Alcohol content: 13% vol. (approx.)

Soils: Limestone and clay-limestone with rocky, free-draining mountain subsoils

Farming: Organic, worked without synthetic treatments, low-intervention and sustainable approach

Ageing potential: 5 to 8 years from the vintage

Food pairing: Lebanese mezze, hummus and moutabal, grilled chicken shish taouk, spiced lamb kebab, tagines, aged hard cheeses, curries and smoked fish

Serving temperature: 12–14°C