Before the existence of the French wooden barrel, ‘‘Phoenicia’s wine’’ used to cross the Mediterranean, from Byblos’ Lebanese port.
A success and notoriety achieved through the richness of our terroir and the expertise of winemaking in jars (or amphoras).
Reproducing this winning combination is the challenge Château Kefraya has taken, on the same Bekaa’s terroir, using similar jars in its cellar
An experimental Cuvee will be born and will help to reveal Phoenician Wine’s secrets…
