Vertical 33 Lebanese Wine: Traditional & Modern Knowledge. A Discussion with Dr. Eid Azar

Vertical 33 Lebanese Wine: Traditional & Modern Knowledge. A Discussion with Dr. Eid Azar
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When nature sacrifices itself for our indulgence. One should treat it with integrity.
The journey leading to the perfect lebanese climates begins with the fusion of our seeds with the natural elements of the best clay and limestones:
-Kefraya village at an altitude of 1000 meters along the 33rd latitude planted with cinsault and carignan bottled as monocepages.
-Kneiseh east slope at an altitude of 1400-1600 m/ old vineyards sites revived and planted with pinot noir.
Vertical 33, the result of this fusion, is first put to rest, left to ferment with minimal intervention at the winery, and then delicately bottled. The result of this marriage of tradition and modern knowledge, a great expression of mature fruits and silky tannins, this wine retains a memory of a special terroir as it flows smoothly into your glass
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I am a medical doctor, passionate about good authentic food and wine, trained in NYC as an infectious-disease specialist. I returned to Lebanon in 2007.

In 2011, hiking one day on Mount Kneiseh, I was happily surprised by pre-phylloxera wild “Obeidi” grapes surviving years of neglect in decaying terraces. Until the mid-1950’s, that village called Remtanieh had been thriving, planted with grapes on the Damascus road, with east sun exposure and superficial water fed by the melting snow, at a height of 2100m. The site, having survived modernization (i.e., pesticides and tractors), had been abandoned because economically it was not viable…
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[patriciamiranda]

Marhaban kayf haluk, The diferente colors of the Vertical 33 Lebanese wine 🍷 Look👀 very beautiful 🤩, where can I find it ? I would like to try that wine 😋🙏♥️🌲🇱🇧♥️😘🍷

[may]

What a treat of a video! Many exciting projects to look forward to. I Can't wait to taste everything, especially the 3 expressions of pinot noir in lebanese soil. I agree that the lebanese reds are sometimes over-oaked, so will taste and see how it tastes in the concrete or stainless. Burgundy style winemaking might help introduce lightness to Lebanese reds which is a welcome addition in my opinion. Keep it up

[mohamadsolh]

Lebanese wine, we have to be proud of it, honestly saying we have great wine