Mersel strives to make unique wines in Lebanon. They work with oftne overlooked grapes in the region and work to recultivate indigenous grape varieites. They work with two parcels, one in the high altitude Bekaa Valley with its clay-limestone soils and the other in Bsharri with its volcanic, limestone and sandy soils. Both sites are more continental leaning into alplne due to their altitude. This Cinsault is hand harvested, fermented with native yeasts in concrete tank, with carbonic maceration. After two weeks of carbonic, the wine is pressed off the skins and finishes its natural fermentation. It is juicy and fresh, and delightful with a chill. *Natural Wine* *Chillable Red*