Massaya Ros has a beautiful strawberry hue with aromatic notes of raspberry, summer stone fruit and subtle spice. Elegant and round on the palate, its graceful acidity gives a bright crisp finish to complement foods such as shellfish, smoked salmon, cured meats, hard cheeses, and roast ham. Light and deliciously approachable, the Massaya Ros is ideal for brunch or a picnic.

Massaya Ros is made from 100% Cinsault, cultivated at their Tanail Estate Vineyards in Lebanon’s Bekaa Valley at an altitude of 900 to 1,200 metres. Pristine fruit is picked early in the morning to ensure vibrancy and spring in this ros’s step.