KSARA

OUR SELECTION

OUR SELECTION

ur portfolio of signature products is a testament to our legacy and the Bekaa’s formidable terroir. Each bottle produced is with respect to our core values of tradition, nobility, and modernity. Whether it’s a wine or our specialty Arak and Eau de Vie de Vin, quality is paramount for Château Ksara. Click here to check out Château Ksara’s full list of medals.

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CUVÉE DE PRINTEMPS
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CUVÉE DE PRINTEMPS

  • Made from a blend of Gamay and Tempranillo

  • Produced by semi-carbonic maceration and the continuation of alcoholic fermentation at a liquid phase at low temperature without the skins.

  • First, the malolactic fermentation, racking off and treating with sulphite, then storage in vats during winter. Finally, fining, tartaric stabilization, and bottling is done at the beginning of March.

  • The short winemaking and maturing process gives this wine its vivid red colour and its aromatic nose of violets and ripe fruits with round, supple, and mellow tannins.

  • It can be kept for up to 2 years, but should preferably be drunk during the first year, so as to appreciate all of its freshness.

  • It can be drunk as a thirst quencher, as well as with cold meat and Lebanese mezze or as an aperitif. It must be served at 10-12°C to reveal all of its power.

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LE PRIEURÉ
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LE PRIEURÉ

  • Cinsault, Syrah, Mourvèdre, and Cabernet Sauvignon.

  • The grapes are manually harvested, totally stemmed, and transferred to tanks in order to achieve the alcoholic fermentation. The Cinsault is shortly vatted to keep the freshness, the Carignan and Mourvèdre are kept for a longer time to extract the aroma and spices, and the Cabernet Sauvignon undergoes long skin contact to express length and elegance. The free-flowing and press wines achieve the malolactic fermentation in different vats.

  • The grape varietals are matured separately in vats for 12 to 14 months before being blended and bottled.

  • Its bright, intense ruby red colour, with an exotic fruity aroma along with spicy and licorice notes, make it a wine to remember. Mellow and supple tannins on the palate.

  • It can be drunk upon purchase or kept for 2 to 3 years in a good cellar.

  • Its easy flowing taste suits daily consumption and goes along very well with leg of lamb and white meat. To be served at 16°C.

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RÉSERVE DU COUVENT
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RÉSERVE DU COUVENT

  • Syrah, Cabernet Sauvignon, and Cabernet Franc.

  • 100% stemmed, the wine is vatted for 12 to 18 days after alcoholic fermentation at 24 to 28°C. The drawn off wines and presses are separated, after which the malolactic fermentation takes place.

  • When the racking off and addition of sulphites are over, the noble grape varietals are matured in oak casks while the other varietals mature in vats. After 12 months of maturing, the wines are blended and bottled.

  • This wine, with its dark ruby red colour, combines finesse and elegance with the aroma of wood and vanilla, and supple, pure, and round tannins give it length and persistence on the palate.

  • Could be immediately consumed or kept for 3 to 5 years in a good cellar.

  • Its structure allows it to accompany red meat and small game. To be served at 16°C.

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CHÂTEAU ROUGE
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CHÂTEAU ROUGE

  • This is the pre-eminently best keeping wine, issued from 60% Cabernet Sauvignon, 30% Merlot, and 10% Petit Verdot.

  • All grapes varietals are 100% stemmed, vatted separately to be fermented at a temperature between 28 and 30°C, and left to age 15 to 25 days before being drained and undergoing malolactic fermentation.

  • The drawn off wine and the presses are kept in separate vats during wintertime in order to free them from their lees before being put in oak casks. Maturing in new oak casks last approximately 12 months, with several interruptions for the wine to be racked off before blending and bottling.

  • Beautiful ruby red, a fruity nose of raspberries, black currant and a little vanilla. In the mouth, it has power and length with balanced and mellow tannins that get rounder with time, taking up a leathery and spicy character. This Château will keep surprising due to its complexity and richness.

  • This wine should be opened a while before serving, or allowed to settle, in order to reveal its character.

  • Due to its structure, it will go perfectly with game, red meat, and dishes in sauce, as well as fish cooked with red wine. It should be served between 16 and 18°C depending on the season.

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CABERNET SAUVIGNON
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CABERNET SAUVIGNON

  • 100% Cabernet Sauvignon. Full-bodied and long-keeping red wine elaborated from the most noble variety, issued out of selected grapes from the best and most well-oriented vineyards.

  • After severe control of the plots and the maturity state, the grapes are manually harvested, stemmed, and vatted. The fermentation is accomplished at 28°C. The wine is pumped over several times and daily tastings are performed in order to let the grape variety express its best characteristics. Following the 15 to 20 days of vatting time, the free run wine is separated from the press wine to achieve the malolactic fermentation.

  • Matured in French oak casks (50% new oak) for about 12 months, then bottled and kept in our underground ageing cellars.

  • Dense robe, deep purple-red, a spicy nose with pepper and notes of ripe red fruits. In the mouth, it has power and length. The firm tannins confer to the wine cedar note; still young, this Cabernet of long conversation has just started to seduce.

  • Could be immediately consumed but will not reveal all its potential before a few years. Should be kept in chilly spaces away from light.

  • Due to its structure, it will go perfectly with sophisticated Occidental or Oriental dishes. Should be served at 16-18°C.

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CUVÉE DU TROISIÈME MILLÉNAIRE
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CUVÉE DU TROISIÈME MILLÉNAIRE

  • Petit Verdot, Cabernet Franc, and Syrah. Full-bodied and long-keeping red wine elaborated from the most noble varieties, issued out of selected grapes from the best and most well-oriented vineyards.

  • After severe control of the plots and maturity state, the grapes are manually harvested, stemmed, and vatted. The fermentation is accomplished at 28°C and the wine is pumped over several times in order to let the grape variety express its best characteristics. Following the 15 to 20 days of vatting time, the free run wine is separated from the press wine to achieve the malolactic fermentation.

  • Matured in French oak casks (65% new oak) for about 12 months, then bottled and kept in our underground ageing cellars.

  • A dense, deep purple-red robe, it has a fruity and subtle nose of raspberry and black currant with a vanilla character. In the mouth it has structure and power with supple tannins. A rich and very complex wine.

  • Could be immediately consumed, but will reveal all its potential in 2 or 3 years. Should be opened and left to breathe at least an hour before being served.

  • Due to its structure, it will go perfectly with game and red meat. Should be served at 17-18°C.

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LE SOUVERAIN
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LE SOUVERAIN

  • Arinarnoa, Marselan, and Cabernet Franc.

  • After a severe and selective handpicking process, the grapes are stemmed and vatted in thermo-regulated vats. The wine is pumped over several times and daily tastings are performed to extract the different phenolic compounds. Following a long vatting time, the free run wine is separated from the press wine to complete the malolactic fermentation.

  • Matured in new French oak casks for 24 months in our underground ageing cellars, then fined and bottled without filtration. Heavy and very dark bottles are used with very long and natural cork stoppers to ensure perfect ageing.

  • A dense, deep purple-red robe, with a remarkable bouquet of dark wild berries, an underliving of licorice, fenugreek, and carob, accompanied with a highly complex olfactory range.

  • Could be immediately consumed but will reveal all its potential in 3 or 4 years. Should be opened and left to breathe at least an hour before being served.

  • Such an important and long-lived wine is a perfect match for substantial food preparations. Excellent with game and red meat. Should be served at 17-18°C.

  • MOSCATEL
  • BLANC DE L’OBSERVATOIRE
  • BLANC DE BLANCS
  • CHARDONNAY
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MOSCATEL
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MOSCATEL

  • Moscatel is issued from Muscat à petit grain and Gewurztraminer, which are harvested in late November in order to craft this sweet wine.

  • The grapes are manually picked in cases and placed in a pneumatic press. The pressing is difficult and very long because of the lack of juice within the concentrated grapes. The must is cleared under low temperature. The alcoholic fermentation is slow and later on stopped by adding alcohol when the desired degree and residual sugar level are reached.

  • This sweet wine is fined and stabilized under the effect of coldness in order to preserve the aroma and smoothness.

  • Yellow franck robe tinted with a hint of gold. Nice Muscat nose with floral and citrus fruits aromas, accompanied by melon and dry fruit smell. On the palate, it is young and smoothly rich; at the same time, sugary raisins are perceptible within the alcohol.

  • Could be immediately consumed or kept for several years.

  • Young, it could be consumed as an appetizer or a dessert. Older, it perfectly accompanies the foie gras or the roquefort. To be served very chilled at 6-7°C.

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BLANC DE L’OBSERVATOIRE
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BLANC DE L’OBSERVATOIRE

  • Obeidi, Sauvignon, Muscat, and Clairette.

  • The grapes are manually harvested and pressed pneumatically as whole grapes, then sedimentation and fermentation at 18°C without malolactic fermentation.

  • To stay light and fruity, this wine is bottled quickly and offered to the customer to be drunk promptly.

  • A light and fruity wine, where fullness is given by the Obeidi and Clairette, aroma by the Muscat, and the vigorous and fresh taste by the Sauvignon.

  • 1 to 2 years in a good cellar, it should be drunk ideally within 12 months after its harvest.

  • With raw vegetables, Lebanese mezze, and fish. Serve chilled at 8-10°C.

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BLANC DE BLANCS
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BLANC DE BLANCS

  • As indicated by its name, this wine is only produced out of white grapes. The quality of this wine is the result of a harmonious blending of noble varietals. The Chardonnay gives this wine its finesse and elegance, the Sauvignon its subtle aroma of hazelnuts and exotic fruits, and the Semillon its roundness, length, and rich taste.

  • Picked in cases and pressed pneumatically as whole grapes, sedimentation and fermentation are done at 18°C. When the sugars are exhausted, the wine is racked off to prevent malolactic fermentation.

  • The various wines are matured for several months in French oak casks before being blended, stabilized, and bottled.

  • This wine seduces with its finesse, elegance, and floral aroma. On the palate, it is soft, fresh, and long-lasting.

  • It can be kept for 2 to 3 years in a good cellar, but it is preferable to drink it during the same year.

  • This wine can be served as an aperitif or with fresh fish and shellfish. To be served chilled at 8°C.

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CHARDONNAY
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CHARDONNAY

  • 100% Chardonnay.

  • The must is sedimented, then fermented in new oak casks that maintain the cool temperature of the cellar.

  • Stirred on lees and matured for 8 to 9 months in French oak barrels, which adds a creamy complexity to the wine. Then fined and bottled.

  • Oak gives a subtle, almost creamy vanilla topping of the grape aroma and an extra dimension of delicate spiciness to the taste; at the same time, it adds a fine-grained, racy definition to the texture. Tasting of honeyed, peachy fruit.

  • The wine takes 1 year to begin showing its potential and evolves fully over a much longer period of time. An extremely powerful, complex, and long-lived wine.

  • Ideal with most crustaceans, lobsters, gray fish, scallops, baked or steamed fish, fresh salmon, or turbot served with a rich sauce. Finally, caviar calls particularly for this distinguished wine. To be served chilled at 10°C.

  • GRIS DE GRIS
  • ROSÉ DE KSARA
  • SUNSET
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GRIS DE GRIS
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GRIS DE GRIS

  • Cinsault and Grenache.

  • A wine obtained by directly pressing the grapes. Afterwards, sedimentation and fermentation are done at 18°C. The wine is racked off to avoid malolactic fermentation.

  • After being fined and stabilized by refrigeration, it is quickly bottled to preserve its freshness and aroma.

  • A pale pink wine with a gray undertone, a nose of small fruits, vine flowers, peony, and a touch of jasmine. Fresh and light, it is vivid, elegant, and harmonious and can only lead to a truly cheerful palate.

  • To be drunk before the next harvest. Why should one waste their youth?

  • A vivid wine, it goes very well with light meals composed of vegetables, fresh salads, white meats, or sushi. It can also be drunk as a thirst quencher. To be served chilled at 8-10°C.

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ROSÉ DE KSARA
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ROSÉ DE KSARA

  • Essentially, Cinsault, Carignan, and Caladoc blended with Cabernet Sauvignon.

  • This Rosé is obtained by bleeding after a maceration of 6 to 8 hours, and sedimentation and fermentation at low temperature. At the end of the alcoholic fermentation, the wine is racked off and blended.

  • After being fined and stabilized by refrigeration, it is quickly bottled to preserve its freshness and aroma.

  • Fresh wine with a taste of fresh fruits. On the palate, it has suppleness with the typical light salmon pink colour of a perfectly mature Cinsault or Caladoc.

  • To be drunk in the year following the harvest.

  • Easy to drink, it goes well with the Lebanese cuisine. Ideal with simple meals, pizzas, and Southern cuisine. Serve very chilled at 8°C.

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SUNSET
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SUNSET

  • Made out of Cabernet Franc and Syrah chosen from the finest soils of the Bekaa Valley.

  • Selected from the best vats of red grapes, this wine is obtained by bleeding. After 10 to 12 hours of maceration, fermentation is done at 18°C.

  • Once the alcoholic fermentation is completed, the wine is racked off and blended. Once it has stabilized, Sunset is bottled in the spring to preserve its ripe fruit flavours.

  • An intense pink colour with an aroma of red berries and a hint of spiciness, with an initial roundness in the mouth, and finishing with a fresh and vivid taste.

  • Better appreciated the first year; it can be kept for up to 2 years in a good cellar.

  • This fresh, robust wine, with its slightly spicy aroma, is the ideal accompaniment to Mediterranean or Oriental cuisine. It also complements raw vegetables and cold meat. It should be served at 8-10°C in order to reveal its spicy flavour, freshness, and balance.

KSARAK
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KSARAK

  • Ugni Blanc and Obeidi.

  • The grapes are first pressed then fermented between 15 and 20 days at low temperature.

  • The wines are distilled in Ksara’s unique rectification column, which eliminates the methanol and all heavy and unhealthy oils that spoil the taste.

  • Then, this pure grape alcohol is redistilled in a specially designed alembic made in France with the aniseed; Ksarak only uses aniseed from the reputed Mount Hermon’s Al Heeneh area in Syria. The delicate scent of the prime aniseed is appealing to the true connoisseur. Only the “pure flower” obtained through an independent pipe is used to make the arak. Finally, this spirit is refined to release the purest and healthiest arak.

  • Ksarak is finally matured for 2 years in clay jars manufactured in Beit Chebab following ancestral norms.

  • It will go perfectly with Lebanese mezze and Oriental dishes. Could be drunk pure or with water and ice

VIEILLE EAU DE VIE DE VIN
This Eau de Vie de vin, issued from Ugni Blanc, is distilled as per the traditional cognac method and matured in new oak limousin casks for 9 years.

A bright, warm shade of gold, it has subtle notes of vanilla that evolve into fruity hints of apricot. Nutty flavors and cinnamon spice are revealed. On the palate, this eau de vie de vin is rich and elegant.

Production is limited to only 2,000 bottles per year.
SWEET WINE THE SINGLE VARIETALS

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