Mersel is helping to reframe Lebanese wine by turning attention to indigenous varieties and high-altitude terroir. Working two distinct sites—one in the clay-limestone soils of the Bekaa Valley, the other in the volcanic, sandy limestone of Bsharri—they lean into altitude and a cooler, more continental profile. This Cinsault is hand-harvested and undergoes a full carbonic maceration in concrete before being pressed and left to finish fermentation naturally. The result is a fresh, vibrant red with soft tannins, savory edges, and just the right amount of crunch. Serve it with a chill—it’s built for it.