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Winemaking

These Chardonnay grapes were fermented using select yeast at a maximum temperature of 15-17 Celsius for 14-20 days. They were then aged in oak barrels then left to refine in the bottle for one year before their release.

Tasting Notes

This golden color, full bodied, smooth wine is rich in tropical and stone fruit aromas, with hints of vanilla. A crisp texture on the palate, with vanilla overtones.

Food Pairing

Best enjoyed at 10°C, with roasted seafood and cream-based dishes.

Winemaking

These Chenin Blanc grapes were fermented using select yeast at a maximum temperature of 15-17 Celsius for 14-20 days. They were then aged in oak barrels then left to refine in the bottle for one year before their release.

Tasting Notes

Golden color, with intense aromas of apple, lime, melon and orange blossom, with a hint of minerals. Rich and lively on the palate, with notes of pineapple and honey.

Food Pairing

Best enjoyed at 10°C, with creamy cheese, grilled vegetables, salmon and tuna-based dishes.

Winemaking

These Viognier grapes were fermented using select yeast at a maximum temperature of 15-17 Celsius for 14-20 days. They were then aged in oak barrels then left to refine in the bottle for one year before their release.

Tasting Notes

A full-bodied wine with a bright golden color. The wine releases aromas of succulant fruit and delicate floras with sweet citrus. Notes of mango and ripe pineapple on the palate.

Food Pairing

Best enjoyed at 10°C, with a wide variety of seafood and shellfish dishes, spicy flavors and Middle Eastern cuisine.

Winemaking

These Pinot Grigio grapes were fermented using select yeast at a maximum temperature of 15-17 Celsius for 14-20 days. They were then aged in oak barrels then left to refine in the bottle for one year before their release.

Tasting Notes

Shiny golden color, rich in tropical and citrus fruit aromas. Flavors of ripe pineapple with refreshing acidity and an elegant finish.

Food Pairing

Best enjoyed at 10°C, with grilled poultry-based dishes, light pastas and antipasti.

Winemaking

Handpicked from the oldest vines then produced and aged at the oldest Cellar in Jordan; the wines from our Limited-Edition range are a commemoration of some of our most exceptional vintage years. In the year 2013, these Pinot Grigio grapes were harvested and fermented using select yeast at a maximum temperature of 15-17 Celsius for 14-20 days. They were then aged for 9 months in oak barrels, adding more character to each bottle. Today, 5,076 bottles are here to share their journey with you.

Tasting Notes

Medium bodied with a bright yellow color and golden reflections. The wine releases rich and complex aromas of oak and tropical fruits, peach cream, apricot, almond twist, with a hint of honeydew and vanilla. Well balanced on the palate, creamy and generous with a dense mouth-feel and medium smooth acidity.

Food Pairing

Best enjoyed at 10°C, with creamy risotto, lobsters and shrimps.

Winemaking

Handpicked from the oldest vines then produced and aged at the oldest Cellar in Jordan; the wines from our Limited-Edition range are a commemoration of some of our most exceptional vintage years. In the year 2013, these Chardonnay grapes were harvested and fermented using select yeast at a maximum temperature of 15-17 Celsius for 14-20 days. They were then aged for 4 months in oak barrels, adding more character to each bottle. Today, 5,556 bottles are here to share their journey with you.

Tasting Notes

Brilliant gold in color, this full bodied wine is rich in flavors of tropical fruits and citrus. The moderate aging in oak barrels enhances hints of caramel and oak with a wonderful smooth finish.

Food Pairing

Best enjoyed at 10°C, with soft cheese, roasted turkey and grilled vegetables.