CHATEAU KEFRAYA - Located in the West Bekaa Valley, the large estate of Château Kefraya has been the Bustros family’s property for generations.
The castle is built starting 1946 on an artificial hill used by the Romans centuries ago to observe their troop movements. Founder and visionary Michel de Bustros undertakes massive works to implant Château Kefraya’s vineyards on those magnificent hillsides. The first vines are planted in 1951 and in 1979 - despite the Lebanese civil war (1975-1990) - Château Kefraya starts producing its own wine with its own grapes grown in its own vineyard and vinified in its own cellar.
The vineyard spreads over 300 hectares of terraced slopes, 1000 meters above the Mediterranean Sea, on the foothills of Mount Barouk in the Bekaa Valley.
Clay-limestone, clay-chalk as well as sandy and gravelly soils compose a real mosaic of terroirs. The vines enjoy an exceptional sun exposure with no irrigation. They are mainly trellised with a planting density of 4000 vines per hectare and an average yield limited to 35 hectoliters per hectare.
In addition to the diversity of soil, Château Kefraya uses a wide and exciting range of grape varieties in its blends, including Cabernet Sauvignon, Syrah, Chardonnay and Viognier as well as more unusual varieties such as Carménère, Marselan and Muscat à Petits Grains.
A sustainable wine-growing policy allows the vines to flourish, while respecting the terroir’s expression. Significant variations in temperatures between day and night ensure a perfect ripening of the grapes and optimal harvest conditions.

CHATEAU KEFRAYA LES BRETECHES ROUGE - The wine is balanced and round with a slightly toasted finish. The structure is defined by strong, silky tannins and generous red fruits flavors.
WINEMAKER - Fabrice Guiberteau
REGION - Bekaa Valley
GRAPE VARIETIES - 40% Syrah, 35% Cinsault, 15% Cabernet Sauvignon, 5% Carignan, 5% Tempranillo
TERROIR - Cinsault on clay-limestone cambisol, as the Syrah, Cabernet Sauvignon, Tempranillo and Carignan are on silty clay and clay-limestone with marly subsoil.
CULTURE & VINIFICATION - After destemming, the berries are crushed and placed in tanks. Alcoholic fermentation and maceration take place in thermo-regulated stainless steel tanks for a period of one to three weeks. Malolactic fermentation takes place in concrete tanks.
FOOD PAIRING - Excellent with grilled meats as well as slightly spicy dishes.

CHATEAU KEFRAYA LES BRETECHES BLANC - A fresh wine characterized by the Muscat à Petits Grains, a noble grape varietal planted in the Bekaa Valley. Intense refreshing notes of exotic fruits and citrus on the palate.
WINEMAKER - Fabrice Guiberteau
REGION - Bekaa Valley
GRAPE VARIETIES - 43% Viognier,  20% Muscat Blanc, 20% Sauvignon Blanc, 10% Bourboulenc, 7% Verdejo.
TERROIR - To highlight the freshness of the wine, the white grapes are planted on the west side of the Domaine, with a high altitude, and deep silty soils to keep a good water reserve for the summer.
CULTURE & VINIFICATION - After destemming, the berries are softly crushed and placed in a pneumatic press under a non-oxidative atmosphere. Follow the “debourbage” at 5 °C and alcoholic fermentation at a controlled temperature o  16-17°C. Aging in steel tanks before bottling at the Château 6 months after Vinification.
FOOD PAIRING - Best with salads, Lebanese mezze as well as seafood and grilled fish.

CHATEAU KEFRAYA LES BRETECHES ROSE - Charming and pleasant rosé, particularly marked by the Cinsault, offers a nose of red fruits and citrus smoothly merging on the palate.
WINEMAKER - Fabrice Guiberteau
REGION - Bekaa Valley
GRAPE VARIETIES - 45% Syrah, 25% Tempranillo, 15% Grenache, 15% Cinsault
TERROIR - Cinsault on clay-limestone cambisol, as the Syrah, Grenache and Tempranillo are on silty clay and clay-limestone with marly subsoil.
CULTURE & VINIFICATION - The wine is made by “bleeding” and direct pressing on a pneumatic press. After destemming, berries are softly crushed and placed in tanks where the juice is immediately bled away from the skin followed by the “debourbage”. Alcoholic fermentation takes place at a controlled temperature. Ageing in steel tanks before bottling at the Château 6 months after vinification.
FOOD PAIRING - It goes with everything, excellent with Lebanese mezze.