Massaya Classic Red, recently renamed Le Colombier Red, is an easy-drinking blend of Cinsault (35%), Grenache Noir (35%) and Tempranillo (30%) from Lebanon’s renowned Beqaa Valley. It’s crafted for everyday enjoyment—fresh, fruity, and approachable. Made for instant gratification, it offers charm, subtle spice and generous red fruit character, all bottled with a laid-back elegance.

The Ghosn brothers, Sami and Ramzi, revived their family land after the Lebanese civil war and launched Massaya in 1998 with the help of French partners from Bordeaux and Châteauneuf-du-Pape. From an abandoned home and dry land, they built a winery that helped spark the renaissance of Lebanese winemaking. Massaya now represents the modern face of Lebanon, rooted in tradition but driven by innovation and hospitality.

Grapes for this red are grown at 900–1,200 metres on chalky clay soils across 37 acres of hillside vineyards. The average vine age is 40 years, and all grapes are hand-harvested, sorted, and fully destemmed before fermenting for 20–30 days in stainless steel. The wine is aged in vats for a year before bottling. The focus remains small-scale, quality-driven viticulture, with sustainability playing an important role—restoring the land, respecting nature, and selecting climate-resilient grape varieties.

Pale strawberry in colour with cherry reflections, this red has a fragrant nose of raspberries and summer berries with hints of spice. Light-bodied, round and supple, it’s fruit-forward and easy to enjoy young. Expect a peppery lift and a juicy, refreshing finish with good length.

Perfect slightly chilled, this wine pairs beautifully with grilled meats, mezze, roasted vegetables or tomato-based dishes. It’s an ideal companion for relaxed meals, sharing plates, or simply enjoying a glass on a warm evening.