Atibaia is produced with uncompromised attention to details; from the very start, during the installation of the vineyards, to the cellar renovation, to vines growing, till the last details such as the choice of high end corks that seal the bottle.
"Je suis entrée dans le monde
du vin sans autre formation
professionnelle qu'une gourmandise
certaine des bonnes bouteilles!"
Sidonie Gabrielle Colette
Our Vineyard
From flat to steep terraces, Atibaia's winery has seen the light of day following our will to revive those fallow terraces and tame them by planting vines. The first cultivated locality was the one surrounding our old house in Smar Jbeil that dates back to the 17th century, transformed into a cellar in 2007. Rich in minerals the soil is profound and extends over one hectare. The plot of land of Jran is composed of a dozen of winding terraces that are exposed to the North East and thus favorable to the morning sunshine.
Mrah el zeyet's soil is gravelly; it is not subject to sea breeze and humidity; thus it remains the coldest of all three vineyards.
Atibaia 2009 is a refined blend of Cabernet Sauvignon, Syrah and Petit Verdot. Refined and distinguished, Atibaia has a lot of character and aromas.
Deep red with ruby highlights. A delicate and intense bouquet characterizes the 2009 vintage. On the nose, the wine develops ripe cherries and wild berries, all wrapped in a touch of cedars and clove.
The sensation in the mouth is pleasant and sweet, it presents aromas of spices, black fruits and peony. A delicious blend of freshness and richness makes the wine smooth, structured, well-rounded and gives it a lot of harmony. The tannins are present with great delicacy; the well melted oak is gracefully integrated and offers a range of intense flavors.
Atibaia will surely gain in complexity with years in the cellar; however its red fruits and delicate tannins enable you to enjoy it now.
Food Pairing: The wine goes particularly well with veal, red meat, venison and certainly can be enjoyed on its own.
Serving: Decanting the wine before serving enables the aromas of Atibaia 2009 to be fully expressed
"Small is beautiful". Atibaia's boutique winery is located in the mountains of Smar Jbeil over viewing Batroun, it is dedicated to produce one red wine in limited quantities.
Full of personality, Atibaia winery is surrounded by beautiful nature and fertile vineyards. The winery makes its home in a 17th century rustic house with lush surrounding.
[...] The success of Bekaa wine has also encouraged investors to turn to other areas of the fertile Mediterranean country. In the hilly terrains of Batroun in north Lebanon, Jean Massoud hopes to see his Atibaia wines hit the market next year.
"This will be a premium wine, a boutique wine," Massoud told AFP.
Back in the Bekaa, tourists are increasingly stopping by local cellars for a wine-tasting tryst. And 5,000 years after the Phoenician civilization domesticated wine along the coast, Abi Khater is happy that an age-old tradition is back. "This paints a beautiful picture of our country," she said.
In a rustic setting, a perfectly arranged collection of classic design pieces with a modern twist, Atibaia is just on the edge of a marvellous place, where you can admire the view over the region's hilly landscape.
A brand new addition, the Atibaia vineyard itself isn't actually that new. Its first owner, Jean Massoud, who owned a few other vines in the Batroun region, would produce wine for his own pleasure and that of his close friends and family. Caught up in his own game, the idea to start commercialising his wine came to him one day and he saw his first bottles come out in late 2011: a cabernet, a syrah and a cabernet and syrah blend.
Full of promise as they hit the market. He has also just put the final touches on some beautifully designed guest rooms that you will just love. Atibaia, Coteaux de Batroun, Batroun.
Aujourd'hui, on recense une trentaine de producteurs et les libanais consomment autour de 2 bouteilles de vin par habitant et par an, soit huit fois plus qu'il y a 20 ans
Le phénomène le plus intéressant est la création de quelques petits domaines artisanaux, mais généralement très bien équipés, par des libanais de souche de retour au pays et qui ont une véritable passion pour le vin. Je pense à Atibaia, de Jean Massoud (dont les vins ne sont pas encore en vente mais sont très prometteurs)
Increasing numbers of wine drinkers around the world have been casting their gaze toward Lebanon in recent years – in particular the hills of the Bekaa Valley, which provide ideal wine growing conditions.
But it's not just the lucrative foreign market that producers have their eye on -- many Lebanese are also enjoying the local vintage.
