“Soupir” Château Oumsiyat is a rosé produced using the saignée method; after a short maceration on the skins the juice was ‘bled’ off, imparting the delicate salmon pink colour. The must was racked and fermentation took place in stainless steel tanks with selected yeasts at controlled temperatures of 14 to 16°C. “Soupir” Rosé Château Oumsiyat did not go through malolactic fermentation and was made without any oak influence resulting in this fresh and aromatic rosé.
The vines are planted at an altitude of 1,000 metres above sea level, where Mediterranean climate sees warm days tempered by cooler nights. The summer diurnal temperature difference is 20°C, which encourages an extended ripening period, concentrating the flavours and aromatic complexity in the berries, while retaining balancing acidity from the cool nights. The soil is calcareous clay which is a cool soil that has good water retention properties to nourish the vines during the hot, dry summers. Due to its pH, calcareous clay soils tend to produce refreshing wines, which encourages further balance to the ripeness of fruit. The vines are cane pruned and are planted at a density of 4,000 vines per hectare. The vineyard is cultivated with respect for the environment and the grapes are hand-harvested at optimal maturity.
Passion and heritage has been passed down through the Bou Sleiman family for four generations. When Joseph Bou Sleiman took over the reins at Château Oumsiyat, he blended respect for local tradition with modern techniques to craft contemporary wines. A passionate vine grower, Joseph also built a modern winery in the village of Mtein, where he creates wines that are a fusion of Old World and New World. The Château Oumsiyat grapes are grown in the 78 hectare vineyard, situated at over 1,000 metres elevation in the beautiful Bekaa Valley, between Mount Lebanon to the west and the Anti-Lebanon Mountains to the east. The altitude, microclimate and soils combine in this ancient terroir to produce fresh wines with a very Mediterranean “feel.”