At Mersel Wine the warmth, hospitality, and open-heartedness of Lebanese culture is embedded in the wines. Their wines are for everyone to enjoy, and they are committed to helping their local farmers and environment in the process.

Their philosophy is to keep it simple. Their wines are made naturally, with very little or no sulfites. They are unfiltered and unfined using organic farming methods, resulting in simple fermented wine.

Mersel gets its name from the region Maksar Mersel, which is the highest viticulture region in Lebanon, located between the Cedars and Ainata El Arz at an altitude ranging between 2,000 and 2,400m. They also have vineyards in Ainata in the Bekaa Valley, Dimane and Bcharre in Wadi Qannoubine, and Bousit in Northern Lebanon. The location of our vineyards facilitates the growth of indigenous grapes. The weather conditions in the area, where it is snowy during winter and warm during summer assists in controlling diseases and thus facilitate an organic growth of the grapes.

Eddie the winemaker at Mersel Wine was also one of the winemakers at Couvent Rouge. He holds a degree in Viticulture and Enology at UC Davis, California. Eddie wanted to make wine that is not mainstream in Lebanon. Being born and raised in Australia, he doesn't speak French and didn't want to associate Mersel with the French influence in winemaking. His passion is to develop wine using local Lebanese indigenous grape varieties but something not common locally. Mersel Wine is the first to develop a Piquette and PetNat and he has been dabbling with skin-contact wines since 2016.

In addition to producing high-quality wines and spirits, Mersel is committed to giving back to society. We grow our own grapes but also buy grapes from local farmers to encourage the revival of indigenous Lebanese grape varieties. Their work ethics revolve around equality, sustainability, positive rural life, and a positive social impact on their community.