The partners from the beginning wanted a hands-on, family-spirited facility where the leitmotif is quality and respect for the environment.

In our 300,000 bottle production, tradition meets modern technology and local flair with a hint of the seductive bouquet of fermenting grapes at the winery at Tanaïl. Except for our French partners, all the permanent team is Lebanese, the idea being to express a local flair in the wines rather than imitating Chateauneuf or Bordeaux. Beyond that, we aim to have a winery in which people of different backgrounds and education levels collaborate to improve the quality of our wine and revive their heritage.

Here in vats of stainless steel, concrete or oak casks, closed vats, open-lid vessels, the various grape varieties begin a journey that will take them into the blended bottles of Massaya red wine: Cinsault, Grenache, Mourvèdre, Syrah, Cabernet Sauvignon and Tempranillo. Massaya’s ageing cellar is also a temperature-controlled zone and is a nest for the vintages to rest either in small barrels or in large foudres.

Massaya has on open-door policy; no matter if we are in harvest or in bottling mode, all our visitors are entitled to tour the facility and witness our team passionately operating the winery.

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