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UK  028 4483 0091
ROI  0818 66 77 99
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Massaya has come a long way in a short time. From a once derelict estate in the Beqaa Valley, they now produce highly acclaimed wines and Arak- and in a bold expansion in 2014 they opened a beautiful winery and restaurant complex in Mount Lebanon.

In 1990, the countryside house of the family in the Beqaa at Tanaïl had been abandoned to civil war and was inhabited by several families of squatters.

Vegetation was scarce as the wells were damaged and the fence non-existent. It took the Ghosns’ best negotiating skills to reclaim the land.

Once done, none of the family members had a clear vision of the next steps, so they started to produce all kinds of local produce, such a dairy, dry rasins, arak, and molasses.

All these items were sold in a corner of the family pharmacy.  Within a few years, the family began producing arak, the name Massaya was given which means twilight in Lebanese, given that at the specific moment the sun sets behind Mount Lebanon the sky of the Beqaa turns dark blue with a hue similar to the blue bottle of arak.

Massaya’s arak siin became a striking success and gradually the two brothers Sami and Ramzi left their other professional occupations to focus on Massaya. 

Both ambitious, they wanted to expand into wine but had no knowledge or experience; therefore, they decided to partner with some French domains to benefit from their expertise.


Daringly they knocked on the door of a gentleman in Bordeaux, Dominique Hebrard, who was interested in the project. Then the Brunier family of le Vieux Télégraphe gave their approval to this challenging project.

In 1998, the first new generation winery was launched that marked the renaissance of winemaking in Lebanon. From just four wineries in 1998, now Lebanon has more than 45 wineries. Fast-forward to 2024, the Ghosn Family still work closely with Dominique Hebrard and the Brunier family.

Massaya’s vineyards in the Haddath Baalbeck region on the piedmonts of Mount Lebanon are planted largely with Rhone varietals such as Mourvèdre, Grenache, Syrah and Cinsault. The indigenous grape Obeïdi that gives character to Massaya Blanc and Massaya Arak are grown by farmers in the northern part of the Beqaa. Massaya also work with a plethora of other grapes including Cabernet Sauvignon, Sauvignon Blanc and Tempranillo. 

The final say in winemaking and the blending remains in the hands of the Ghosn’s in order to avoid replicating the Rhone or Bordeaux wines.


The Wines and Arak


Grenache noir 50%, Mourvèdre 50% grown on the hillsides in the most north-easterly portion of the Beqaa Valley at 1,200m altitude, in the Raas Baalbeck area. 


‘Terrasses de Baalbeck' is a complex blend of Grenache Noir, Mourvedre and Syrah. All grapes are sourced from terraced vineyards, overlooking the Roman town of Baalbeck, hence the name.


This is an easy-drinking red blend comprising Cinsault 35%, Grenache Noir 35%, and 30 % Tempranillo. Massaya Classic Red, or 'Le Colombier' Red as it has been recently renamed, is a wine of instant gratification, an easy-going wine for all occasions.



Massaya Blanc is crafted from Clairette 35%, Sauvignon Blanc 15%, Chardonnay 15% and Obeidi 35%, a fragile, soft-skinned indigenous grape, all cultivated in Massaya's vineyards in Lebanon's Bekaa Valley at an altitude of 900 to 1,200 metres. Cradled in the shadow of the Lebanon mountain range, the rich clay and limestone vineyards are shielded from the heavy rain and snow that fall in the mountains to the west.


Massaya Rosé is made from 100% Cinsault, cultivated at their Tanail Estate Vineyards in Lebanon's Bekaa Valley at an altitude of 900 to 1,200 metres. Pristine fruit is picked early in the morning to ensure vibrancy and spring in this rosé's step.


An anise-based spirit produced from white Obeïdi grapes and green organic aniseed distilled in a traditional still. Arak has a beguiling aniseed flavour and freshness that cleanses the palate and aids digestion.


Browse the Massaya range at JN →

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