Massaya Arak

We select exclusively the finest white juice-filled Obeidi grapes, the product of local indigenous vines, ideal for the making of arak. The grapes are hand-harvested in September, mechanically destemed and gently crushed in a mechanized press to obtain the best Obeidi juice.FOOD MATCHES: Mediterranean mezze and other cuisine, or simply as an aperitif.SERVING TEMPERATURE: best drunk very cold, often diluted with water, and served with plenty of ice cubes or crushed ice.The better the wine, the better the arak.Our on-site oenologist conducts a fermentation of about 15 days, combining 21st century technology with traditional methods. The Obeidi juice is thus transformed into wine.