# Heya Farha Still Apple Grape Wine (2023)

- **Producer:** Heya Wines
- **Colour:** orange
- **Type:** still
- **Grapes:** Merwah
- **Region:** North Lebanon, Lebanon
- **Style:** Natural
- **Alcohol:** 11.5%
- **Average price:** €28
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** apple, peach, apricot, lemon

## About this wine

Heya Wines was established in 2023 by two Lebanese mothers, Claudine Lteif and Michelle Chami. 'Heya' translates to 'She' in Arabic, reflecting the winery's foundational ethos of female empowerment in Lebanese agriculture. The founders personally execute every step of production, from pruning and harvesting to fermentation and packing bottles. Heya Wines guarantees equal pay for female field workers, directly addressing traditional wage disparities in rural Lebanon. Named 'Farha' (meaning 'happiness' in Arabic), this inaugural release commemorates the joy of bringing low-intervention natural co-ferments to life in collaboration with winemaker Eddie Chami of Mersel Wine. The fruit is dry-farmed at high altitude (1,500 meters) in sandy soils within the historic Wadi Qannoubine.

## Interesting facts

- 'Heya' translates to 'She' in Arabic, focusing on female empowerment and equal pay for field workers in Lebanon.
- The wine co-ferments indigenous Merwah grapes with whole Red Delicious apples grown at 1,500m elevation.
- 'Farha' means 'happiness' in Arabic, celebrating the estate's inaugural cuvee release.

## Food pairing

The wine's crisp acidity and light tannin from grape skin-contact enable it to cut through rich fish oils and creamy soft cheeses. Its slight rustic cider character and bright profile pair remarkably well with mild spice, fresh herbs, and citrus-infused dishes.

## Wine making process

Farha Still is a natural co-ferment made from 80% Merwah white grapes and 20% high-altitude Red Delicious apples, all hand-harvested from organic, unirrigated plots. The winemaking approach combines grape skin contact with carbonic maceration of the apples. Fermentation occurs spontaneously in stainless steel tanks using native yeasts, followed by natural malolactic fermentation. The wine is bottled without fining or filtration, preserving natural complexity with minimal added sulfur (~28 ppm total SO2). Aging takes place entirely in stainless steel tanks to maintain purity.