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KSARA

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Technical sheet

Grape Varieties

Ugni-Blanc 96% and Folle Blanche 4%

Maturation

50% demi-muids chestnut, 50% oak casks

About

Bottled in 1998 and made from 1934, 1936, 1941 and 1943 vintages, the Vieille Eau de Vie is a rare heritage brandy made by double-distilling fermented grape alcohol, aged in oak and chestnut casks. There are currently under 1,000 bottles left from the original distillation.

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Technical sheet

Grape Varieties

Ugni-Blanc 96% and Folle Blanche 4%

Maturation

50% demi-muids chestnut, 50% oak casks

About

Bottled in 1998 and made from 1934, 1936, 1941 and 1943 vintages, the Vieille Eau de Vie is a rare heritage brandy made by double-distilling fermented grape alcohol, aged in oak and chestnut casks. There are currently under 1,000 bottles left from the original distillation.

Vieille Eau de Vie de Vin

$300.00

Technical sheet

Grape Varieties

Ugni-Blanc 96% and Folle Blanche 4%

Maturation

50% demi-muids chestnut, 50% oak casks

About

Bottled in 1998 and made from 1934, 1936, 1941 and 1943 vintages, the Vieille Eau de Vie is a rare heritage brandy made by double-distilling fermented grape alcohol, aged in oak and chestnut casks. There are currently under 1,000 bottles left from the original distillation.

Win

Technical sheet

Grape Varieties

Ugni-Blanc 96% and Folle Blanche 4%

Maturation

50% demi-muids chestnut, 50% oak casks

About

Bottled in 1998 and made from 1934, 1936, 1941 and 1943 vintages, the Vieille Eau de Vie is a rare heritage brandy made by double-distilling fermented grape alcohol, aged in oak and chestnut casks. There are currently under 1,000 bottles left from the original distillation.

LEVEL 2

AWARD IN WINES

WSET’s Level 2 Award in Wines is a beginner- to intermediate-level qualification
exploring wines, suitable for industry professionals and wine enthusiasts.
Upon successful completion you will receive a WSET certificate and pin, and will
be able to use to the use the associated WSET certified logo.

wsetglobal.com

WHAT YOU'LL LEARN:

– HOW ENVIRONMENTAL FACTORS, GRAPE-GROWING,
WINEMAKING AND MATURATION OPTIONS INFLUENCE THE STYLE
AND QUALITY OF WINES MADE FROM PRINCIPAL GRAPE VARIETIES

– THE STYLE AND QUALITY OF WINES MADE FROM 22
REGIONALLY IMPORTANT GRAPE VARIETIES AND PRODUCED IN OVER
70 GEOGRAPHICAL INDICATIONS (GIS) AROUND THE WORLD

– HOW GRAPE VARIETIES AND WINEMAKING PROCESSES
INFLUENCE KEY STYLES OF SPARKLING AND FORTIFIED WINES

-KEY LABELLING TERMS USED TO INDICATE ORIGIN, STYLE AND
QUALITY

– PRINCIPLES AND PROCESSES INVOLVED IN THE STORAGE AND
SERVICE OF WINE

– PRINCIPLES OF FOOD AND WINE PAIRING

-HOW TO TASTE AND DESCRIBE WINE USING THE WSET LEVEL 2
SYSTEMATIC APPROACH TO TASTING WINE®(SAT)

COURSE DELIVERY

This qualifcation has a minimum requirement of six guided learning hours with a WSET
course provider.*

ASSESSMENT

Assessment is by a closed-book exam of 30 multiple-choice questions.
A note 55% is required pass.

For registration, please contact Najwa Chaddad at

nchaddad@ksara.com.lb