Situated in Zahle and originally constructed for Arak production, Solifed’s Winery has gradually been expanded and modernized to accommodate Domaine Wardy wines.

As well as Arak and vinegar fermentation, distillation and storage areas, it today houses:

- A grape handling area, where the grapes are accepted sorted and pressed.

- Stainless Steel fermentation tanks, as well as the original concrete ones.

- Imported French, American & Eastern European oak barrels for wine aging.

-A modern fully equipped laboratory to insure that all Solifed’s products meet international standards.

- The latest wine filtering equipment

- A complete automated twin bottling and labeling line with a capacity of 2500btl/hr.

- A wine storage area where the constant temperature (14°-16°C) and humidity (65-75%) are monitored 24hrs/day.

-An underground tasting area “Cave” available for visitors who wish to visit and sample the products.


PRODUCTION

Wine -
Wine making is a very delicate processwhich comprises the following stages:
Harvest: The matured grapes are hand picked at different times between mid august and late October depending on the vineyard and variety.
Pressing: The Grapes are transported to the Domaine Wardy winery in Zahle where they are gently pressed in a pneumatic press.
Fermentation: The grape juice is stored in stainless steel tanks where it will be fermented. Selective testing throughout the fermentation process determines which will be aged in oak barrels.
Aging: The selected wines are aged in new oak barrels for a period of 6 to 12 months. Others are aged in concrete tanks.
Filtering and Bottling: The wines are filtered in order to remove any sediments. Then they are ready for bottling.
Aging in the bottles: Once the wine is bottled, it is laid in wooden palettes where it is left to rest for several more months.
Labeling: The labels are placed at the last moment just before shipping, in order to maintain the best possible packaging.

Arak -
Arak making is also a delicate matter following these few steps:
Harvest – Pressing - Fermentation: As stated above for wine.
Distillation: the fermented wine is then distilled to produce the finest and purest spirit of 86% in preparation for its second distillation.
Distillation with Anis seeds: After the spirit is rested for several months, it is then distilled three times with anis seeds to produce the final product.
Maturation: The Arak is left to rest in concrete tanks for one year to mature before bottling.
Bottling and Labeling: The Arak is bottled and Labeled just before shipping.