from tree
to bottle

The
Orchard

Ciders are only as good as the apples they come from. The Wata orchard has been growing premium dessert apples since 1960 at an altitude of 1400m and in an ideal microclimate: bright autumn days, white winters, soft springs and warm summers, with 300 days of sunshine. These fruits are at the forefront of cider culture in Lebanon today. We adhere to sustainable farming practices to protect our environment and maintain the highest level of quality in our fruit. We are following an IPM program to ensure the lowest disruption to agroecosystems is maintained.

Our Apples

GRANNY SMITH

Green apples bring a burst
of invigorating freshness
to our light ciders.

STARKING Delicious

Red apples infuse our
robust ciders with layers
of depth and complexity.

GOLDEN DELICIOUS

Yellow apples add a delightful
twist to the flavor profile,
creating a harmonious balance.

Cidermaking

Once nature has done its job, it is time for our most important role and that is to create a complex, well-crafted beverage that is focused on the fruit itself. We really believe in giving cider the time it needs to mature. This smoothens it, adds complexity, and yields a product that is honest and true to the fruit.

Today we Are

Carl Bou Stephan

Operations Lead

Elias Fares

Lead Technician

Pamela Menassa

Chemist

Ramzi Karam

Partner

Soha Frem Karam

Cidermaker

Tony Khoueiry

Orchard Caretaker

the process

1/ Handpicked apples

Handpicked
Lebanese apples

2/ Washing & Sorting

All apples are washed first
then sorted into categories

3/ Grinding

All apples are
Grinded

4/ Pressing

Handpicked
Lebanese apples

5/ fermentation & Racking

All apples are washed first
then sorted into categories

6/ MATURATION 6-12 months

All apples are
Grinded

7/ Filtration & Blending

Handpicked
Lebanese apples

8/ Bottling & pasteurisation

All apples are washed first
then sorted into categories

9/ Ready for you to enjoy

All apples are
Grinded

It’s all in
the apples

Book an
experience
with Wata