Spread out on narrow and steep terraces, the Banyuls Appellation overhangs the Mediterranean sea.
More than two thousand years old, the vineyard is rooted in a stony schist soil and benefits from exceptional atmospheric conditions. Moreover, the rare stormy showers which water this exceptional land, still hand worked, are quickly evacuated by an unique and efficient system.
It is only after the fortification, a technique devised in 1285 by Arnau de Vilanova, which stops the fermentation, that the Banyuls wines get their Appellation and their seal of approval.
Grape varieties
90% of Grenache. For the rest, other grape varieties
Soil
The slopes are situated on schisty soils coming from the Primary Era.
Harvest
The crop is hand-harvested when grapes are very ripe.
Vinification
The grapes are destemmed and crushed. The maceration is long with an addition of alcohol to favour the extraction of aromas and tannins.
Maturing
The wine is aged in vats from 16 to 20 months.
Tasting
Colour: from garnet red to mahogany according to the age.
Nose: powerful, balancing between black fruits and stewed fruits subtly brought by cocoa aromas.
Palate: sumptuous balance between the solar strength of the wine and the fineness of its tannins. It has a great persistency.
