The Collioure and Banyuls Vineyard is located in the far south of France at the meeting point between the Pyrenees and the Mediterranean, under the midday sun. The vines are planted on terraces on shale hillsides, from the seaside to the bottom of the valleys of the hinterland.

Roumani Doré:
Grenache Gray and White: 95%
Muscat of Alexandria: 5%

Banyuls Blanc Fontaulé:
Grenache Gris & Grenache Blanc: 100%

Banyuls Rimage Early Release:
Black Grenache: 100%

Banyuls Ambré Roumani Doré: Harvest destemmed, crushed.
Cold settling. Mutage on must.
Aged in vats and oak tuns for 5 years.

Banyuls Blanc Fontaulé:
Destemmed / crushed harvest with rapid transfer to the press. Separation of the press and the flow which is cold settled for 48 hours. Mutage on must. Racking and conservation on fine lees with weekly resuspension in used vats. Early bottling.

Banyuls Rimage Early Harvest: Harvest destemmed and crushed.
Mutage on grains followed by maceration for 20 days.
Storage in rusty vats until early bottling.

Banyuls Amber Romanian Gold:
Color: Brilliant amber with copper highlights.
Nose: Intense beeswax, quince paste and candied citrus fruits.
Palate: Gourmet and elegant; dried fruits (apricots, dates) mingle with medlar.

Banyuls Blanc Fontaulé:
Color: Brilliant pale yellow with green highlights.
Nose: Intense pear and apricot with delicate vanilla notes. Swirling brings out Williams pear and yellow melon.
Palate: Balanced and fresh, the pear is accompanied by brown sugar and watermelon. Its aromatic subtlety will make you succumb to the charms of this white Banyuls.

Banyuls Rimage Early Setting:
Color: Bright cherry red.
Nose: First intense nose of blackcurrant jelly and raspberry. The agitation plunges us into a cocktail of fresh red fruits with delicate notes of sugared rhubarb.
Palate: Smooth and structured on the purity of the fruit, freshness and deliciousness are there.

Banyuls Amber Romanian Gold:
Service: Best enjoyed between 8 - 10°C.
Pairings: To be enjoyed as an aperitif, with foie gras, melon or as a dessert (fruit tarts and sorbets).

Banyuls Blanc Fontaulé:
Service: Best served between 8 - 12°C.
Pairings: This seductive and creamy wine is ideal as an aperitif,
to pair with fresh toasted foie gras. It will also accompany you with sheep's cheese. For dessert, a fruit tart to match...

Banyuls Rimage Early Setting:
Service: Best served between 14° and 16°C.
Pairings: Naturally in harmony with a red fruit soup and all strawberry-based variations. Let yourself be surprised by its combination with duck breast, blue cheese or chocolate soufflé.