The Cru Vineyard of Collioure and Banyuls 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.

Collioure Blanc Madeloc:
Grenache Gris: 55%
Grenache Blanc: 40%
Rolle: 5%

Collioure Red Cuvée Saint-Michel:
Grenache Noir: 65%
Mourvèdre: 25%
Syrah: 10%

Collioure Rosé Cuvée de la Salette:
Grenache Noir: 55%
Mourvèdre: 30%
Syrah: 10%
Carignan: 5%

Collioure Blanc The Schists of Valbonne:
Grenache Gris: 65%
Grenache Blanc: 25%
Rolle: 10%


Collioure Rouge The Schists of Valbonne:
Grenache Noir: 65%
Syrah: 25%
Mourvèdre: 10%

Collioure Red The Abelles:
Grenache Noir: 50%
Syrah: 30%
Mourvèdre: 20%

Collioure Blanc Madeloc: Whole bunch pressing for Grenache Gris after overnight storage in a cold room, destemmed/crushed for other grape varieties. Fermentation at regulated temperature to preserve all the freshness of the berries. Fermentation and aging on lees for 20% of the harvest in oak demi-muids (620 liters), to bring structure and spicy notes to the blend.

Collioure Rouge Saint-Michel: Harvest destemmed and crushed, maceration for around twenty days on average. A part of the Grenache noir vinified in carbonic maceration for 20% of the total volume.

Collioure Rosé Cuvée de la Salette: 50% saignée rosé, 50% direct pressing. Skin maceration for a few hours. Control of fermentation temperatures to maintain the freshness of the aromas. Conservation on fine lees with regular suspension.

Collioure Blanc Les Schistes de Valbonne: Pressing in whole clusters for Grenache Gris after overnight storage in a cold room, destemmed/crushed for other grape varieties. Fermentation at regulated temperature to preserve all the freshness of the berries. Fermentation for 2/3 of the harvest in demi-muids (620 litres) of new oak and 1 wine, to bring structure and spicy notes to the blend.

Collioure Rouge Les Schistes de Valbonne: Manual harvest, destemmed and crushed. Maceration for 30 days. 20% of Grenache Noir is vinified using carbonic maceration. Aging for one year in stainless steel vats for 35% of the blend and in barrels of 1 to 4 wines for the remaining 65%. The final assembly is carried out just before bottling.

Collioure Rouge Les Abelles: Long maceration of 25 to 30 days depending on the grape varieties. 15% of Grenache Noir is vinified using carbonic maceration.

Collioure Blanc Madeloc:
Color: Sparkling and brilliant, pale yellow tending towards green.
Nose: Initial nose of pear and orchard fruits with toasted and licorice notes. Upon swirling, it's an explosion of freshness brought by guava juice and lime.
Palate: Citrus fruits and their zest bring liveliness as well as a slight bitterness at the end. A hint of minerality takes us back to our schist terroir.

Collioure Red Cuvée Saint-Michel:
Color: Medium-intense cherry red.
Nose: Expressive initial nose of ripe strawberry and sandalwood. Upon swirling, pomegranate, rosemary, and white pepper add complexity to the aromatic palette.
Palate: Round and smooth, bursting with red fruits with southern accents of garrigue and warm schist.

Collioure rosé Cuvée de la Salette:
Color: Sparkling and brilliant in a pretty raspberry pink with purple highlights.
Nose: First nose of ripe fruits (strawberry, peach, cherry), swirling reveals a lot of freshness with notes of watermelon and chlorophyll.
Palate: Balanced and delicious, the aromas of the nose are expressed with great freshness.

Collioure Blanc The Schists of Valbonne:
Color: Bright and brilliant pale yellow with green highlights.
Nose: Initial nose of iodine and delicate wood with discreet notes of white flowers (hawthorn). Upon swirling, white peach, yellow melon and Comice pear bring a lot of indulgence.
Palate: Lively and aromatic with spicy notes and licorice sticks. A slight bitterness on the finish brings a lot of freshness.

Collioure Rouge The Schists of Valbonne:
Color: Medium-intense cherry red.
Nose: Initial nose of cedar, morello cherry, and blackberry. Upon swirling, red fruits are accompanied by black pepper, vanilla, and a hint of licorice.
Palate: Smooth with delicate wood, the fruit is very nicely
highlighted by sweet spices.

Collioure Red The Abelles:
Color: Medium intense, cherry red with a purple fringe.
Nose: Initial aromas of schist garrigue and black berries. Swirling reveals a pleasant blend of spices that accompany the blackberry. Notes of asparagus tips and iodine complete the aromatic palette.
Palate: Both ample and lively, the tannic structure is supple with a very fresh finish.

Collioure Blanc Madeloc:
Service: Serve around 8°C.
Pairings: Enjoy as an aperitif with tapas. With seafood, shellfish, and grilled fish. Ideal with white meats and poultry. Goat cheeses, or hard cheeses (Cantal, Comté)

Collioure Red Cuvée Saint-Michel:
Service: Serve around 14°C.
Pairings: With grilled or sauced meats. Remarkable with land and sea pairings such as duck aiguillettes with prawns. Pairs very well with cod accompanied by vegetables and on a cheese platter.

Collioure Rosé Cuvée de la Salette:
Service: Serve around 10°C.
Pairings: Serve with salads, cold meats, pizzas, grilled rock fish or bouillabaisse. Ideal with paella and exotic, Asian, and Indian cuisine.

Collioure Blanc The Schists of Valbonne:
Serving: Serve at around 10°C. Decanting for aeration is recommended 5 minutes before serving to ensure it delivers its full potential.
Pairings: With white meats or grilled fish, scallops, shellfish, smoked salmon. As an accompaniment to goat and sheep cheeses.

Collioure Rouge The Schists of Valbonne:
Serving: Serve around 15°C.
Pairings: Treat yourself to grilled lamb chops with Provençal herbs or roasted pork ribs. Don't hesitate to serve this Collioure red with a meat-based pasta dish, especially cannelloni with veal stuffing.

Collioure Red The Abelles:
Serving: Best served at around 14-16°C. Uncork 30 minutes before serving or decant for aeration when young.
Pairings: Red meats in sauce or grilled. Grilled farm-raised pork with herbs like rosemary. Served more
Fresh it is recommended on fish such as red mullet.