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.

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

Collioure Rouge The Schists of Valbonne:
Grenache Noir: 55%
Syrah: 35%
Mourvèdre: 10%

Collioure Rosé Cuvée from La Salette:
Grenache Noir: 85%
Mourvèdre: 10%
Syrah: 5%

Banyuls Rimage Early Setting:
Grenache Noir: 100%

Banyuls Amber Romanian Gold:
Grenache Gris and Blanc: 95%
Muscat of Alexandria: 5%

Banyuls Grand Cru La Serra:
Grenache Noir: 100%

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

Collioure Rouge The Schists of Valbonne:
Hand-picked, destemmed and crushed. Maceration for 30 days. 20% of the Grenache Noir is vinified using carbonic maceration. Aged 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 blend is carried out just before bottling.

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

Banyuls Rimage Early Setting:
Harvest destemmed and crushed.
Mutage on grains followed by a 20-day maceration.
Conservation in topped-up vats until early bottling.

Banyuls Amber Romanian Gold:
Harvest destemmed, crushed.
Cold settling. Mutage on must.
Aged in oak vats and tuns for 5 years.

Banyuls Grand Cru La Serra:
Harvest destemmed and crushed. Maceration for 14 days
after mutage on grains. Aging in oak tuns
for more than 6 years.

Collioure Blanc The Schists of Valbonne:
Color: Bright and shiny pale yellow with green highlights.
Nose: First nose of iodine and delicate wood with discreet notes of white flowers (hawthorn). When swirled, white peach, yellow melon and Comice pear bring a lot of deliciousness.
Palate: Lively and aromatic with spicy notes and liquorice sticks. A fine bitterness in the finish brings a lot of freshness.

Collioure Rouge The Schists of Valbonne:
Color: Medium intense cherry red.
Nose: First nose of black fruits, liquorice and rosemary.
When shaken, the plum is enriched with notes of cedar, vanilla and sea spray.
Palate: Smooth and lively at the same time, with delicate fruitiness, the barrel structures the palate in the finish with a lot of freshness.

Collioure Rosé Cuvée from La Salette:
Dress: Bright, sparkling, redcurrant pink with pretty blue highlights.
Nose: Expressive nose of red fruits (strawberry, raspberry) with fresh notes of chlorophyll. Swirling reveals exotic fruits (mango) and quince jelly.
Palate: Surprisingly delicious between liveliness and roundness. The strawberry is omnipresent.

Banyuls Rimage Early Setting:
Color: Bright cherry red with a purple tendency.
Nose: First nose of blackcurrant jelly and raspberry,
When shaken, the red fruits explode with great deliciousness and freshness.
Palate: Smooth and structured on the purity of the fruit, freshness and deliciousness are there.

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 Grand Cru La Serra:
Dress: Medium deep, tawny brown color and
caramel.
Nose: Upon opening, burnt caramel, roasted coffee and wax are expressed. Swirling reveals candied bitter orange, praline and notes of undergrowth.
Palate: Harmonious and delicious, the powdery tannins of cocoa accompany the aromas of the nose. A nice acidity brings freshness to the whole.

Collioure Blanc Les Schistes de Valbonne:
Service: Serve around 10°C. An aeration decanter is recommended 5 minutes before serving so that it delivers its full potential.
Pairings: With white meats or grilled fish, scallops, shellfish, smoked salmon. As an accompaniment to goat's and sheep's cheese.

Collioure Rouge Les Schistes de Valbonne:
Service: Serve around 15°C.
Pairings: Treat yourself to grilled lamb chops with Provencal herbs or baked pork ribs. Do not hesitate to serve this Collioure red with a dish of meat pasta and particularly canneloni with veal stuffing.

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

Banyuls Rimage Early Release:
Service: To be enjoyed 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.

Banyuls Ambré Roumani Doré:
Service: To be 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 Grand Cru La Serra:
Service: To be enjoyed at 13 - 14°C.
Pairings: Its aromatic universe will be the ideal companion for chocolate desserts as well as those with praline.