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.

Banyuls Grand Cru La Serra:
Grenache Noir: 100%.

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

Collioure Red The Heights of Roumani:
Grenache Noir: 35%.
Mourvèdre: 35%
​Carignan: 30%

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

Collioure White 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 Les Hauts du Roumani:
Harvest destemmed and crushed. Traditional 30-day maceration. Storage in perfectly oiled vats until bottling.

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 Madeloc:
Color: Sparkling and brilliant, pale yellow tending towards green.
Nose: First nose of pear and orchard fruits with toasted and liquorice notes. When swirled, it is an explosion of freshness brought by guava juice and lime.
Palate: Citrus fruits and their zest bring liveliness as well as a slight final bitterness. A hint of minerality takes us back to our schist terroir.

Collioure Red The Heights of Roumani:
Color: Intense cherry red.
Nose: First nose of garrigue, thyme, rosemary and red plum. When swirled, the fruit is expressed with pleasant notes of kirsch accompanied by saline and iodized notes.
Palate: The Carignan is expressed through pepper and redcurrant for a slightly acidic finish.

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.

Collioure White Madeloc:
Service: Serve around 8°C.
Pairings: To be enjoyed as an aperitif with tapas. On seafood, shellfish and grilled fish. Ideal with white meats and poultry. Goat cheese, or pressed cheese (Cantal, Comté)

Collioure Rouge Les Hauts du Roumani:
Service: Serve around 14°C. To decant just before serving.
Pairings: Baked rabbit, pan-fried boletus or chanterelles accompanying, for example, a veal chop.