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: 65%
Syrah: 25%
Mourvèdre: 10%

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

Collioure Blanc Les Schistes de Valbonne: Whole bunch pressing for the Grenache Gris after overnight storage in a cold room, destemmed/crushed for the 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 liters) of new oak and 1 wine, to bring structure and spicy notes to the blend.

Collioure Rouge Les Schistes de Valbonne: Hand-picked, destemmed, and crushed. 30-day maceration. 20% of the Grenache Noir is vinified using carbonic maceration. 35% of the blend is aged for one year in stainless steel vats and the remaining 65% in barrels of 1 to 4 wines. The final blend is made just before bottling.

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

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 woodiness, 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 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:
Service: 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 cooler, it's recommended with fish like red mullet.