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.

Banyuls Rimage Early Setting:
Grenache Noir: 100%

Banyuls Blanc Fontaulé:
Grenache Gris and Blanc: 100%

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

Banyuls Traditional Old Reserve:
Grenache Noir: 100%

Banyuls Traditional Gaia:
Grenache Noir: 100%

Banyuls Grand Cru La Serra:
Grenache noir: 100%

Banyuls Rimage Mise Précoce: Destemmed and crushed harvest.
Mutage on grains followed by a 20-day maceration.
Conservation in topped-up vats until early bottling.

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 topped-up vats. Early bottling.

Banyuls Traditional Old Reserve: Destemmed harvest.
Half of the must is mutated, the other half is mutated on marc with a maceration of at least 7 days. Aged for about 5 years in old oak containers of large capacity. Aged in 1/2 muids outdoors for 5% of the blend.

Banyuls Grand Cru La Serra:
Harvest destemmed and crushed.
Maceration for 14 days after mutage on grains.
Aged in oak barrels for over 6 years.

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

Banyuls Traditional Gaia:
Destemmed harvest. Mutage on must for half,
the other half is mutated on marc with maceration
minimum 7 days. Aged for around 3 years in old
large capacity oak containers. Breeding
in 1/2 muids outdoors for 5% of the blend.

Banyuls Rimage Early Setting:
Color: Bright cherry red with a purple tendency.
Nose: First nose of blackcurrant jelly and raspberry, when swirled 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 Blanc Fontaulé:
obe: Bright 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 Traditional Old Reserve:
Color: Orange-red with tiled highlights.
Nose: Combination of red fruit and notes of roasting, prune and currant.
Palate: Supple and vinous attack. Plum in brandy. Good persistence.

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.

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 Traditional Gaia:
Color: Orange-red with mahogany highlights.
Nose: Combination of red fruits in brandy (cherry) and dried fruits (fig, prune), sweet notes of vanilla.
Palate: Intensely pleasurable and easy to access.

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.

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 Traditional Old Reserve:
Service: Serve around 13°C.
Pairings: As an aperitif. With prunes and bacon. On melon, fruit salads and chocolate desserts.

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

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 Traditional Gaia:
Service: Serve around 13°C.
Pairings: As an aperitif. With prunes and bacon. On
melon, fruit salads and chocolate desserts.