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.

Grenache Noir: 65%
Mourvèdre: 25%
Syrah: 10%

Destemmed harvest, crushed, traditional maceration for 20 to 25 days except for part of the GN (around 20%) vinified in carbonic maceration for 7 days.
Aging in barrels that had already contained 2 wines, with the bungs aside for 1 year, allowed it to broaden its aromatic palette.

Dress: Light cherry red with tiled fringe.
Nose: First fruity nose (cherry, blackberry, blackcurrant), notes of scrubland, smoke and vanilla complicate the aromatic palette while retaining a lot of deliciousness.
Palate: Light and mature but with character, the tannins are polished by the aging in used barrels. Blackberry jam and vanilla prolong the finish.

Service: Serve around 14°C.
Pairings: While characterful charcuterie and pasta dishes will be good companions, this Collioure Rouge will easily accompany a veal chop with cream and mushrooms.