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.

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

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

Collioure Rouge Cuvée Saint-Michel: Grenache Noir: 65% - Mourvèdre: 25% - Syrah: 10%

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

Collioure Rouge Cuvée Saint-Michel: Harvest destemmed and crushed, maceration for around twenty days on average. A part of the Grenache noir vinified in carbonic maceration for 20% of the total volume.

Collioure Blanc Madeloc:
Color: Sparkling and brilliant, pale yellow tending towards green.
Nose: Initial nose of pear and orchard fruits with toasted and licorice notes. Upon swirling, it's an explosion of freshness brought by guava juice and lime.
Palate: Citrus fruits and their zest bring liveliness as well as a slight bitterness at the end. A hint of minerality takes us back to our schist terroir.

Collioure Rosé Cuvée de La Salette:
Dress: Sparkling and shiny in a pretty raspberry pink with
purple highlights.
Nose: First nose of ripe fruits (strawberry, peach, cherry),
the agitation reveals a lot of freshness with notes of
watermelon and chlorophyll.
Palate: Balanced and delicious, the aromas of the nose
express themselves with great freshness.

Collioure Red Cuvée Saint-Michel:
Color: Medium-intense cherry red.
Nose: Expressive initial nose of ripe strawberry and sandalwood. Upon swirling, pomegranate, rosemary, and white pepper add complexity to the aromatic palette.
Palate: Round and smooth, bursting with red fruits with southern accents of garrigue and warm schist.

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

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

Collioure Red Cuvée Saint-Michel:
Service: Serve around 14°C.
Pairings: With grilled or sauced meats. Remarkable with land and sea combinations such as duck aiguillettes with prawns. Goes very well with cod accompanied by vegetables and on a cheese platter.