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

Collioure Rosé Cuvée de la Salette:
Grenache Noir: 55%
Mourvèdre: 30%
Syrah: 10%
Carignan: 5%

Collioure Blanc The Schists of Valbonne:
Grenache Gris: 65%
Grenache Blanc: 25%
Rolle: 10%


Collioure Rouge The Schists of Valbonne:
Grenache Noir: 55%
Syrah: 35%
Mourvèdre: 10%

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

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 Rouge 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 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 Blanc Les Schistes de Valbonne: Pressing in whole clusters 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 for 2/3 of the harvest in demi-muids (620 litres) of new oak and 1 wine, to bring structure and spicy notes to the blend.

Collioure Rouge Les Schistes de Valbonne: Manual harvest, destemmed and crushed. Maceration for 30 days. 20% of Grenache Noir is vinified using carbonic maceration. Aging for one year in stainless steel vats for 35% of the blend and in barrels of 1 to 4 wines for the remaining 65%. The final assembly is carried out just before bottling.

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

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 Cuvée Saint-Michel:
Color: Medium intense cherry red.
Nose: First expressive nose of ripe strawberry and sandalwood. When swirled, pomegranate, rosemary and white pepper add complexity to the aromatic palette.
Palate: Round and smooth, bursting with red fruits with southern accents of scrubland and warm schist.

Collioure rosé Cuvée de la Salette:
Dress: Bright, sparkling, salmon pink on the fringe with pretty blue highlights.
Nose: Rich in red fruits (wild strawberry, raspberry) accompanied by fresh notes of nashi and hibiscus.
Palate: Surprisingly delicious, between roundness and liveliness. A lovely acidity prolongs the pleasure for a long time, recalling strawberry and nectarine in the finish.

Collioure Blanc The Schists of Valbonne:
Color: Bright and shiny pale yellow with green highlights.
Nose: First nose of iodine and delicate wood with discreet notes of white flowers (hawthorn). When swirled, white peach, yellow melon and Comice pear bring a lot of deliciousness.
Palate: Lively and aromatic with spicy notes and liquorice sticks. A fine bitterness in the finish brings a lot of freshness.

Collioure Rouge The Schists of Valbonne:
Color: Medium intense cherry red.
Nose: First nose of black fruits, liquorice and rosemary.
When shaken, the plum is enriched with notes of cedar, vanilla and sea spray.
Palate: Smooth and lively at the same time, with delicate fruitiness, the barrel structures the palate in the finish with a lot of freshness.

Collioure Red The Abelles:
Color: Medium intense, cherry red with a purple fringe.
Nose: First nose of schist scrubland and black berries. Swirling reveals a pleasant blend of spices that accompanies 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 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 Cuvée Saint-Michel:
Service: Serve around 14°C.
Pairings: With grilled meats or in sauce. 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.

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

Collioure Blanc Les Schistes de Valbonne:
Service: Serve around 10°C. An aeration decanter is recommended 5 minutes before serving so that it delivers its full potential.
Pairings: With white meats or grilled fish, scallops, shellfish, smoked salmon. As an accompaniment to goat's and sheep's cheese.

Collioure Rouge Les Schistes de Valbonne:
Service: Serve around 15°C.
Pairings: Treat yourself to grilled lamb chops with Provencal herbs or baked pork ribs. Do not hesitate to serve this red Collioure with a dish of meat pasta and particularly canneloni with veal stuffing.

Collioure Rouge Les Abelles:
Service: To be enjoyed around 14-16°C. To be uncorked 30 minutes before serving or when young, carry out an aeration decanter.
Pairings: Red meats in sauce or grilled. Grilled free-range pork with herbs like rosemary. Served more
fresh it is recommended on fish such as red mullet.