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: 85%
Mourvèdre: 10%
Syrah: 5%

Banyuls Rimage Early Setting:
Grenache Noir: 100%

Banyuls Traditional Old Reserve:
Grenache Noir: 100%

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

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 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 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.

Banyuls Rimage Early Release:
Harvest destemmed and crushed.
Mutage on grains followed by maceration for 20 days.
Storage in rusty vats until early bottling.

Banyuls Traditionnel Vieille Réserve: Destemmed harvest.
Half of it is mutated on must, the other half is mutated on marc with a maceration of at least 7 days. Aged for around 5 years in large capacity old oak containers. Aged in 1/2 barrels outdoors for 5% of the blend.

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

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 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 Rosé Cuvée de la Salette:
Color: Sparkling and brilliant in a pretty raspberry pink with purple highlights.
Nose: First nose of ripe fruits (strawberry, peach, cherry), swirling reveals a lot of freshness with notes of watermelon and chlorophyll.
Palate: Balanced and delicious, the aromas of the nose are expressed with great freshness.

Banyuls Rimage Early Setting:
Color: Bright cherry red with a purple tint.
Nose: First nose of blackcurrant jelly and raspberry,
When shaken, the red fruits explode with great deliciousness and freshness.
Palate: Smooth and structured with the purity of the fruit, freshness and indulgence are present.

Banyuls Amber Romanian Gold:
Color: Brilliant amber with copper highlights.
Nose: Intense aromas of beeswax, quince paste and candied citrus.
Palate: Gourmet and elegant; dried fruits (apricots, dates) mingle with medlar.

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.

Banyuls Rimage Early Release:
Service: To be enjoyed 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 Traditional Old Reserve:
Service: Serve around 13°C.
Pairings: As an aperitif. With prunes and bacon. On melon, fruit salads and chocolate desserts.

Banyuls Amber Roumani Golden:
Service: To be enjoyed between 8 - 10°C.
Pairings: To be enjoyed as an aperitif, with foie gras, melon or as a dessert (fruit tarts and sorbets).