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.

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 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 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 swirled, 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 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 Collioure red 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 cooler, it is recommended with fish such as red mullet.