BANYULS GRAND CRU
Varietal: Grenache noir : 75 % Grenache gris : 15 % Carignan noir : 10 % (Old vines of more than 40 years)
Region: Produced in the Banyuls appellation situated in the villages of Port Vendres, Banyuls sur mer, Cerbère & Collioure.
Detrital soil, schist from the primary era (Cambrian) and granitised micaschist.
Wine Making: The grape selection – a tank will be filled exclusively with Grenache Noir, a second tank will receive the other grape varieties.
Grapes destemmed, & crushed.
Fortification on the grapes followed by a maceration of 3 weeks with the alcohol.
Pressing effected by traditional vertical hydraulic presses.
Blending of the 2 tanks after the first winter.
AGEING: Traditional in tuns of old oak.
Tasting Notes: Round and well balanced, this Grand Cru has a very interesting copper-colored with hints of tobacco. The smell is rich and delicately spicy, with aromas of crystallized fruits and honey in mouth.
Food Pairing: it will be suitable for an aperitif, on cheeses such as Fourme d’Ambert or ewe, but also for gourmet desserts chocolate or coffee.
Alcohol: 17 %