|Alcoholic Degree : 16% Volume
Varieties : A mixture of Grenache Noirs & Carignan
Vinification : After the ‘mutage sur grainsí (adding of neat alcohol to the macerated grapes to arrest fermentation), we proceed to an intense maceration with the aim of extracting maximum colour, aromas and tannins from the grapes. After this long maceration under alcohol (about 3 weeks to enrich the tannins), bare-foot pressing, pumping out of the vat and refilling, we follow these stages by a gentle pressing to avoid the bitterness of late-pressed juices.
…levage : The wine is conserved in vats full to the brim and we are always anxious not to allow any oxidation until bottling, which is done quite early (in general in the 10 months following the picking). In this way the wine is made exactly opposite to that of making traditional Banyuls, which relies so much on oxidation.