Banyuls

The typical Banyuls vineyard clings to the steep terraces of the Pyrenees, which plunge into the Mediterranean at the border between France and Spain. The 1,300 hectares of vineyards cover the municipalities of Banyuls sur Mer, Collioure, Port Vendres, and Cerbère. Production is divided between Banyuls, which accounts for 9,500 hectoliters, and Banyuls Grand Cru, which accounts for approximately 3,500 hectoliters. The terroir is situated on gray Cambrian schist soils, and the vines are planted on steep slopes or very narrow terraces retained by low walls facing the sea. The grape varieties used are Grenache Blanc and Grenache Gris for the whites and Grenache Rouge and Grenache Gris for the reds.

Banyuls wines are vinified by direct pressing or maceration and are aged in bottles, in large oak vats, barrels, demi-muids, or glass demijohns. They evolve over time to offer a wide range of colors and aromas, in sweet, semi-sweet, or dry styles. Some even possess the famous "rancio" flavors, those very special aromas that can only be achieved through long and patient aging in an oxidative environment. These characteristics can be found in certain wines produced by Domaine de la Rectorie, Domaine Coume del Mas, and Domaine du Mas Blanc.

There are several types of Banyuls wines. The most common, "traditional" Banyuls wines, symbols of the great tradition, are brick-red wines aged in an oxidative environment for many years. "Rimage" or "Vintage" Banyuls wines are produced only in great vintages: these are wines that undergo long maceration and are fortified on the skins. To preserve their fruitiness, freshness, and power, they are bottled quickly (6 to 12 months after harvest). Produced using the same principle as the previous wines, Banyuls Rimage or "Vintage" Mise Tardive are aged for one to three years in large oak vats or topped-up barrels in order to round out the tannins and refine the aromas, which then acquire a fabulous complexity. Finally, Banyuls white wine has a bright straw-yellow color with floral notes mixed with citrus and white fruits. Traditionally, the best vintages are aged to produce golden Banyuls wines, also known as amber Banyuls.