Domaine Berta Maillol

Banyuls Blanc
AOP 2019

banyuls-blanc

Estate bottled

Built in dry stone, typical of the area

The vineyards on the Côte Vermeille (between Collioure and Cerbère) mix with other areas, olive trees, garrigues, woods. It gives the region a great diversity in wildlife and flora. Parcels are usually small (on average 1/2 Ha) with slope percentages of 25, sometimes 50%.

Steep slope, unstable schist soils and Mediterranean rains (rare but violent) have led man to build terraces for cultivation. Built in dry stone these are typical of the area. They make it possible to work small parcels on flat ground and limit erosion by canalizing rain waters. All work here is of course performed by hand.

The first vat cellar of the Estate Berta Maillol was built at the end of the 19th century. Raymond Berta extended the cellar in 1910 to reach a 1,000 hl oak vat capacity.His rear grandson Jean Louis took over in 1996 to run this property which has been in the family for over 400 years.

Wine

Soil

Wine

Making

Drinking

Advice

Terraces of schist from the Mediterranean to the top of the creeks ending at the Spanish border.

Banyuls blanc is vinified from white grapes. Proportion of Muscat is under or equal to 20%.

Proportions of other varietals are under or equal to 10%.

Grenache Blanc 50%
Grenache Gris 30%
Marsanne 20%

Hand harvest towards Mid September.
Pellicular maceration for Grenache blanc and Macabeu, direct pressing of Grenache gris followed by cold racking.
Fermentation under temperature control (18 °C)
Mutage on lees with wine alcohol. Regular stirring of the lees for a month.
Maturing in closed vat until bottling.

Serve between 6 and 8 °C.

The wine will suit foie gras, goat cheese or pear tart.