Banyuls Tradition
AOP 2014
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.
Terraces of schist from the Mediterranean to the top of the creeks ending at the Spanish border.
Banyuls tradition is vinified from red or grey grapes. Proportion of Grenache noir is at least 50%.
Proportions of other varietals are under or equal to 10%.
Terraces of schist from the Mediterranean to the top of the creeks ending at the Spanish border.
Hand harvest towards Mid September.
Destemming, prefermenting cold maceration (2 days at 10 °C).
Fermentation in vat (20 °C).
Progressive mutage on lees with wine alcohol.
Post frermentation maceration of at least 20 days, then pressing, racking and stirring of the lees for three months.
Maturing in 100 year old oak vats (40 to 80 Hl).
Serve between 16 and 18°C. Keep with bottle standing.
The wine does well as an aperitive. It also suits blue cheese and chocolate desserts.