26 hectares, 16.5 of which are on the terroir of Collioure. Steep terraces, beween the end of the Pyrenees and the Mediterranean, with schists, vines that struggle and yields that other areas would deem ridiculous.
Vines range from 5 to 60 years old. Yield : 20 Hl/ha Direct press. Fining on the must, cold racking of the must.
Low temperature fermentation. Mutage (addition of alcohol) at 1050.
Racking, maturing in vat, on lees for one month, followed by 12 months in new oak barrels.
Serve at 15 / 17°C.
Try it with a duck “foie gras”, or with desserts not too sweet, like an almond tart.
It will also be a very enjoyable aperitif.