Banyuls dessert wine ‘Blanc Doux’

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Technical data

Varieties : 50% Grey grenache, 50% White grenache

Vinification & ageing : After picking, grapes are refreshed in a cool room and then pressed. The low temperature causes a natural decantation and we keep the clear juice to ferment. Alcoholic fermentation goes trough until we stop it by adding alcohol to hold the natural sugar of the fruit that is still in the juice. This operation is called “mutage”.

This wine is aged only a few months in tank to preserve freshness and fruity flavors

Alcohol content : 16%

Number of bottles produced : 5 000 (not produced every year)

Origins of Banyuls

The côte Vermeille’s soil is made of schist rock with a thick soil layer. In this mediterranean climate, the vine has to develop some powerful roots to extract water and nutrients it needs. With only 5000 to 6000 stocks/hectare, the exposition to the sun and Tramontane, the vine produces healthy and concentrated fruits. The vineyard is organized by low dry-stone walls that draw terraces and gave the traditional architecture. Terraces and steep hills make impossible any mechanization and requires to work exclusively by hand.

Banyuls are dessert wines, they are sweet thanks to the natural sugar of the grape that we kept by alcohol addition during the fermentation.

Tasting & food pairing

By its expressive flavors, this cuvée is true to white and grey grenache with peach, juicy pear and small flowers aromas. The mouth is not too sweet but well-balanced, generous and long.

Enjoyed as an aperitif on its own, it can surprise you with strong cheeses like Roquefort or Bleu : sweetness softens the powerful taste of the cheese. Of course, it goes well with desserts and even as a dessert.

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