Banyuls dessert wine ‘Rimage’

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Technical data

This kind of Banyuls is born 30 years ago, from the will of a young and fresh sweet wine.

Variety : Black grenache

Vinification & ageing :The grapes are picked a little bit over ripe. Fermentation starts spontaneously. Alcoholic fermentation goes through until we stop it by adding alcohol thanks to the natural yeasts. Mutage is done before the berries are pressed so the extraction of the skin components continues. Maceration can lasts several weeks and even months but for a Rimage we press after 6 to 7 weeks, when we get the most fruity flavors.

This wine is aged only a few months in tank to preserve freshness and fruit aromas

Alcohol content : 15.5%

Number of bottles produced : 8 000

 

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

Very close to the grenache identity, the nose is made of fresh red berries : strawberry, blackcurrant and raspberry with a spicy hint. The mouth is dynamic and round while not hot. Generally enjoyed as an aperitif, Rimage goes well with desserts too or as a dessert on its own thanks to its freshness and fruity mouth. We say that a Rimage has to be drunk young (1 to 3 years old) or very old (20 years or more).

N.B : The term ‘Vintage’ having been forbidden for us to use, we have chosen ‘Rimage’, which to our minds, represents more about the freshness of this type of wine.

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