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This wine comes from old vines planted at high altitude, on the heights of Banyuls, with a yield of around 15 hl/ha. Here the vines, often centenarians, undergo a rigorous climate which allows a slow maturation, and to concentrate the flavours and the complexity. The grapes must have a sugar potential of over 286 g/l. The harvest passes through two sorting tables in the cellar, where up to 50% of the fruit is eliminated.
The grapes are put into vats, after de-stemming. Fermentation in stainless steel tanks is done using indigenous yeasts. Maturation is carried out on the grapes with a further 5 weeks maceration to create a tannic structure and a complex flavour profile. The wine has 110 g/l sugar and 16.5% alcohol. It was aged in barrels for 14 months, 50% new oak.
Suggestions for accompaniment
Chocolate-based desserts: soft, fondant, tart. Also excellent on a blue cheese platter.
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