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Inspired by Bernard Sapéras, the white Banyuls was created in 1986. The vines that make up this cuvée are located by the sea (same plot as for the white Collioure).
This VDN is vinified as a traditional white wine, by direct pressing without skin maceration. After mutage, part of the cuvée is aged in an oxidative way, in the manner of a solera (the whole of the harvest is not racked for bottling), to constitute this wine.
Suggestions for accompaniment
Hot foie gras with spices - Blue cheeses - Fruit-based desserts: for example, white peach soup with verbena.
The wines of
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