Banyuls

The typical vineyard of Banyuls is clinging to the steep terraces of the Pyrenees that flow into the Mediterranean at the border between France and Spain. On the 1300 hectares, the vineyards cover the communes of Banyuls sur Mer, Collioure, Port Vendres and Cerbère. The production is divided into Banyuls with 9,500 hectoliters and Banyuls Grand Cru with about 3,500 hectoliters. The grape varieties used are Grenache Blanc and Grenache Gris for white wines. 

The Banyuls are vinified by direct pressing or by maceration and are aged in bottles, tuns, barrels, demi-muids or glass bottles. They evolve over time to bring a wide range of colors and aromas, in sweet, semi-sweet or dry types. 

There are several types of Banyuls wines. The "traditional" Banyuls, the most common, symbols of the great tradition, are tiled wines aged in an oxidative environment for many years. The "Vintage" Banyuls, made only in great vintages: wines of long maceration, extraction wines mutated on grains. Finally, the white Banyuls wine, with a brilliant straw-yellow robe, with floral notes mixed with citrus and white fruits. Traditionally, the best vintages are matured and give birth to golden Banyuls, also called amber Banyuls.