Schists and Grenaches
The Banyuls appellation overlaps with that of Collioure . The terroir is steep, clinging to the last schist slopes that descend from the Pyrenees before plunging into the Mediterranean. This sedimentary soil, with its abrupt inclines, immediately shapes the character of the vineyard that overlooks the Côte Vermeille and the Gulf of Lion Marine Natural Park . In the terraced vineyards, Grenache Noir, Gris, and Blanc mingle with Macabeu and Muscat Blanc à Petits Grains or Muscat of Alexandria. Rooted in the fissures of the black schist, they are firmly anchored to withstand the winds. Trained in the goblet style, they thrive in sufficient shade to regulate the intensity of the sun. A vineyard shaped since antiquity, the "Banyuls" cru gained recognition in 1872, when the Arago law established the legal definition of naturally sweet wines (or VDN). This was followed in 1903 by the creation of the Banyuls Appellation d'Origine (AOC), which was further strengthened in 1936 by its inclusion on the list of the first AOCs.
From Rimage to Rancio
The naturally sweet wines produced by the vineyard were traditionally oxidative reds, aged in barrels or glass demijohns. Modern methods also include non-oxidative aging, in the style of Maury or Rivesaltes . Banyuls wines are available in several categories: Ambré or Blanc , Rosé , Rimage , and Traditionnel . Rimage is always made using the mutage sur grain (fortification on the skins), then aged for 2 to 6 months and is only produced in the best years. Rimage "Mise Tardive" is aged for 1 to 3 years, including 3 months in the bottle. Banyuls "Hors d'Âge ," typically oxidative, is best enjoyed after a minimum of 5 years, with several vintages sometimes contributing to the blend. And let's not forget " Rancio ," whose maderized character traditionally results from aging in the sun in demijohns.
Banyuls Grand Cru
The Banyuls "Grand Cru" appellation , a more recent classification, introduces the concept of excellence. It is reserved for wines produced only in exceptional years. These wines are characterized by a higher proportion of Grenache Rouge and are enhanced by aging in oak barrels for a minimum of 30 months. Sugar levels, regulated to a minimum of 4,5%, are distinguished by several designations: sec, brut, or dry. The terms "Hors d'Âge" and "Rancio" refer to aging periods similar to those of traditional Banyuls.
Where to find and taste the wines of Banyuls?
Terres des Templiers
Wine cooperative
A cellar that has made the wines of Collioure, Banyuls and Banyuls Grand Cru famous.
Clos Castell
Independent cellar
Wines from Collioure and Banyuls worked in the purest expression of the terroir.
Banyuls producers
Terres des Templiers
VICA, the Catalan winegrowers
Clos Castell
Domaine Saint-Thomas
Regional area of AOP Banyuls
Find out more about the appellation
The specifications for the Banyuls appellation.