Made by direct pressing or maceration, Banyuls are matured in bottles, in foudres, barrels, demi-muids or glass bonbonnes.
They develop over time, bringing a whole palette of very varied colours and aromas in sweet, medium sweet and dry wines. Some even have the famous ‘rancio’ taste, with the very special aromas that can only come from a long and patient ageing process in an oxidative environment.
It is difficult to choose between:
The most common ‘traditional’ Banyuls are ‘tuilé’ wines aged in an oxidative environment for many years
Banyuls Rimage or Vintage, made only in the great vintage years: wines that undergo long maceration, pedigree wines that undergo mutage on the grapes. In order to preserve their fruitiness, freshness and strength, they are bottled quickly (six to 12 months after harvesting)
Banyuls Rimage or Vintage Mise Tardive, made on the same principle as the previous wines, are aged for one to three years in foudres or ullaged casks in order to smooth the tannins and refine the aromas, which then take on an amazing complexity.
Banyuls Blanc, with a pale, bright yellow colour, with floral notes mixed with citrus fruits and white fruits. Traditionally, the best cuvées are aged and produce golden coloured Banyuls, which are also called Banyuls ambrés.
Technical data:
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AOC Banyuls
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AOC
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Banyuls
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Country
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France
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Region
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Languedoc-Roussillon
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Wine producing region
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Roussillon
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Decree in force
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19 May 1972
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Type of wine
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Vin Doux Naturel
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Colour
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White, Ambré, Rosé, Red, Tuilé
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Authorised varietals
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Main vines
Grenache Noir, Grenache blanc, Grenache gris
Muscat à petits grains, Muscat d’Alexandrie
Macabeu, Tourbat known as Malvoisie du Roussillon
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Secondary varietals
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Carignan Noir, Cinsault, Syrah
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Special characteristics
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% of Grenache Noir at least 50% of total varietal mix
% of secondary varietals less than 10 % of the total varietal mix for the same plot
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Villages
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Banyuls sur Mer, Cerbère, Collioure, Port-Vendres
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Maximum authorised yield (in must)
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30 hl/ha
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Average yield (finished wine)
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18 hectolitres/hectare
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Strength
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252 g sugar per litre i.e. 14.4° minimum potential alcoholic content
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Must
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Addition of pure alcohol during fermentation
Limited to between 5% and 10% of the volume of the must using alcohol measuring at least 95°
Finished wines
Minimum total of 21.5°
(acquired and potential alcoholic content)
minimum of 15° acquired alcoholic content
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2002 surface area
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1,196 hectares
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2002 yield
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25,078 hectolitres
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Source: CIVR
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The CIVR and you :
We work with wine producers to help them achieve listings in domestic and export markets and coverage in the media. We help businesses to access the wine market and consumers more easily.
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