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AOC Collioure – A world-renowned terroir

The small 507 hectare appellation of Collioure is located between the Mediterranean and the Pyrénées deep in the south of the Pyrénées-Orientales in the villages of Collioure, Port-Vendres, Banyuls and Cerbère.





  


The appellation area merges with Banyuls and Banyuls Grand Cru. Only 507 hectares of the 1,700 hectares of the appellation are used to produce red wines (70%) and rosés (30%) and most recently white wines.

Situated in a vast amphitheatre facing the sea, Collioure is made up of small terrasses bordered by some 6,000km of stone walls, created over centuries by generations of vignerons. The slopes, which can reach a gradient of up to 40%, are made up of marine rock formed of brown schist.

The early bottling of the rosé wines enables them to maintain their freshness and aromatic intensity. These are rosés of character and structure – powerful and full-bodied.

Red Collioure cannot be sold before 1 July following the harvest although the large majority of producers matures their wines over a period of one year or more. The wines are fleshy, warm, concentrated, high in tannins and are improve when laid down.


Technical data:

AOC Collioure

AOC

Collioure

Country

France

Region

Languedoc-Roussillon

Wine producing region

Roussillon

Decree in force

3 December 1971

Type of wine

Still

Colour

Rosé, Red

Authorised varietals

Main varietals:

Grenache Noir, Syrah, Mourvèdre

Additional varietals

Carignan Noir, Cinsault, Grenache Gris

Special characteristics

Red Wines

The main vines must represent a minimum of 60% of the varietal mix

In no case must a main vain exceed 90% of the varietal mix

Rosé Wines

Grenache Gris admitted in a maximum proportion of 30% of the varietal mix

Villages

Banyuls sur Mer, Cerbère, Collioure, Port-Vendres

Density

4,000 plants/hectare

Maximum authorised yield

40 hl/ha

Average  yield

30 hectolitres/hectare

Strength

Red Wines

216 g sugar per litre - 12° minimum after fermentation

Residual sugar < 5%

Rosé wines

207 g sugar per litre – 11.5° minimum after fermentation

Residual sugar < 5%

2002 surface area

507 hectares

2002 total production

16,916 hectolitres

Of which Red Wines

12,658 hectolitres

Of which Rosé Wines

4,216 hectolitres

Of which White Wines

42 hectolitres

Source CIVR




  




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