ROUSSILLON

The Banyuls is made for the most part from the Grenache (Noir and Gris) grape variety which clings to the last schistose terraces of the Albères on the Sapnish border. Generous, vigorous and velvety texture, it is a wine of great distinction, which acquires with age a rustic flavor and topaze-yellow color, with golden highlights. Maurice Sailland Curnonsky, gastronimic crown Prince was often heard to say that Banyuls had "the warmth and roundness of the Saracens".

The Maury vineyard, nestled in the Agly Valley, at the foot of the ruins of the Catharian citadel of Quéribus is the cradle of the "vins doux naturels". Grown on sun drenched schistose soil, Grenache noir grapes produce a red wine,

Made from a blend of Muscat d'Alexandrie and small Muscat variety, the Muscat de Rivesaltes cannot leave you indifferent whether you are a connoisseur or juste a wine lover. Historically, it is the most famous French wine of its category. Finesse, breed and fruitness are characteristics of this fiery and deliciously aromatic wine which dates back from the time when the Roussillon was a Spanish province.

Le vignoble s'étend sur l'ensemble de l'aire de production des vins doux naturels du Roussillon à l'exception du Banyuls. Les cépages cultivés sont la Malvoisie, les Grenaches blanc, gris et noir, et le Maccabéo.
Ce sont les plus diversifiés des VDN; ils se bonifient avec l'âge.