The secrets of the estate’s cellars
The harvest is entirely by hand and starts around 15 August with the Grenache Gris and Blanc for the white Collioure, finishing a month later with the over-ripe Grenache Noir for the Banyuls.
The grapes are then transported to the cellar in open crates of 15 kg where they are stored for 24h in a cold room.
All the grapes are then selected, bunch by bunch for the direct pressing of the whites and rosés, or grape by grape for the red wine macerations.
Our white and rosé Collioure
The grapes are pressed in whole bunches for perfect extraction of the juice. The different press fractions are kept separate.
Cold settling is used to clarify the must before the start of fermentation.
Fermentation takes place in stainless-steel tanks with controlled temperatures to preserve the aromas.
The white Collioure selections are aged in demi-muids (large oak barrels) after lees stirring for 1 month to give structure and complexity to the wine.
Our red Collioure
Rigorous plot work makes it possible to allocate each grape selected to a specific tank, in order to unlock the potential of our different terroirs.
For a month, and according to the style of wine to be produced, pumping over or punching down is carried out daily to ensure optimal maceration.
Ageing of the red Collioure takes place in wooden vats of 15 hl, thus ensuring micro-oxygenation of these long-lived wines, without adding any oak flavour.
Picked when over-ripe, our Grenache Blanc, Gris and Noir nevertheless follow the same process as the Collioure, before and during fermentation: sorting, cold settling, maceration...
Fortification, the operation of adding neutral grape spirit to the must in fermentation, stops the action of the yeasts and hence retains the residual sugar in the finished wine.
The sugar/alcohol balance looked for in Banyuls depends totally on the precise moment of fortification. The window of opportunity for fortification is a matter of just a few minutes.
Ageing of Banyuls depends on the style of wine required. There is a distinction between the reductive style of Banyuls, fruity and aged without air contact (white and rimage) and the aged, oxidative style with air contact in oak barrels over decades (Banyuls traditionnel, Banyuls grand cru).