The Banyuls Controlled Origin Appellation is one of the oldest from France. It was created in 1936. The production area is defined by the 4 harbors of the "Côte Vermeille": Collioure, Port-Vendres, Banyuls-sur-Mer and Cerbère. Main grape varieties: Black Grenache (50% minimum), Grey and White Grenache , Macabeu, Malvoisie, Muscats. Additionnal grape varieties: Carignan, Cinsault, Syrah Yield : Limited to 30 hectoliters per hectare Neutral grape alcohol is added to the must (no more than 10% of the total volume) in a process called mutage. Aging : the COA Banyuls are aged for at least 10 months The Banyuls Grand Cru Controlled Origin Appellation was obtained in 1962 in order to add value to products of a superior quality. The production area is the same as the Banyuls, the 4 harbors of the "Côte Vermeille" : Collioure, Port-Vendres, Banyuls-sur-Mer et Cerbère. Main grape varieties: Black Grenache (75% minimum), Grey and White Grenache , Macabeu, Malvoisie, Muscats. Additionnal grape varieties: Carignan, Cinsault, Syrah Yield : Limited to 30 hectoliters per hectare. Neutral grape alcohol is added to the must (no more than 10% of the total volume) in a process called mutage. Aging : the COA Banyuls are aged for at least 30 months The "Mutage" During the XIIIth century, Arnau de Villanova, a Catalan doctor, discovers the process of "Mutage" with neutral grape alcohol. Mutage on must : Traditionaly, the process of mutage concist to add the neutral grape alcohol directly on the grape must after crunching so as to stop the fermentation and so to keep a part of the natural sugar of the grape. The early the process happens the sweetest the wine is. Mutage on the grape: The adjonction of alcohol is made, before crunching, directly on the berries. This technique associated to a long maturation of around 20 days, allows an optimal extraction of the aromatic substances and the tannins. The mutage on the grape is reserved to the harvest of exceptional quality. The Collioure Controlled Origin Appellation was validated by the INAO in: - 1971 for the Red - 1991 for the Rosé - 2003 for the White The production area is defined by the 4 harbors of the "Côte Vermeille": Collioure, Port-Vendres, Banyuls-sur-Mer and Cerbère. Main grape varieties: - for the Red and the Rosé : Black Grenache, Mourvèdre et Syrah. - for the White : Grey and White Grenache. Additionnal grape varieties: - for the Red and the Rosé : Carignan, Cinsault. - for the White : Roussanne, Marsanne, Vermentino. Yield : Limited to 40 hectoliters per hectare |
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