Banyuls 2012
Languedoc - Roussillon - Banyuls
 
                            Dégustation
                                                    
                                                        
                                                            Oeil :
                                                        
                                                    
                                                    
                                                        From garnet red to mahogany according to the age. 
                                                    
                                                
                                            
                                                    
                                                        
                                                            Nez :
                                                        
                                                    
                                                    
                                                        Powerful, shifting between black fruit and red berries, giving it a lovely freshness, subtly complemented by notes of cocoa. 
                                                    
                                                
                                            
                                                Les conseils du Sommelier : Recommended food pairing : Chocolate cakes and desserts. 
Serving temperature: 12°C.
                                                                                    
                                        Serving temperature: 12°C.
                                                            
                                                                
                                                                    Cépage(s) :
                                                                
                                                            
                                                            
                                                                Grenache Noir. 
                                                            
                                                        
                                                    
                                                            
                                                                
                                                                    Vendanges :
                                                                
                                                            
                                                            
                                                                The crop is hand-harvested when grapes are very ripe. 
                                                            
                                                        
                                                    
                                                            
                                                                
                                                                    Sol :
                                                                
                                                            
                                                            
                                                                Terraced vineyards on old mica-schist from the Primary era.
                                                            
                                                        
                                                    
                                                            
                                                                
                                                                    Vinification :
                                                                
                                                            
                                                            
                                                                The grapes are destemmed and crushed. The maceration is long with an addition of alcohol to favour the extraction of aromas and tannins.
                                                            
                                                        
                                                    
                                                            
                                                                
                                                                    Elevage :
                                                                
                                                            
                                                            
                                                                The wine is aged for 8 months in vat in a reducing environment. After bottling, and before its release for sale, the wine undergoes another 3 months’ ageing.
                                                            
                                                        
                                                     
                     
                         
                 
                 
                 
                