A.O.P. Vins Doux Naturels
As early as the 13th century, the Vins Doux Naturels were made according to the rigorous process of adding fortifying spirit to the must during the fermentation. That is how these generous wines produced from “noble” varieties can keep a part of the natural sweetness from the fruit. Appellation d’Origine Controlée since 1936, they proudly raise the banner of Roussillon, a region where most of them are produced.
Rivesaltes
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VarietiesGrenache noir, gris or white and Macabeu are the main varieties. Malvoisie may also be part of the planted vine varieties. Muscat varieties are sometimes found, in small proportion, in amber Rivesaltes. |
VineyardsThe vineyards are lying over 5,400 ha, gathering 86 villages in the Pyrénées-Orientales and 9 in the Aude department. In volume, they represent the first Vins Doux Naturels appellation. |
WinesAmber wines have a deep golden robe with dry fruit aromas. The reds are ruby and red fruit-scented. Tawny wines have mahogany hues and cocoa aromas. Served between 12 and 15°C, they can be appreciated as an aperitif or accompanying foie gras, sheep’s cheese or desserts. The latest new-born in the category of Vins Doux Naturels (sweet fortified wines), “Rivesaltes Rosé” arrived in the wine aisles in France in early May 2011. The two first Rivesaltes rosé wines on the market are « Valauria » from the Bardinet Compnay and « Rivesaltes Rosé by Croix Milhas » from Les Vignerons Catalans en Roussillon. Rivesaltes rosé now counts 22 producers. With their special freshness, fineness and elegance, perfect for all occasions, as an aperitif, during the meal or with dessert, «Rosé» wines are enjoying a growing popularity nowadays, especially among women and younger consumers. 100% Grenache noir. |
Like the Mont Canigou which unveils its summit in the background, Rivesaltes wines perfectly marry warmth and freshness. Whether garnet, amber or tawny coloured, they naturally stand out with their strength and character.
Muscat de Rivesaltes
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VarietiesWines are exclusively produced from two grape varieties, the Muscat d’Alexandrie, and the Muscat àpetits grains which bring in flower scents, ripe fruit, citrus fruit and exotic aromas. |
VineyardsThe vineyards lie over 5,200 ha, gathering 90 villagesin the Pyrénées-Orientales and 9 in the Aude department. |
WinesWines are bottled very early to keep their youthful aromas. Served chilled (8 to 10°C), the wines will be appreciated as an aperitif. They will also soften the stong taste of Roquefort cheese, or will perfectly enhance fruit-based desserts. |
Gold was found in Roussillon under the form of Muscat de Rivesaltes. Sun-basked grapes produce an exceptional nectar with infinite flavours and mellowness. The Muscat de Noël is the first Muscat of the year with a beautiful youth.
Maury
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VarietiesGrenache noir accounts for at least 75% of the planted grape varieties. Grenache blanc or gris, Macabeu or Carignan may sometimes be added. |
VineyardsThe vineyards span over the village of Maury and its nearby plots, forming a natural corridor of 420 ha. They are the northernmost vineyards in Roussillon. |
WinesMaury have a deep red robe with aromas of black fruit macerated in spirit, cocoa, and torrefaction. They are best served between 13 and 15°C. They will be particularly appreciated by chocolate lovers. White Maury are also produced. Thanks to their composition, Maury wines can be cellared 20 years or more. |
Maury wines draw their distinctive character from the steep hills of the Pays Cathare and its untamed nature, hence a very unusual aromatic intensity.
Banyuls – Banyuls Grand Cru
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VarietiesBanyuls wines require a minimum of 50% Grenachenoir, 75 % for the Banyuls Grand Cru. Other varieties like Grenache Gris or blanc or sometimes Carignan complete the blend. |
VineyardsThe vineyards cling to the steep slopes of the Pyrénées. This typical vineyard lies over 1,120 ha, gathering the villages of Collioure, Port-Vendres, Banyuls-sur-Mer and Cerbère. |
WinesMatured in large casks or demi-muid (620 litre barrels), Banyuls wines develop aromas ranging in colour and taste over the years. Some of them have a well-known “rancio” taste after a long ageing in an oxidative environment. Best served between 13 and 15°C, they accompany foie gras, sweet and sour dishes or chocolatey desserts. The length of the ageing period for the Banyuls Grand Cru is 30 months minimum in wood. |
When the sea waves break against the Banyuls rocky shore, foam glistens in the light. The same mysterious alchemy occurs with Banyuls and Banyuls Grand Cruwhich combine power and subtlety for the enjoyment of wine lovers.
