Robert Pagès: the former owner of Madeloc
The parcels are situated at the bottom of the valleys, in the hinterland, offering the most warmth. Thanks to this location, the grapes of Banyuls achieve excellent maturity. The structure of the schist allows the vines’ roots to seek the resources they require deep underground. As a result, the wines express freshness and finesse.
Region: Languedoc - Roussillon
Appellation: Banyuls AOP
Grape Variety: 90% Grenache Noir;10% Grenache Gris
Vintage: NV
Maturing: The wine is then matured in a 30 hl cask or a glass demi-john left out in the sun to provoke oxidation, and therefore quicker ageing.
Production: 4000 bottles
Winemaking:
The traditional red Banyuls is a blended vintage. When about 80 g/l of residual sugar is left over, the wine is muted with pure alcohol (99 % vol.).
Tasting Notes:
This rancio develops prune, dried fruit and gingerbread aromas. The balance between the sugar and alcohol – generally dry – offers good length with coffee and walnut notes on the finish.
Food Pairing:
Dark chocolate or foie gras. Also suitable as an aperitif.
Service Temperature:
Best served at 8-10°C.
