Equal parts grenache noir and grenache blanc make up the grape material for this sweet wine, which is grown on steep shifting terraces in the area where the Pyrenees meet the Mediterranean. The grapes are harvested by hand, pressed and fermented until the fermentation is stopped by the addition of wine spirit. This increases the sugar content of the wine, which is aged for 5 years in oak casks, followed by at least one year of bottle aging in Abbé Rous’ underground cellars.
About La Cave de l’Abbé Rous
Cave l’Abbé Rous, named after a local abbot back in the 16th century, is the area’s largest and best producer of Banyuls wines. The cooperative was founded in 1952 and today consists of 750 winegrowers, who all contribute grapes to the extensive production of both sweet and dry wines from the combined 1,200 ha of vineyards at their disposal.
Sweet wines from Banyul’s steep slate terraces with old vines.
Fields with old vines are grown on small, steep and coastal slate terraces that were laid out way back in the heyday of the Knights Templar (12th century). As the region is located in the south-eastern corner of France, close to the Spanish border, it is blessed with over 300 days of sunshine per year. But strong winds also blow here, and the winters are cold with a lot of snow. All of this is reflected in the vines, which develop deep roots into the rocky subsoil to absorb nutrients.
The grapes are primarily Grenache Noir, Grenache Gris and Carignan. They can only be harvested by hand, and mules often have to be used to transport the grapes down the steep slopes and on to l’Abbé Rous’ large cellar facilities in Banyuls-sur-Mer.
