La Cave de l'Abbe Rous "Christian Reynal" Banyuls Grand Cru Explore_Fruity Vinification: Mix of maceration and

Vinification: Mix of maceration and direct press

macerated for 12 days and then pressed

and he uses a good number of low yielding rootstocks (strictly no SO4) to add complexity

Notes from the Importer: Located in the same village as Les Deux Terres

glass-lined cement tanks

La Cave de l'Abbe Rous "Christian Reynal" Banyuls Grand Cru Explore_Fruity Vinification: Mix of maceration andGrapes: Grenache Region: Banyuls, France Vintage: 2000 Viticulture: Soils: schist soils Vinification: The fermentation is stopped by adding alcohol, and follows a long maceration of 20 days, the wines are racked in small oak barrels for 8 years, without regular top up. This oxidation process during the aging creates aromas of traditional Banyuls. Aging: The wine is then bottled and aged for few more years in the cool cellars of Cave de l'Abb Rous