Banyuls

To make Banyuls the production process, known in France as mutage, is similar to that used to make Port. Alcohol is added to the must to halt fermentation while sugar levels are still high, preserving the natural sugar of the grape. The wines are then matured in oak barrels, or outside in glass bottles exposed to the sun, allowing the wine to maderise. The maturation period is a minimum of ten months for Banyuls AOC. The resulting wine bears a similarity to port but tends to be lower in alcohol (~16% vs. ~20%).

Banyuls Bila Haut M. Chapoutier 2015
Michel Chapoutier
Banyuls Bila Haut M. Chapoutier 2015
Banyuls, Vin Doux Naturel, Domaine Bila Haut, Roussillon, 2015, M. Chapoutier  100% Grenache Noir hand harvested and matured in vats for eight months  Banyuls is a (fortified) dessert wine made from old vines cultivated in terraces on...
£17.99