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Vinification: Four days of whole-cluster maceration before pressing
Sulfur: Minimal at bottling
along with used French and acacia oak barrels
Just as we started
Our ambition is to offer different interpretations of the landscape
La Cave de l'Abbe Rous "Christian Reynal" Banyuls Grand Cru Region_Slovenia Vinification: Four days of whole-clusterGrapes: 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
![Lattuada, Felice - Signed Photograph 1935 [SPORTS]](https://cdn.shopify.com/s/files/1/0327/9089/files/FeliceLattuadasignedphotoK2974_WM.jpg?v=1706970136)
