Description
When we were children, in October, when the Banyuls harvest was going well, overripe grapes from a plot that had belonged to my great-grandfather were brought to the house, crushed by the pickers and placed in half-muids where they stayed until Christmas Eve when they were finally pressed. Of a degree equivalent to Banyuls, these wines, which used to be 15 or 16 degrees, were only consumed when they had that particular rancio taste that few consumers enjoy today. We wanted to continue this “tradition” by making wine in this spirit.
