The boundaries of the Banyuls Appellation d'Origine Contrôlée production area run between the four ports of the Vermilion Coast: Collioure, Port Vendres, Banyuls and Cerbère, covering a total of 617 hectares. The soils are Cambrian grey schist and the vines are planted on steep hillsides facing the sea, on very narrow terraces supported by stone walls. These poor soils encourage very deep roots, imparting complexity to the wines. The vineyards are influenced by the nearby Mediterranean Sea, the mountains, the warm southern French sunshine and cooling coastal breezes.
The grapes were harvested by hand at optimum maturity. They were then destemmed and crushed, followed by a maceration period of between two to three weeks. Fermentation was arrested through the addition of alcohol, known as ‘fortification’. This technique, combined with the long maceration enables an optimal extraction of the aromatic and tannic substances and retains some of the natural sweetness. Pressing took place, followed by maturation. One part of the wine was aged in large oak barrels, while the remainder was aged in vats to preserve the freshness and fruity character of the wine.