«La Rectorie»

«Domaine de La Rectorie»
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15,95 € Free Shipping | Fortified wine La Rectorie Cuvée Thérèse Reig A.O.C. Banyuls Medium Bottle 50 cl
22,95 € Free Shipping | Rosé wine La Rectorie La Goudie Young A.O.C. France (Others)
24,95 € Free Shipping | White wine La Rectorie l'Argile Aged A.O.C. France (Others)
15,95 € Free Shipping | Red wine La Rectorie Côte Mer Young A.O.C. France (Others)
16,95 € Free Shipping | Sweet wine La Rectorie Thérèse Reig A.O.C. Banyuls Medium Bottle 50 cl
18,95 € Free Shipping | Sweet wine La Rectorie Pierre Rapidel A.O.C. Banyuls
17,95 € Free Shipping | Rosé wine La Rectorie Côté Mer Rosé A.O.C. Collioure
23,95 € Free Shipping | White wine La Rectorie L'Argile Aged A.O.C. Collioure
23,95 € Free Shipping | Red wine La Rectorie Montagne Aged A.O.C. Collioure
16,95 € Free Shipping | Red wine La Rectorie Côté Mer Aged A.O.C. Collioure

«La Rectorie»

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Vinificación de Banyuls.

Aplican una maceración de unos días, hasta ahora idéntica a la vinificación de un vino tinto, la fermentación se detiene agregando al mosto, entre 7 y 10% de alcohol neutro, para detener la fermentación y luego se permite que la maceración continúe durante dos o tres semanas durante las cuales el alcohol extraerá los aromas de las uvas. Por lo tanto, el proceso es: uvas despalilladas trituradas colocadas en tanques, inicio de la fermentación; mutación después de unos días interrumpiendo la fermentación, la maceración continua durante dos o tres semanas. Estos vinos mutados en granos, como dicen los anglosajones, fortificados, determinan la peculiaridad de Banyuls porque tienen, gracias a esta vinificación, un sorprendente equilibrio de juventud. Además, los aromas de frutas rojas se mezclan perfectamente. El volumen y la cremosidad de los taninos de garnacha que enmascaran los azúcares, estando a menudo presentes en los vinos dulces. Este carácter vinoso les proporciona un gran aprecio entre los gourmets.

La vinificación de Collioure.

Históricamente, las uvas de las parcelas antiguas se recogían todas al mismo tiempo para vinificar a Banyuls. En 1977 todavía se recogieron uvas muy maduras en octubre, que tuvieron que ser prensadas rápidamente y fermentando durante unos días para, posteriormente, vivir una larga crianza en tanques en contacto con el aire. En 1993, Thierry & Marc decidió vinificar un vino blanco seco, procedente de estas parcelas, al recoger a mediados de agosto las garnachas grises y blancas maduras. Las garnachas y cariñanes negros no vendimiadas, se cosecharon una o dos semanas después, para hacer Collioure rojo o Banyuls. Hoy día se sigue practicando los mismos métodos y se ha creado una denominación, Collioure Blanc , en el año 2002. Las uvas se prensan directamente sin despalillar. Después de una noche en reposo, a temperaturas frescas, el mosto comienza a fermentar en barriles. Todos los días durante la fermentación, los barriles serán removidos, desde entonces hasta diciembre, este removido del interior de los toneles, se practicará una vez por semana. La frescura de este vino ha sorprendido mucho y sigue sorprendiendo.

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