AT THE ROOT OF THIS PROJECT IS A SHARED VISION AND VALUES COMBINING SIX CO-OPERATIVE WINERIES WORKING IN UNISON

vignobles
terrassous

Since 1932, the 70 growers farming 640 hectares of vineyards in Les Aspres have been the custodians of their vines and have shaped this unique landscape set amidst the lower foothills of Mount Canigou. Rooted in plateaux and hillsides between 150 and 300 metres above sea level, their vineyard sites allow them to make fine wines due to the cool nights and exposure to the winds.

VIGNERONS DES
CÔTES D’AGLY

The Vignerons des Côtes d’Agly winery is now a major Pyrénées-Orientales co-operative with 90 member growers farming 500 hectares. Its excellent wines have made its growers proud since 1910. Their varied range of wines stems from an outstanding mosaic of vineyard sites that rise up from the Roussillon plains to the upper Agly valley.

TERRES
PLURIELLES

The Terres Plurielles co-operative, whose original winery was established in 1912, now groups together 120 grape growers farming 1,100 hectares across the Pyrénées-Orientales. Their vines thrive on specific vineyard sites that birth very different styles of wine, all of them encapsulating the same passion for good craftsmanship and responsible vineyard management.

LES VIGNERONS
DE BAIXAS

Les Vignerons de Baixas winery was established in 1923 as a response to the crisis that the French wine industry had just experienced. A clutch of winegrowers had a similar idea – “Together, we will be stronger”. The present-day Vignerons de Baixas has 200 member growers spread over 1,700 hectares.

LES VIGNERONS
DE TRÉMOINE

Les Vignerons de Trémoine is a group of 70 winegrowers farming 450 hectares located in four villages: Planèzes, Rasiguères, Lansac and Cassagnes, situated in the Agly Valley. Since 1919, the steep hillside villages here have produced delicate wines benefiting from the hugely complementary vineyard sites where the vines thrive.

LAURE
DE NYLS

Situated amongst the hillsides of Les Aspres and the Roussillon plain, the vineyards of Laure de Nyls were established in 1931 and offer a variety of sites geared to each grape variety over 1,250 hectares. The 180 winegrowers leverage this diversity to craft wines that either blend grapes from different sites or are selected from single vineyards.

ALLEGORICAL

EXUBERANT

PERFECTIONIST

DETERMINED

CLASSY

SUPERNATURAL

STYLISH

ECCENTRIC

DREAMY

ALLURING

HEDONISTIC

QUIRKY

EROTIC

CHEEKY

DISRUPTIVE

MISCHIEVOUS

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40

VARIETAL RANGE

100% iconic grape varieties from Pyrénées-Orientales – Muscat à petits grains, Grenache blanc, Grenache gris and Macabeu

WINEMAKING

The fruit is picked very early in the morning to preserve freshness. The berries are crushed then delicately pressed in an oxygen-free environment. The must is then very thoroughly racked followed by fermentation at low temperatures.

TASTING NOTES

The nose is highly expressive with notes of tropical fruits, citrus zest and white flowers. The palate is fresh and lively with beautiful aromatic expression and a finish driven by minerality.

SERVING SUGGESTIONS

This white wine makes an amazing companion for a platter of seafood, shellfish, grilled fish and goat’s cheeses. 

SERVING TEMPERATURE

Between 8 and 10°C

75

VARIETAL RANGE

Souvignier gris, Grenache blanc, Grenache gris

WINEMAKING

Once the fruit has reached peak ripeness it is picked early in the morning to preserve aroma.
After being destemmed and crushed, the berries are delicately pressed. The juice is selected and fermented separately based on its quality. Fermentation occurs at cool temperatures (18°C) to promote the highest varietal expression.

TASTING NOTES

The fresh, refined nose is a blend of subtle white flower perfumes, peach and pear. The palate is fleshy and rounded yet vibrant and reveals remarkable balance. The finish is long and delicately fruity.

SERVING SUGGESTIONS

This wine makes an elegant partner for rock fish, freshwater fish or alternatively meats such as roast veal or fattened hen. 

Pairings with cheese should favour Comté or Beaufort. 

SERVING TEMPERATURE

Between 8 and 10°C

34

VARIETAL RANGE

Syrah, Grenache Noir

WINEMAKING

The clusters are picked at dawn to preserve their freshness. The berries are crushed then delicately pressed in an oxygen-free environment. The must then undergoes very thorough racking and is subsequently fermented at low temperatures (16°C). Direct-to-press. The wine spends a few months in full tanks and is bottled early to maximise the integrity of the fresh aromas.

TASTING NOTES

This is a really delightful wine with an incredibly elegant bouquet showing crisp, flowery perfumes. The expressive palate offers up savoury freshness driven by notes of redcurrant, pomegranate and white peach.

SERVING SUGGESTIONS

This rosé offers the promise of some flavourful pairings with red mullet fillets, stuffed squid, grilled vegetables and tapas.

SERVING TEMPERATURE

Between 8 and 10°C

78

VARIETAL RANGE

Syrah, Grenache Noir

WINEMAKING

The fruit is picked by hand at dawn to preserve freshness. The destemmed, crushed crop soaks for between 6 and 12 hours. After being pressed, the free-run juice selected for the wine is cold racked. Fermentation occurs at low temperatures with the appropriate yeast. The wine is matured on fine lees in tanks for 3 to 6 months.

TASTING NOTES

The nose is an explosion of aromas with notes of raspberry, forest fruits and blackcurrant. The attack is beautifully full and complemented by lovely volume and fruity notes. The finish is long with a trace of crispness.

SERVING SUGGESTIONS

This food-friendly rosé can be served very well chilled as an aperitif but also works very well with all white meat and fish grills, along with vegetables au gratin and pan-friend Mediterranean vegetables. Exotic cuisine like Thai or Chinese also pairs very well with this wine.

SERVING TEMPERATURE

Between 8 and 10°C

38

VARIETAL RANGE

Syrah, Grenache, Mourvèdre, Carignan

WINEMAKING

Each grape variety is picked by hand at peak ripeness. Once harvested, the grapes are carefully handled using slow, gentle extraction methods.

TASTING NOTES

The nose is intense and powerful on first pour, with notes of red and black fruits, spices and a trace of garrigue. The palate is mouth-filling and delicate, with silky tannins. The finish is long and steeped in abundant freshness.

SERVING SUGGESTIONS

Meat makes the perfect companion for this wine – pink Pyrenean veal for the ‘local’ pairing or a spice-crusted leg of lamb. Characterful cheeses such as a mature Reblochon or Vacherin also make refined pairings.

SERVING TEMPERATURE

Between 14 and 16°C

126

VARIETAL RANGE

Grenache Noir, Syrah

WINEMAKING

The Syrah and Grenache are fermented separately, destemmed, crushed then soaked for varying lengths of time depending on the desired level of extraction. The wine is subsequently matured in tanks then in barrels for six months.

TASTING NOTES

The nose is complex and driven by jammy black fruits, sweet spices, garrigue and liquorice. The attack is mouth-filling and generous, offering up silky tannins along with remarkable aromatic complexity. The exceptionally long finish reveals spice and toast notes.

SERVING SUGGESTIONS

This high-end wine pairs with the most delicately flavoured meats served for special lunches, like rabbit with prunes or pink Pyrenean veal with morel mushrooms.

SERVING TEMPERATURE

Between 16 and 18°C

149

VARIETAL RANGE

Syrah, Grenache Noir

WINEMAKING

The Syrah and Grenache are fermented separately, destemmed, crushed then soaked for varying lengths of time depending on the desired level of extraction. The wine is subsequently matured in tanks then in barrels for 12 months.

TASTING NOTES

The nose is complex, intense and driven by jammy black berry fruits, marshmallow, mocha and sweet spices. With its velvety tannins and substantial volume, this wine is an incredible fusion of freshness and ripeness.

SERVING SUGGESTIONS

This gourmet food wine makes the perfect accompaniment for characterful meats such as leg of lamb in a spicy crust, duck breast in a red fruit sauce or rib steak with pan-fried cep mushrooms.

SERVING TEMPERATURE

Between 16 and 18°C 

61

VARIETAL RANGE

Muscat à petits grains, Muscat d’Alexandrie

WINEMAKING

The fruit is destemmed and crushed then undergoes skin-contact maceration for around twelve hours before being pressed in an air-free environment. The fermenting must is fortified by adding neutral wine-based spirit.

TASTING NOTES

The nose is intense and driven by fresh grapes, tropical fruits and citrus. The palate is appetising and fresh with lemony notes, mango and fresh mint.

SERVING SUGGESTIONS

This wine works best as an aperitif or a pudding wine, with lemon tart, tarte tatin, tropical fruits or marzipan. 

SERVING TEMPERATURE

Between 8 and 10°C

120

VARIETAL RANGE

Grenache blanc, Grenache gris

WINEMAKING

The grapes go direct-to-press. The resultant juice is fermented until the addition of fortification spirits stops fermentation and retains the natural sugars in the grapes. The wine is then matured for several years.

MATURATION

The wine matures in an oxidative environment, in tanks or oak casks, always with ullage to ensure a larger contact area with air and thereby expedite oxidation.

TASTING NOTES

The nose offers up notes of candied citrus, dried fruit and honey but also fruit in brandy and coffee. The palate is superbly broad-ranging with great aromatic persistence.

SERVING SUGGESTIONS

Ideal with pan-fried foie gras, blue-veined cheeses, gingerbread or tiramisu.

SERVING TEMPERATURE

Between 12 and 14°C

154

VARIETAL RANGE

Grenache blanc, Grenache gris

WINEMAKING

The grapes go direct-to-press. The resultant juice is fermented until the addition of fortification spirits stops fermentation and retains the natural sugars in the grapes. The wine is then matured for several years.

MATURATION

For the first two years, the wine is stored in the winery. It is then taken down to the storage cellar where the temperature is constant and suitable for maturation. It then spends many long years here before being bottled.

TASTING NOTES

The nose shows great complexity, dominated by dark chocolate and dried apricot notes. There are also touches of gingerbread, wax, ground coffee beans and quince. An ample, generous attack leads into impeccably balanced sweetness and freshness. Notes of nuts, tobacco and fruits in brandy round off the finish which extends over exceptional length.

SERVING SUGGESTIONS

Shows well on its own or with foie gras, dark chocolate desserts or characterful cheeses.

SERVING TEMPERATURE

Between 12 and 14°C

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71

VARIETAL RANGE

Mourvèdre, Syrah, Grenache

WINEMAKING

Each grape variety is fermented separately so that they can best express themselves.
The grapes are destemmed then crushed. They are then soaked for varying lengths of time depending on the desired level of extraction.

TASTING NOTES

The powerful, complex nose reveals scents of cherry, pepper, olive paste and eucalyptus. The palate is rounded and velvety. Boasting great freshness and a long, appetising finish.

SERVING SUGGESTIONS

Characterful meats.

SERVING TEMPERATURE

Between 16 and 18°C