Coume del Mas Banyuls AOP Grand Cru Rouge 'Hors dAge' NV Languedoc maceration on the skins for

maceration on the skins for approximately 15 days

harvested by night in the deep cold of December

” 93 points - Eric Guido

“Pure and vivid with sliced lemons

is one of the reasons behind his success

Coume del Mas Banyuls AOP Grand Cru Rouge 'Hors dAge' NV Languedoc maceration on the skins forVin de mditation One of the definitive wines of Banyuls and part of a limited series In the 25 years of Coume del Mas there have been only five releases. Every year, Philippe places one, two, or three barrels of the more powerful Banyuls wines in the winerys attic for oxidative ageing. Generally 300 litre barrels, they are never topped up, allowing natural evaporation to concentrate the wines character. Each year, the wines are tasted to see whether