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The varieties of Vlahiko and Bekari culminate in aromas of cigar box
vinification is by spontaneous fermentation with indigenous yeasts in truncated conical vats for a maximum of 18 days
It comes from very chalky and white soils
An excellent aperitif or accompaniment to salads shellfish pink salmon or fruity desserts
has fully established its identity in markets abroad in the last thirty years
Domaine La Tour Vieille Banyuls Reserva, Languedoc-Roussillon, France NV Junmai Daiginjo The varieties of Vlahiko andA superb Banyuls that's made from 90% Grenache and 10% Carignan, the ruby colored NV Banyuls Reserva (which has a portion of the blend vinified outside the cellar; i. e. left out in the sun) offers lots of dried figs and plum fruit, almond, bitter orange, chocolate and sweet spice go to go with a medium to full bodied, rounded, supple and layered feel on the palate. This beauty has loads of character, is perfectly balanced. Wine Advocate
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