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Banyuls Capbeart Herpe Paul
Banyuls Capbéart is a naturally sweet wine produced by the Paul Herpe & Fils winery in the Banyuls-sur-Mer area. Made primarily from Grenache Noir grapes, it follows the traditional method of mutage, which involves halting fermentation by adding neutral alcohol to preserve the natural sugars. The wine ages for approximately 6-7 years before being released for sale, developing a tuile red color with amber highlights.
The nose is intense, with hints of very ripe red fruits, cherries in alcohol, cocoa, and roasted coffee. On the palate, it has a velvety texture and a finish that recalls oxidative and spicy notes.
Consumption at the end of a meal is particularly recommended with desserts based on dark chocolate, cocoa truffles, dried fruit or mature blue cheeses.
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