Banyuls Rimage Marenda  2016

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Banyuls Rimage Marenda 2016

Banyuls Red | 16.5°

Ref : 477402

9.80 9, 80

Bottle 75 cL

i.e. 13.10 € / liter

1  product(s) soldsince yesterday

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  • Keeping level 2025
  • Service temperature 15°
  • Grapes Grenache Noir

Our food and wine pairings

  • Foie gras
  • Strong cheese
  • Pie

Our oenologists' opinion

Fruity and well-rounded

Greedy and powerful: this is how we can qualify this garnet-colored wine that releases fragrances of red fruits, Morello cherry and spices. In mouth, its full-bodied taste shows all its temper, counterbalanced by its sweet taste, typical of this type of wine. It will completely satisfy the palate of everyone having a sweet tooth as well as those loving the wines that have temper.



Body ? The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.

Freshness ? The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.

Aging ? All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.

Tannins ? Coming from stems, grape pips and their storage barrels, the tannin gives structure to red wines only.

Domain and appellation

  • Cave de l’Abbée Rous

    The cellar Cave de l’Abée Rous, which elaborated this wine has been named as a tribute to the priest that became the first merchant and producer of Banyuls wines at the end of the 19th century. Its aim was to fund the building of a church for the town. Nowadays, the cellar gathers 750 wine-growers cultivating with passion 1 150 hectares of vines.


    • Terroir: Located at the extreme South of France, the vineyard of the Banyuls is the meeting point between the Pyrenees Mountains and the Mediterranean Sea. The vines are planted on hills. Their soil is made of schists and extends from the sea side to the end of the valleys of the hinterland.
    • Viticulture: Harvests are done at the end of the month of September. The sorting is done at the vine, the grapes are then destemmed and crushed.
    • Wine-making: As this vintage is a natural wine, its fermentation had to be stopped with the addition of a neutral alcohol. The same process is done to elaborate the Porto. It helps retaining a great part of the natural sweetness of the fruit. After this step, the wine has macerate 20 days while being subjected to daily remontages.

      The juice at the bottom of the tank is pumped and put back at the top of the tank. It goes through the marc giving a particular style and temper to the wine. 


  • Main grape
    Grenache Noir

  • Grapes Grenache Noir
  • Grapes
    • Grenache Noir : 100%

Further information