‘Matifoc’ Vin de Pays de la Côte Vermeille
Matifoc is a plant indigenous to the rocky slopes of the region. It is said to thrive in the dry and windy conditions. The wine is made from old vine Grenache Noir which is partly de-stemmed and macerated before being allowed to ferment to dryness. After malolactic fermentation, the wine is then placed in old demi-muid – half-full – and then left, outside, to endure the same harsh conditions as the matifoc…
The barrels are left unattended for between 8 and 12 years, after which the wine has developed the aldehydic, rancio character, more associated with a Palo Cortado or Amontillado Sherry than a traditional Banyuls. It is unique and something of an acquired taste. Recommended to be served at room temperature, it is said to be the perfect match the famous anchovies of Collioure.