Who makes it
Jean-François Deu began vineyard work young and founded his own domaine in 1975. Domaine du Traginer has been organically certified since 1997 and later obtained Demeter certification. Deu experimented with biodynamic methods before that certification.
The domaine does not use selected yeasts or enzymes, modern winemaking techniques, or other manipulations. Some wines are bottled without added sulphites when the vintage and must stability permit.
Where it grows
Steep schist upper slopes define the domaine at Banyuls-sur-Mer, where the Pyrenees meet the Mediterranean. The estate's parcels are dispersed between the coast and the mountains, allowing blends from both settings.
What they make
Red Banyuls are made from Grenache, Grenache Gris and Carignan. Mutage stops fermentation by adding alcohol, followed by long maceration and ageing in century old barrels. Collioure reds use Grenache, Carignan, Mourvèdre and Syrah.
The 2024 Banyuls Rimage is 90% Grenache Noir and 10% Carignan. The grapes undergo about one month of skin maceration in temperature controlled vessels, ferment without added yeast, and mature for approximately eight months in stainless steel before bottling without filtration or added sulphur.