The nose is mostly made of sweet aromas like caramel, dried apricots and prunes reached during the oxidative ageing and represent the first ‘rancio flavors’ that we get with patience. The mouth is silky and generous.
Before people had easily some sugar to cook desserts, Banyuls was the sugar source for the end of the meal, drunk with fruits and dried nuts. Reserva is traditionally married with catalan desserts, because it goes very well with almonds, nuts, hazelnuts, honey or gingerbread but also chocolate. You will otherwise enjoy it before and after the meal.
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