a 70-year-old plot, located at Rimbau 250m above sea level.
Vines covered with grass, no tillage, light picking in fall and spring.
All the grape varieties are mixed (grenache noir, grenache gris, grenache blanc and carignan) and picked at the same time.
One half is put in wooden casks and the other in stainless steel vats for a maceration that lasts 14 days whole bunch, then pressed and placed in French oak barrels for the end of fermentation and aging for 6/7 months. Blending of barrels in March then bottling in April.
Joachim was born in Collioure in 1986, a sea town next to Banyuls.
His father was a fisherman and his mother’s parents had a little vineyard perched in the hills. At first, Joachim didn’t make wine, he grew grapes and sold them to the cooperative. But later, he met Bruno Duchêne and asked him if he could teach him to make wine himself. Joachim started his journey at Les 9 Caves, a new collective of winemakers in Banyuls.
He started with the organic conversion of 0.6h from his grandparent’s plot. While working in the vineyard, he learned winemaking as Bruno’s apprentice in 2013.
Domaine Carterole was created in 2014, now with an area of over 4ha, with different plots ranging from sea level to the hamlet of Rimbau at an altitude of 250m.
All the work is done by hand, using the "xadic" (in Catalan: very sharp light pickaxe), the tiller for slightly sloping places, and the chaser (old caterpillar tractor from the 70s) for where it’s flat.
In the words of Joachim:
The work is carried out with respect for nature, the seasons, the vine and the fruit. Nothing was invented. Our ancestors vinified their wine in this way, for their personal consumption. This earned my grandfather's nickname: “Carterole” (a small barrel of a quarter liter in Catalan). Among the last fishermen of Collioure, “Carta” set out to sea with the small barrel slung over his shoulder.
The label was drawn by his wife's friend representing the village of Collioure.