Price on demand.
Les Bancèls 2021 is not an improvisational wine: it is a wine of depth, precision and landscape. It embodies the balance between controlled power and mineral freshness, distinguishing itself as the rocky, living memory of the Faugères terroir.
The flagship wine of Domaine de Cébène, Les Bancèls (vieilles vignes) 2021 embodies all the power and finesse of the high-altitude terroir of Faugères, in an organic wine of great purity and deep expression. Born on terraces sculpted by time, Bancèls is a straightforward, taut wine, lively with minerality. It combines the depth of old vines with a dizzying freshness, in a rare harmony of intensity and elegance.
Body: powerful
Sweetness: dry
Tannins: moderately tannic
Acidity: high acidity
Food pairing: Bancèls calls for dishes with more substance, texture and complexity. Its mineral tension and longer ageing period make it an ideal accompaniment to dishes with character and finesse.
The estate
Domaine de Cébène was founded by Brigitte Chevalier, a former wine merchant from Bordeaux, and was born out of her desire to create authentic wines from a strong terroir. After leaving Bordeaux for the Languedoc, she chose the schist-covered heights of Faugères, convinced of the unique potential of these soils. At an altitude of 300 metres, facing the Tramontane wind, she cultivates her vines organically and biodynamically, using a natural, artisanal approach that reflects her demanding standards, her intuition and her quest for purity.
Les bancèls Faugères 2021 | Domaine de Cébène
The grapes – mainly Syrah, supplemented with Grenache, Carignan and Mourvèdre – come from carefully selected old vines (around 40 years old).
They are picked by hand and immediately taken to the winery, where fermentation begins naturally thanks to the wine's own lees. No sulphurisation, a proportion of whole bunches, long macerations of more than 3 to 4 weeks: everything is designed to bring out the character of the wine without rushing it.
The wine is aged for at least 12 months in stainless steel vats, eggs or jugs, depending on the needs of the harvest year. This involves patient work on the fine lees, which improves the texture and gives the wine a delicate salinity and a unique aromatic intensity.