Banyuls is the ideal place to realise one's wine dreams. Francesco Kiko Pesci, Roman by birth, has brought his desire to see donkeys flying here, between the Pyrenees and the Mediterranean, a marvel that eventually turned into the name of his winery. After three vintages at Vinyer de La Ruca and Tuttifruttiananas alongside his mentor Manuel Di Vecchi Staraz, Francesco had already figured out how to make his wine. So he found his vineyards, on the highest hills around the village and facing north, on terraces overlooking the sea, soils made of stones, exposed to lots of sun and little rain. From old vines of Grenache Blanc, Grenache Gris, Grenache Noir and Carignan he produces two of his four wines, Ticché and Kik-off. Pierrot and Arlequin are instead made with grapes from the vineyards of friends who collaborate with Francesco on the Les Ânes Ailes project. The wines are all without added sulphites and the artist labels inspire a sense of magic and mystery. Only 2000 bottles produced in total, so we are lucky to be able to offer you some!
Grape variety: Grenache Blanc, VermentinoAlcohol: 12,5%Region: Banyuls-sur-MerWinemaker: Francesco PesciSecond year of Arlequin from Francesco, who produces this wine from grapes purchased by wine growers that share his same philosophy of viticulture. Mainly Grenache...
Grape varieties: Grenache Gris Alcohol: 14,5% Region: Banyuls-sur-mer, Roussillon Winemaker: Francesco PesciBeside the fruitier and easy drinking wines, Francesco makes two other labels from older vines that better capture...
Grape variety: Grenache Noir, Grenache Gris, Grenache Blanc, CarignanAlcohol: 13,5%Region: Banyuls-sur-MerWinemaker: Francesco PesciBeside the fruitier and easy drinking wines, Francesco makes two other labels from older vines that better capture the essence of...
Grape variety: Grenache NoirAlcohol: 13,5%Region: Banyuls-sur-MerWinemaker: Francesco PesciPierrot is the juiciest red from Kikko's collection. Made of 100% Grenache Noir from a calcareous plot to the north of Banyuls, the grapes are macerated for...