Cayrols are fired clay bricks that have traditionally been used to build casots. The latter buildings, typical of northeastern Spain (specifically Catalonia), are small huts or shelters that were built in the vineyard so that workers could take shelter during the night. The characteristic colour of these bricks, very strong and resistant to wear and tear, has become a hallmark of the Catalan landscape, becoming a fundamental part of the cultural identity of this area. Part of this essence is retained in the French Roussillon, in the south of France, where the Domaine Lafage Cayrol red wine pays tribute to this culture.
Domaine Lafage Cayrol is produced in the heart of Roussillon, near the village of Maury, in vineyards that are more than 60 years old, located at high altitude on black soils, marl, schist and compact limestone. The grapes are harvested by hand, in 10–12 kg boxes, and sorted just before processing. No care is too little to maintain the good condition of these bunches, which are grown using methods that are totally environmentally-friendly. This working method has been not only the goal, but also the journey and the way of doing things at Domaine Lafage (a winery founded two centuries ago).
Domaine Lafage Cayrol arrives at the winery where it is sorted and classified. Only the best can pass through and be cold macerated prior to fermentation in order to concentrate and maximise the aromas and colours of the Carignan. Finally, after fermentation, Domaine Lafage Cayrol spends a month in oak barrels, seeking rest but without renouncing its unique character.