The Cellier des Dominicains occupies a 13th-century Dominican convent in the heart of Collioure, its vaulted stone cellars now housing the appellation's cooperative wines. Founded in 1925, the cellar represents 450 hectares of terraced vineyards clinging to schist slopes above the Mediterranean, producing both dry Collioure AOC reds and the fortified Banyuls that has defined this coast since the Knights Templar planted vines here in the 12th century. The co-op model — 350 grower families pooling harvests — preserves small parcels that would otherwise vanish under real estate pressure. Collioure wine tasting at the cellar door introduces the region's three expressions: crisp whites from Grenache Gris and Vermentino, structured reds blending Grenache, Syrah and Mourvèdre, and the amber Banyuls aged in glass bonbonnes under the Roussillon sun. The tasting room opens directly onto Place Orphila, where plane trees shade wrought-iron tables and the bell tower of Notre-Dame-des-Anges rises against the bay. Tastings are complimentary; the cellar earns revenue through bottle sales and ticketed experiences pairing wine with Catalan charcuterie or walking tours through the old town's Fauvist landmarks. The sensory tasting format, unique to this cellar, presents five wines alongside ritual objects — a fishing net, a terra-cotta jug, sea salt — invoking the five Catalan rites that shaped local viticulture. Guides explain the tramontane wind's effect on phenolic ripeness and the role of llicorella soil in Banyuls' oxidative character. The cellar's contemporary staging contrasts with the medieval masonry: backlit bottle walls, minimalist steel racks, digital climate monitors tracking humidity in the aging room. This is not a rustic cave but a working facility where temperature-controlled tanks and pneumatic presses coexist with century-old foudres. Collioure AOC gained appellation status only in 1971, decades after Banyuls, reflecting the market's long preference for sweet wine over table wine. Today the balance has reversed; dry reds now dominate production, while Banyuls remains a niche product with an aging demographic. The cellar's educational push — free tastings, English-language guides, themed walks — aims to rebuild younger interest in fortified wine by linking it to place rather than dessert. Whether that strategy succeeds matters beyond Collioure; similar appellations across southern France face the same erosion.