Stock - Vintage deriving from the blend of three varieties of grape prominent in our vineyard : Syrah, Grenache, and Cinsault.
Soil : chalky, gravelly clay, part terraced, part on slope.
Climate : Mediterranean, tempered by natural, local factors : altitude, 300 metres, proximity of the Sainte-Victoire massif which provides shelter from the violent intrusion of the chill “Mistral” wind on its path from the Alps to the Mediterranean...
Yield- Approximately 45 hectolitres per Hectare (2.47 acres).
Harvesting : mechanical ...using a Braud 2420 harvester equipped with the latest articulated harvesting head, equally respectful of vine and grape. It allows intervention in the early mornings and occasionally in the cool of night when the crop is at its freshest.
Vinification - Once the grape and its stalk have been separated and the harvest sorted, vinification proceeds according to tradition, one variety at a time : bleeding, after four to six hours’ pellicular maceration at a temperature approaching 10°C. To ensure quality ; pressing is applied by a pneumatic press. Alcoholic fermentation takes from 12 to 16 days at a constant temperature of approximately 16°C.
Maturation - In enamelled tuns immediately after racking and fermentation. Clarification occurs in December, filtration in January, blending of the different varieties from their separate tuns one month later. After many “tastings”, each is subjected to concerted deliberation involving our oenologist and “maître de chai”. (master of the cellars).
Tasting commentary by our oenologist, Bernadette TOURELL.
It is a gleaming and luminous pale pink coloured wine, with a subtle shade of lai chi fruit as in accordance to the colour chart of “rosé” wines of Provence. First the nose announces notes of peach, apricot followed by raspberry, strawberry and an allusion to its mineral origins. Upon entry freshness is detected, midpalate reveals the flavours of strawberry and raspberry. A subtler reminder of minerals gives an agreeable sensation of volume and duration on the finish.
Observations - As is true of our white wines, in order to make the most of its fresh and lively fragrance, our rosé is best consumed during the year succeeding its vintage. When served moderately cool, between 10° C and 12° C, it is an ideal apéritif, particularly appropriate with light meals : grills, white meat, terrine of scallops, salad of small red fruits etc. It goes without saying that this is a perfect accompaniment for Provençal and Asian cuisines.
Analyses : Degree : 13,25 % vol. - Total Acidity : 3,50 g/1 - pH : 3,37

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8,20 €

Stock : vintage deriving from the blend of two principal varieties of grape in our vineyard : Syrah and Grenache, planted on choice patches of land eminently suited to A.O.C. Côtes de Provence Sainte-Victoire.
Soil : chalky, gravelly clay, part terraced, part on slope.
Climate : “Mediterranean”, tempered by natural, local factors : altitude, 300 metres, proximity of the Sainte-Victoire massif which provides shelter from the violent intrusion of the chill “Mistral” wind on its path from the Alps to the Mediterranean...
Yield : for this vintage, approximately 40 hectolitres per hectare (2.47 acres).
Harvesting : mechanical ...using a Braud 2420 harvester equipped with the latest articulated harvesting head, equally respectful of vine and grape. It allows intervention in the early mornings and occasionally in the cool of night when the crop is at its freshest.
Vinification : once the grape and its stalk have been separated and the harvest sorted, vinification proceeds in to traditional order : bleeding one variety at a time after 4 to 6 hours’ pellicular maceration at a temperature as near as possible to 10° C. To ensure quality pressing is applied by a pneumatic Bucher press. Alcoholic fermentation takes from 12 to 16 days at a constant temperature of approximately 16° C.
Maturation : in enamelled tuns immediately after racking and fermentation. Clarification occurs in December, filtration in January, and blending of varieties, each from its separate tun, a month later. After many tasting sessions, each is subjected to concerted deliberation involving our oenologist and “maître de chai”. (master of the cellars).
Tasting commentary : by our oenologist, Bernadette TOURELL.
To the eye its delicate rosy hue, is a tender refreshing vision of spring-time. Its aromas explode in a medley of raspberry, and on the palate they, are a festival of red fruits : raspberry, cherry, and of pineapple and verbenum. Taste buds likewise are equally mobilized by red fruits. A wine that lingers, satisfying and well-balanced, it is complemented and enhanced by the persistence of its aromatic finale. It reveals good breeding and its well-tempered character.
Observations : as is true of our white wines and in order to make the most of its fresh, lively fragrance, our rosé is best consumed during the year immediately succeeding its vintage. Served moderately cool, between 10° C and 12° C. An ideal apéritif particularly appropriate as accompaniment for light meals : grills, white meat, terrine of scallops, salad of small red fruits etc. It goes without saying that this is perfect company for Provençal and Asian cuisines.
Analyses : Degree : 12,50 % vol. - Total Acidity : 3,93 g/1 - pH : 3,26

to download the factsheet of the wine .pdf

9,70 €

Stock : vintage deriving from the blend of three varieties of grape prominent in our vineyard : Syrah, Grenache, and Cinsault.
Soil : Chalky, gravelly clay, part terraced, part on hillside.
Climate : “Mediterranean”, tempered by natural, regional factors : altitude, 300 metres, proximity of the Sainte-Victoire massif sheltering it from intermittent intrusions of the chill “Mistral” wind on its way from the Alps to the Mediterranean...
Yield : approximately 45 hectolitres per Hectare (2.47 acres).
Harvesting : mechanical ...using a Braud 2420 harvester equipped with the latest articulated harvesting head, equally respectful of vine and grape. It invites intervention in the early mornings and even in the cool of night when the crop is at its freshest....an essential precaution for production of quality wines.
Vinification : once the grape and its stalk have been separated and the harvest sorted, vinification proceeds acording to tradition, one variety at a time : bleeding, after four to six hours’ pellicular maceration at a temperature approaching 10° C. To ensure quality ; pressing is applied by a pneumatic press. Alcoholic fermentation takes from 12 to 16 hours at a constant temperature of approximately 16° C.
Maturation : in enamelled tuns immediately after racking and fermentation. Clarification occurs in December, filtration in January, blending of the different varieties from their separate tuns one month later. After many "tastings", each is subjected to concerted deliberation involving our oenologist and "maître de chai". (master of the cellars).
Tasting commentary : submitted by our oenologist, Bernadette TOURELL.
This is an honest, faintly dappled, pale-pink rosé, with a generous, richly nuanced fragrance redolent of strawberry, raspberry, blackcurrant, and exotic fruits intermingled with flowering hawthorn. Appetizing to the taste-buds and finely balanced it exhales a delicately lingering aroma redolent of strawberries and raspberries. This is a wine, remarkable in character and agreeable freshness ; it is further complemented, harmonized and enhanced by a discreet "soupçon" of mint ! It fully deserves its place of honor in the family of great rosées of the Chateau de Pourcieux”.
Obsevations : as is true of our white wines, in order to make the most of its fresh and lively fragrance, our rosé is best consumed during the year succeeding its vintage. When served moderately cool, between 10° C and 12° C, it is an ideal apéritif, particularly appropriate with light meals : grills, white meat, terrine of scallops, salad of small red fruits etc. It goes without saying that this is a perfect accompaniment for Provençal and Asian cuisines.
Analyses : Degree : 12,50 % vol. - Total Acidity : 3,94 g/1 - pH : 3,27

to download the factsheet of the wine .pdf

8,00 €