+33 4 94 59 78 90 chateau@pourcieux.com

Bordelaise bottle 300 cl (Jéroboam) – 52,00 euros
Bordelaise bottle 150 cl (Magnum) – 25,00 euros
Bordelaise bottle 75 cl – 11,00 euros

 

CHATEAU DE POURCIEUX
A.O.C. Côtes de Provence

Cuvée Classique
ROSÉ 2018

Gold Medal, Concours Général Agricole Paris 2019

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 and local factors : altitude, 300 meters, proximity of the Sainte-Victoire mountain which provides shelter from the violent intrusion of the chill “Mistral” wind on its way from the Alps to the Mediterranean…

Yield : approximately 35 hectoliters per ha (1 hectare = 2.47 acres)

Harvesting : mechanical using a Braud 2420 harvester equipped with the latest articulated harvesting head, equally respectful of the fruit and the vine. Harvested early in the morning sometimes at night in order to preserve the freshness of the harvest.

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. Each “tasting” is subjected to concerted deliberation involving our “œnologiste” and “maître de chai”.

Comments : in a pale litchi shade, this rosé offers an expressive nose with fruity notes (peach, lychee, pomelo) and floral notes. The intense mouth is also declined on persistent notes of fruit (pomelo, lychee, raspberry) and leaves a final all in freshness.

Analyses : Degree : 13,35 % vol. – Total Acidity : 3,51 g/1 – pH : 3,37

 

Bordelaise bottle 300 cl (Jéroboam) – 52,00 euros
Bordelaise bottle 150 cl (Magnum) – 27,50 euros
Bordelaise bottle 75 cl – 11,00 euros

CHATEAU DE POURCIEUX
A.O.C. Côtes de Provence
Cuvée Classique ROSÉ 2018
Gold Medal, Concours Général Agricole Paris 2019

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 and local factors : altitude, 300 meters, proximity of the Sainte-Victoire mountain which provides shelter from the violent intrusion of the chill “Mistral” wind on its way from the Alps to the Mediterranean…

Yield :approximately 35 hectoliters per ha (1 hectare = 2.47 acres)

Harvesting : mechanical using a Braud 2420 harvester equipped with the latest articulated harvesting head, equally respectful of the fruit and the vine. Harvested early in the morning sometimes at night in order to preserve the freshness of the harvest.

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. Each “tasting” is subjected to concerted deliberation involving our “œnologiste” and “maître de chai”.

Comments : pale pink with litchi reflections, this wine opens with complex notes of exotic fruits (mango and lychee), peach and orange peel and some floral notes (jasmine). Its well-built mouth reveals an explosive fruit (raspberry, lychee, passion fruit) and persistent that leaves an impression of volume. The gourmet finish ends on a beautiful freshness.

Analyses : Degree : 13,35 % vol. – Total Acidity : 3,51 g/1 – pH : 3,37