CHATEAU DE POURCIEUXA.O.C. COTES DE PROVENCE - SAINTE VICTOIRE
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
Bronze Medal at the Concours Général Agricole 2018 Paris
Guide Hachette 2019 : 2 stars and coup de cœur
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 : as is true of our white wines, in order to make the most of its fresh an lively fragrance, our rosé is best appreciated during the year following its vinification. 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, soup of small red fruits. It goes without saying that this is a perfect accompaniment for provençale and asian cuisines.
Analyses : Degree : 13,35 % vol. – Total Acidity : 3,51 g/1 – pH : 3,37