Product description
Terroir
The vineyard overlooks the sea, covering terraces upon terraces up to 300 metres altitude, on slopes forming a vast amphitheatre. It is planted on a very old, and highly calcareous, Triassic ground. This very special location, complemented by a bold blend of grapes gives this Rosé its personality, its complexity and elegance.
Winemaking
The CINSAULT is pressed directly. It brings the fat and fruit. The saignée method (drop of juice) and pressing is used on the MOURVÈDRE. It gives a good structure, freshness and complexity. The two varieties are blended before fermentation. Long fermentation (25/30 days) in stainless steel vats. Controlled temperature, but not too low: an average of 22 °C. Aged in vats for 6 months, to preserve the freshness of the aromas.
Tasting
Rosé 2015 opens with a lovely bouquet of citrus fruit, with nice notes of bitterness, bright and fresh. Mourvèdre on calcareous soils brings power and elegance while Cinsault more roundness, juice and fruit. A gourmet rosé with Mediterranean accents, spicy and colorful. Serve on plates of rock fish, sea urchins, bottarga, anchoïade but also with saffron spice, curry .... La Bouillabaisse !!! It also perfectly accompany your ham plates Ibèric ...
Vintage
The year 2015 was particularly hot on average, but without scorching effect either heat peak in our regions. An evolution consistent temperatures from the beginning of spring. It was dry, but no stress for the vine because the groundwater had been met heavy rains of winter. The limestone has the ability to absorb and retain water. The harvest starting in late August and ends at the 25 September.
The vineyard overlooks the sea, covering terraces upon terraces up to 300 metres altitude, on slopes forming a vast amphitheatre. It is planted on a very old, and highly calcareous, Triassic ground. This very special location, complemented by a bold blend of grapes gives this Rosé its personality, its complexity and elegance.
Winemaking
The CINSAULT is pressed directly. It brings the fat and fruit. The saignée method (drop of juice) and pressing is used on the MOURVÈDRE. It gives a good structure, freshness and complexity. The two varieties are blended before fermentation. Long fermentation (25/30 days) in stainless steel vats. Controlled temperature, but not too low: an average of 22 °C. Aged in vats for 6 months, to preserve the freshness of the aromas.
Tasting
Rosé 2015 opens with a lovely bouquet of citrus fruit, with nice notes of bitterness, bright and fresh. Mourvèdre on calcareous soils brings power and elegance while Cinsault more roundness, juice and fruit. A gourmet rosé with Mediterranean accents, spicy and colorful. Serve on plates of rock fish, sea urchins, bottarga, anchoïade but also with saffron spice, curry .... La Bouillabaisse !!! It also perfectly accompany your ham plates Ibèric ...
Vintage
The year 2015 was particularly hot on average, but without scorching effect either heat peak in our regions. An evolution consistent temperatures from the beginning of spring. It was dry, but no stress for the vine because the groundwater had been met heavy rains of winter. The limestone has the ability to absorb and retain water. The harvest starting in late August and ends at the 25 September.
- Characteristics
- Producer info
Producer
Chateau de Pibarnon
Wine color
Rose
Wine style
Still
Country
France
Sweetness
Dry
Region
Cotes de Provence
Vintage
2015
Volume (ml)
3000ml
Alcohol by volume
13.50%vol
Intl grape variety
Cinsault, Mourvedre
Special Wines
Magnum and more
