Size: 12/750 ml
Grape Varieties: 40% Grenache and 60% Cinsault
Manual harvests followed by in-vat maceration for 18 hours. The temperature rigorously maintained at 14°. Pressing is gentle. The press juices are separated. The next 24 hours are devoted to the natural decanting of the juice, to eliminate all undesirable herbaceous or mineral particles. Alcoholic fermentation at 20°C. Malolactic fermentation blocked, to preserve intact all its freshness. The wine is stored in vats before bottling. Typically Provençal, it remains a benchmark. The white wine offers up wonderfully intense floral aromas, the rosé is very fruity and the red still supple and easy to drink.
A color of elegant robe with some salmon-pink highlights. Powerful nose, white peach with spicy notes, evolving towards candied apricots, guava, exotic fruit. Great fullness in the mouth, a rich wine with great character, excellent aromatic length typical to the unique terroir of Château Saint Pierre. Its innate character is a perfect match for Mediterranean-style cuisine.