AOP Côtes de Provence – In organic conversion
Technical sheet Clos Peyrassol Rosé
Produced only in the best vintages since 2009, this cuvée comes from Clos Peyrassol, one of the most beautiful plots on the estate, surrounded by low stone walls, at the foot of the Templar buildings.
Clay and limestone from the Triassic period, with a high proportion of pebbles, at the heart of a doline surrounded by dry stone walls.
The 2021 vintage
To say that the 2021 vintage was a long and quiet river would be a sweet joke! However, Peyrassol went through the ordeal without suffering adversity.
At the end of April, a historic frost from the northwest (-9°) hit the region. The vines, late, have not really bud. The loss was minimal.
Not a drop of rain all summer long! Deeply rooted, the Peyrassol vineyard has rather well resisted.
In mid-August, a fire of rare violence broke out in the plain of Le Luc, sowing desolation in its path. The mistral wind was kind for Peyrassol and repels the fire in the direction opposite.
At the beginning of September, a hail storm destroyed the entire harvest of the village of Pignan, just a few miles from the estate. Our hills have blocked this cloud!
Finally, floods ravage all the surrounding municipalities… but stop at the gates of Flassans!
And at the end, the ultimate reward with an exceptional quality of musts and wines.
With an extremely pale pink colour, this emblematic cuvée cultivates elegance, finesse and concentration. A lacey wine, with aromas of white cherry blossom, citrus and white fruits (peach, pear). The fresh and generous palate immediately delivers a complexity typical of great wines. The aromas are gradually released and intermingle to offer all the expression of the grape varieties of Provence on their favourite terroirs. Built around the acids of the grape, very long on the palate, this wine is elegantly prolonged by bitterness and dosed salinity.
40 % Cinsault – 30 % Grenache – 30 % Tibouren
Delicate pneumatic pressing, careful separation of the juices, traditional vinification in temperature- controlled stainless steel vats and stoneware jars.
Its delicacy will enhance the light freshness of a sea bream carpaccio or the lamb’s lettuce fragrance of a squid ceviche.
Agriculture in organic conversion. Sowing of cereals in the inter-rows to encourage soil life, harvesting at dawn, precise choice of a harvest date respecting the fruit.
At the end of fermentation, a light racking in the clear allows only the best of the lees to be kept. The small volumes raised in jars allow an intimate contact with the lees and an easier natural evolution of the aromas and balance on the palate.
Perfect to drink today, it can be kept for another 2 years.