Château Peyrassol rosé AOP Côtes de Provence

This blend comes from the oldest grapes in the domaine. Their low yield produces full-bodied grapes which bear the hallmark qualities of the terroir.

Vinification and aging

The grapes (Syrah, Cinsault, Grenache, Ugni Blanc and Rolle) are picked when the temperature is coolest and are rapidly transported to the wine store to be vinified at the peak of their freshness. During these operations the juice is protected from oxidation. The wines are then aged in stainless steel vats for 6 months.

Tasting

Pale in colour, with soft rose-tinted overtones, Château Peyrassol radiates freshness. Its subtle nose of citrus, vine peach, apricot and fine floral notes is inviting. It has a beautiful, dense palate, delicate and lively, and is notable for its balance and full body, punctuated by a long, fruity finish.
It is the perfect accompaniment to fish soups, carpaccios and all varieties of grilled fish, but will also add sparkle to red berry desserts.

Château Peyrassol red AOP Côtes de Provence

Vinification and aging

60% Syrah, 40% Cabernet Sauvignon. Environmentally-friendly sustainable growing. Individual varieties harvested by hand. Yield : 40hl/Ha.
Selective hand-sorting of the harvest. De-stemming and pressing. Traditional vinification by individual grape variety. Two weeks of vatting.

Tasting

With the Syrah being predominant, this wine has a deep ruby red colour. It has a discreet nose with aromas of red fruits, raspberries and blueberries. In the mouth, its fine structure and harmonious tannins reveal notes of fresh fruits and spices, with a peppery finish.
Grilled marinated veal with grilled vegetables, beef carpaccio with olive oil, lemon and rosemary. In summer, you can happily serve it cooled (15°).

Château Peyrassol blanc AOP Côtes de Provence

Vinification and aging

Harvesting of the oldest grapes from selected plots. Low-yield (30hl/Ha) environmentally-friendly sustainable growing. Individual varieties harvested by hand in 30 Kg crates. Selective hand-sorting of the harvest. De-stemming, skin maceration. Pressing and decanting into new casks. Cask fermentation at a controlled temperature (18°C). Aged in casks for 7 months and stirred on fine lees once a week.

Tasting

Pale yellow in colour. The nose is complex and conjures up exotic fruits (grapefruit, citrus zest) and white fruits (pear, peach). It also offers a complex palate of well-ripened Mediterranean fruits. A hint of vanilla adds to the complexity of the whole. In the mouth, the balance is constructed around a distinct fruitiness with a fine underlying tension. The mid-palate is both robust and lively, giving it a good length in the mouth.
Ideal to drink with scallops with truffles, rib of veal with morel mushrooms, fresh goat’s cheese with olive oil.