Cuvée Prieur Rosé Wine - 2018
The rosé wines from the cuvée Prieur AOP Côtes de Provence 2018 are wines matured in the wood, bringing them silky, fat and roundness to make them wines to accompany gourmet meals. With their notes of melted wood, vanilla and coconut, they will delight all palates.
The elegance and nobility of this cuvée positions our Château Saint-Pierre estate among the greatest vintages of Côtes de Provence. These wines from the marriage of grapes and wood will give birth to products, both tender, powerful and harmonious, testifying to a know-how that has been perpetuated over the generations.
The harvest is manual. The berries macerate in tanks overnight. The fermentation temperature is adapted according to the maturity of the grape as well as the quality of the vintage. This wine is aged in oak barrels for 2 to 4 months on fine lees. Regular batonnage for a few months accentuates its roundness and fatness.
90% Grenache: Originally from Spain, Grenache is a grape variety that has found its mark in hot, dry and sunny climates to reach full maturity. He then produces high quality wines, rich in alcohol, full-bodied and sweet. It will bring aromas of strawberry, spices, coffee, blackberries and dried fig.
10% Cinsault: Originally from Provence, Cinsault is a black grape with large berries with white flesh, which likes sunny and dry climates as well as poor soils. It produces wines with low acidity, low alcohol content and low color, which favors blends for wines to be drunk quickly. It will bring touches of raspberry, almond and hazelnuts
Color: The pink prior has a salmon color with tender reflections
Nose: This wine has a fine, complex nose, with toasted, smoky aromas, then evolving towards rose, raspberry and a finish of coconut and almond.
Taste: This rosé offers a harmonious mouth revealing a velvety wine, of great fullness and very persistent. It offers a finely vanilla finish with notes of melted wood, which does not mask the typicity of this wine.
Food and wine pairing:
This cuvée is perfect when served with a mushrooms poultry (Chapon aux morilles), a chicken stuffed with foie gras or a ploutry supreme.
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