Alcohol: 15%
Grape(s): Grenache, Mourvèdre, Syrah, Cinsault, Cournoise, Terret noir, Vaccarèse, Muscadin
Localization: Chateauneuf du Pape, Rhone Valley, France
Tasting Notes: A generous wine with a real potpourri of flavors - blackberry, raspberry, cherry, and strawberry swirl with cinnamon, overtones of toasted nuts, and vanilla beans. The silky feel with ripe tannins combines strength and power with fullness and sweet flavors.
The Domain: In 1855, the head of Domaine Pécoul, Antoine, and his wife, Sophie, purchased 5 hectares of land and started growing grapes. Their sons continued the family business. engaged in the expansion of vineyards and planting new varieties. In 1950, Rene and Lui Pekul invested heavily in the family business. They acquired new vineyards and began to engage in the implementation of its products.
In 1989, a nephew of Rene and Louis, Frédéric Charvin, joined the common cause and created his own company called Domaine de Pignan. He modernized agricultural equipment, vineyards planted with new varieties, as well as the renovated basement and expanded it.
During harvest the grapes are sorted and picked by hand at a very advanced technological maturity to obtain aroma well mature (we always wait for the proclamation of the harvest to cut our vine). The vines, once sorted and harvested, are subjects of the greatest attention before being transformed into a divine nectar. It is a serious and expensive work. Our tippers for the harvest are carried to our cellar.
The pressing: this intervention consists in bursting open the vine in order to extract the pulp and the juice. Then they are put into concrete vat after 95 % of stratching.
The maceration: lasts 15 to 21 days on average. Reassembly and release daily. The control of the temperature is done several times a day, it must be kept between 28 and 30 degrees. The drop beyond these temperatures is made with a refrigerator system. After this period of vatting time and fermentation, the must has been transformed into wine. The alcoholic fermentation is a very important stage in the elaboration of the wine because at this moment the added yeasts transform the sugar of the vine into alcohol. The flow occurs, then the pressing, this stage consists in going through the bunches of grapes into the wine press (type pneumatic Bucher) in order to leave them from. the vat and to obtain the guise.
Afterwards, when the wine is finished, we put it in oak barrels and tuns between 12 and 18 months, this time passed, the wine is bottled.
