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.40% Grenache and 60% Cinsault. Elegant robe with some salmon-pink highlights. 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.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.
Château Saint Pierre is above all a beautiful family story. The love of the vineyard and winemaking is passed on from generation to generation and the estate still benefits today from this family transmission. Like a inheritance transmitted naturally, four generations of enthusiasts have followed one another at Château Saint Pierre. All have taken up the family torch with the aim of producing the best quality of Côte de Provence wines by combining terroir and modernity. The four key figures in our vineyard have all left their mark on the history of the Château and the latest generation, still at the head of the estate, is responsible for continuing the family tradition in the rules of the art.