Presentation
Located north of Aix-en-Provence, Château Pigoudet is a flagship estate of the Coteaux d’Aix-en-Provence. Its vineyards, bathed in sunlight and swept by the Mistral, enjoy a climate ideal for crafting fresh, refined wines. The estate practices sustainable viticulture, managing soils with care and using limited inputs. Night harvesting ensures that grapes retain their delicate aromatics and freshness. Renowned for its elegant rosés, the estate also produces subtle whites and well-balanced reds. The wines reveal notes of red berries, citrus, and white flowers, and reflect the vibrancy and charm of the Provençal terroir.
Terroir
Clay-limestone soil.
In the vineyard
Sustainable vineyard management includes shallow soil tilling to support biodiversity, careful pruning, canopy management, and yield control to ensure balanced ripeness. Grapes are harvested at night to preserve aromatic freshness and avoid oxidation.
Harvest
Night harvest, mechanically picked.
Winemaking
The grapes are fully destemmed and undergo a 15-day cold settling phase (juice with pre-fermentation at 0°C), followed by fermentation at a controlled temperature of 14°C in stainless steel tanks.
Ageing
Fermentation and ageing take place in oak barrels for 6 months, giving the wine a unique profile that combines fruit and wood influence.
Varietals
Grenache : 50%
Syrah : 33%
Cabernet sauvignon : 17%
Specifications
Production volume : 293000
Age of vines : 28 years old
Serving
Serving temperature: 12°C
Ageing potential
3 to 5 years
Tasting
Visual appearance
A bright, lightly intense salmon-pink colour with subtle bluish hues.
At nose
Still slightly marked by its barrel ageing (which will mellow in the coming months), the nose blends citrus aromas with delicate vanilla notes.
On the palate
Refined and elegant, the wine delivers subtle fruity and woody nuances. The finish is a delightful contrast of vanilla smoothness and citrus freshness.
Food pairings
A surprising rosé vinified and aged in oak! It pairs wonderfully with grilled red meats, but also with more refined dishes like foie gras or shellfish, bringing both character and elegance to the table.
