The wine LES PIGIÈRES is produced from old vines over 60 years old, planted in the eponymous place, in the commune of Gigondas.
Although the Gigondas red wines do not have the same reputation as the wines of Châteauneuf-du-Pape, they are often very close to them in their power and elegance.
The remarkable relief of the Gigondas designation is of tectonic origin, the area having been subjected to a slow and powerful rise of Triassic salt and gypsum. This upwelling caused the layers above the Triassic ones to be torn apart, straightened and verticalised, giving rise to the Dentelles de Montmirail.
Located south of the village of Gigondas, the plots of Les Pigières rest on sand and sandstone dating from the Helvetian period (-20 to -11 My) belonging to the Miocene, and which are covered by the recent Pliocene formations composed of scree, colluvium and river terraces.
It is on these soils of rolled pebbles that the reputation of the robust and generous wines of Gigondas was forged.
The vines of Les Pigières are old vines of about sixty years.
They are cultivated according to the Sustainable Farming principles and the rows are grassed.
Their yield is voluntarily limited to 36 hl/ha.
The grapes are manually harvested and destemmed. They are placed in stainless steel vats to be vinified, variety by variety, in the traditional way, at low temperature.
The yeasts are indigenous and the maceration lasts from 20 to 30 days. Daily pumping over allows a gentle extraction of tannins and color.
At the end of the maceration, the musts are drawn off, tasted and then blended before carrying out an ageing of 10 months in concrete tanks.
The must is then lightly filtered and bottled.
Concrete tank has the advantage of being a neutral container that does not mark the wine and does not add tannic structure, unlike oak barrels where the wood tannins mix with the must.
If the producer gives this wine an aging potential of 3 to 8 years, we could see that the 2013 vintage had kept all its fruitiness and freshness 10 years later. It had even gained in complexity by the development of tertiary aromas of leather and licorice.
| Country | Rhône Valley |
| Color | Red |
| Orange wines | No |
| Clay amphorae wines | No |
| Type | Dry |
| Vintage | 2021 |
| Capacity | 75 cl |
| Variety | Grenache (60%), Mourvèdre (35%), Syrah (5%) |
| Main Grape Variety(ies) | Grenache noir |
| Alcohol rate | 14,5 % |
| Quality Designation | Gigondas |
| Cellar Potential | 10 ans |
| Service advise | 18°C (65°F). Open 1/2hr before serving. |
| Culture Methods | Sustainable cultivation method |
| Fining | No |
| Filtering | Yes |
| Comments | Native yeasts ♦ Maceration for 25 to 30 days ♦ Varieties blending + ageing in concrete tanks for 10 months. |
| Stopper | Natural cork |
Specialized in amphora wines, we offer you a selection of the best white, red and rosé wines vinified in amphorae.
You will find vintages:
- fermented and aged in clay amphorae
- fermented in traditional tanks and aged in clay amphorae
- partially aged in clay amphorae...
...not to mention the rare wines vinified entirely in Qvevris!
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