Cuvée Grand Millésime

en bouteille 75cl
Cuvée Grand Millésime 2022 75cl

Cuvée Grand Millésime 2022 75cl

26,00€ +1,50€/bt

the bottles 75cl
(box of 6 bottles 156,00€)

This wine is produced only in the best years. It comes from a selection of parcels on the driest soils of our vineyard. There, the grapes are smaller, with concentrated aromas. Vinified separately, they give birth to a full, fleshy wine, which will be aged for 18 months in barrels. Concentration, elegance and finesse characterize this great wine from PÉCHARMANT. It can be kept for 15 years in a good cellar.


Tarifs valables du 1er janvier 2025 au 31 décembre 2025
*dans la limite des stocks disponibles

LIVRAISON UNIQUEMENT EN FRANCE MÉTROPOLITAINE
FRANCO DE PORT A PARTIR DE 230€ de commande

 

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Description

Cuvée Grand Millésime 2014

Médaille d’Argent Concours de Bordeaux Grands Vins d’Aquitaine 2016
Médaille de Bronze Concours Général Agricole Paris 2016

Cuvée Grand Millésime 2015

Médaille d’Argent Concours Général Agricole de Paris 2017
Médaille de Bronze Concours de Bordeaux Grands Vins d’Aquitaine 2017

Cuvée Grand Millésime 2019 

Médaille d’Argent Concours de Bordeaux Vins d’Aquitaine

Cuvée Grand Millésime 2020

Médaille d’Or Concours Général Agricole de Paris 2023

Proprietors: Family PIAT
Director: Côme PIAT

Informations complémentaires

Production

38 hectolitres per hectare – amounting, after due selection of the vinifications, to 12,000 bottles. This Pécharmant is a blend of Merlot (60%), Cabernet Sauvignon (35%) and Cabernet Franc (5%). It is produced from vines planted in the traditional density, to highlight the consequent great richness of the grapes.

The quality of this wine led the family shareholders to invest in closely planted vines (5,800 plants per hectare), so as to show the qualitative potential of all the Tiregand vineyards.
Vinification

is carried out in open vats, with punching of the cap and scrupulous temperature control, followed by maceration of the wine on its crust for a period of about 25 days. The wines are then transferred into barrels before the malolactic fermentation takes place.

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