The deep loamy soil at Chateau Pegau has a similar geographical profile to others in the surrounding area.
Manual grape harvests, with strict sorting of the bucket both in the tractor and in the dumpster. The grapes are then pressed and kept in stainless steel tanks. The grape juice is cooled for 24 hours and then racked to remove the lees. The temperature is progressively increased for the clean grapes juice to be fermented at 14⁰C. Next, moderate amounts of yeasts, tartic acid and sulphur are added. The slow fermentation takes place over 15 days, followed by cooling and racking.
This wine is pink salmon in color, bright and clear. Peaches and red currants on the nose. Cool on the palate, with fresh acidity and a good length. This wine is best enjoyed the year after it is bottled. Excellent as an aperitif or as an accompaniment to dishes such as cod in a cream sauce. It will also go well with vegetables in a velouté sauce.
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