La cuvée LE PÉROU

Le Pérou est un breuvage d’une gourmandise étonnante (12,5 °C). Un vin de soif aux tanins discrets et élégants. C’est une corbeille de fruits passant des agrumes aux fruits rouges pour finir sur le fumé dû à la chaleur de son micro-climat. Vin aérien, vibrant, gouleyant ! Le format magnum est bien adapté.

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Le Pérou is an astonishingly delightful and drinkable wine with discreet and elegant tannins. Imagine a basket of fruit, going from citrus flavors to red berries, to finish with a hint of the heat of its sandy microclimate. A light, vibrant wine. The magnum format is perfect for showing-off its strengths.

  • Plateau of aeolian sand | Principal rock: flint and limestone
  • 35 years old | Cabernet Franc 100%
  • Hand-picked harvests | 38 hl / ha
  • Destemmed, indigenous yeasts, sulfur-free vinification
  • Bottled in déc 2020

Livraison offerte à partir de 4 cartons ( 1 carton = 6 Bouteilles ou 3 Magnums )


Plus de détails

Terroir : Quaternary aeolian sand with flint, sometimes at the surface, sometimes down to 1.5 meters deep. Le Pérou,the only parcel surrounded by woods, the plot benefits from an unique micro-climate (25 mm less rainfall compared to the plots in the neighboring valley). The parcel of le Pérou is classified Natura 2000; one can find red cicada and azure du serpolet there, and also wild oregano.
Examples of pre-harvest work : Guyot Poussard pruning, light hoeing around the vines, de- budding and light thinning of the vines.
Harvest : Manual harvesting at night to start the fermentation at low temperature. Manual sorting of the grapes in the cellar, de-stemmed but not crushed, and put directly in the tank. Light soaking, or infusion, of the grapes.
Harvest: Manual harvesting at night to start the fermentation at low temperature. Manual sorting of the grapes in the cellar, destemmed but not crushed, and put directly in cement tanks. Light maceration infusion style.
Winemaking process : Traditional with native yeast without sulfur, light soaking, no wine collage.
Bottling : To obtain the desired result, light filtration and minimum addition of sulfur right at the time of bottling. Bottling handled by a subcontracted specialist to ensure that only a minimum of oxygen enters during the process.

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