Finesse and complexity
Pierre Chavin is the house’s eponymous range. It offers a mosaic of possibilities. The tasting begins with a floral “range of grape varieties”. Its famous blend of Sauvignon Blanc has won over many consumers.
The Pierre Chavin Collection is
Authentic
Organic
Vegan
As a strong brand, it offers more than a standard adaptation, offering instead a bouquet of flowers on dining tables and in uninhibited aperitifs.
The journey continues with organic, woody grape varieties, or developed with complexity.
The products are heading in the direction of fashionable designations such as rosé de Provence. Pierre Chavin is a resolutely white and rosé product line to meet the finesse of the palate.
Collection
Pierre Chavin
Tasting notes
Chavin Côtes de Provence Rosé is made from organically grown grapes that give it a pure, fruity character making it instantly appealing. It is a lively and elegant wine with tangy aromas of lemon and juicy red fruits that has won many awards.
Production process
Harvested at night to take advantage of low temperatures. Direct pressing and fermentation at low temperatures of between 16° and 18° Celsius. Aged on fine lees in stainless steel vats.
Cellaring potential 2 years
Packaging Bottles of 75cl
Serving temperature 6° to 8° Celsius
Tasting notes
Complex and intense, with a nice nose of exotic fruits. These aromas are found from the first moment, lively and clear, opening up to a rounded palate coated with ripe fruit.
Production process
Harvested at night to take advantage of low temperatures. Pneumatic pressing, fermentation at low temperature. Aged on fine lees in stainless steel tanks.
Cellaring potential 2 years
Packaging Bottles of 75cl
Serving temperature 6° to 8° Celsius
Tasting notes
Complex and intense, with a nice nose of exotic fruits. These aromas are found from the first moment, lively and clear, opening up to a rounded palate coated with ripe fruit.
Production process
Harvested at night to take advantage of low temperatures. Pneumatic pressing, fermentation at low temperature. Aged on fine lees in stainless steel tanks.
Cellaring potential 2 years
Packaging Bottles of 75cl
Serving temperature 6° to 8° Celsius
Tasting notes
Rosé with a delicate salmon pink colour and brilliant reflections. Expressive and fruity nose, with aromas of raspberries and red fruits. The mouthfeel is full of roundness and freshness, balanced by a pleasant acidity.
Production process
Harvested at night to take advantage of low temperatures. Pneumatic pressing, fermentation at low temperature. Aged on fine lees in stainless steel tanks.
Cellaring potential 2 years
Packaging PET bottles of 75cl et 18,7cl
Serving temperature 6° to 8° Celsius
Tasting notes
A deep colour, a fine and precise nose, strongly aromatic with notes of blackcurrant, black berries and cedar. Pierre Chavin enchants with a classy mouthfeel which does not lack concentration and power. Its rich and structured palate gives way to a slightly spicy finish. This is a wine with an assertive style.
Production process
Traditional vinification. Aged in thermo-regulated stainless steel tanks with 20% of the blend in French oak (medium toast).
Cellaring potential 2 years
Packaging Bottles of 75cl
Serving temperature 14° to 16° Celsius
Tasting notes
A deep colour, a fine and precise nose, strongly aromatic with notes of blackcurrant, black berries and cedar. Pierre Chavin enchants with a classy mouthfeel which does not lack concentration and power. Its rich and structured palate gives way to a slightly spicy finish. This is a wine with an assertive style.
Production process
Traditional vinification. Aged in thermo-regulated stainless steel tanks with 20% of the blend in French oak (medium toast).
Cellaring potential 2 years
Packaging Bottles of 75cl
Serving temperature 14° to 16° Celsius
Tasting notes
Rosé with a delicate salmon pink colour and brilliant reflections. Expressive and fruity nose, with aromas of raspberries and red fruits. The palate is full of roundness and freshness, balanced by a pleasant acidity.
Production process
Harvested at night to take advantage of low temperatures. Pneumatic pressing, fermentation at low temperature. Aged on fine lees in stainless steel tanks.
Cellaring potential 2 years
Packaging Bottles of 75cl
Serving temperature 6° to 8° Celsius
News
Pierre Chavin
