The fruit for Pierre Precieuse is grown on Kimmedridgien soils. It is pressed whole cluster then fermented and aged in concrete vats, natural yeast only, unfined and unfiltered. This cuvée starts and ends with minerality but the mid-palate is weighty and full of peach, meyer lemon and grapefruit. Pair with a warm goat cheese salad, light meat dishes or sashimi.
Alexandre Bain 'Pierre Precieuse'
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