Peyrassol : Cuvée des Commandeurs 2025

Characteristics and Tasting Tips for the "Cuvée des Commandeurs" 2025 from Peyrassol

Tasting notes

Appearance
The wine reveals a beautiful golden hue, brightened by subtle green highlights.

Nose
The aromatic bouquet offers a beautiful harmony of white flower and pear fragrances. The whole is delicately underscored by citrus notes and a luscious touch of acacia honey.

Palate
On the palate, this wine is at once light, silky and full of vivacity. Particularly thirst-quenching and easy to drink, the palate stretches towards a refreshing finish, subtly marked by citrus notes.

Food and wine pairing

This white wine pairs wonderfully with summer salads, raw fish carpaccio or grilled fish, as well as with Mediterranean vegetables marinated in olive oil.

Serving and cellaring

For optimal enjoyment, it is recommended to serve this wine at a temperature between 10 and 12°C.

The Freshness and Aromatic Purity of a White Wine from Côtes de Provence

The estate

Founded in 1204 by the Knights Templar, the Commanderie de Peyrassol is a historic estate in Provence. Purchased in 2001 by Philippe Austruy, its current owner, it is now managed by Alban Cacaret. This singular place stands out for its commitment to organic farming and its vast open-air park of contemporary art sculptures. Combining ancient heritage with a modern vision, Peyrassol produces wines renowned for their aromatic precision, faithfully reflecting the characteristics of their high-altitude terroir.

The vineyard

Located in the heart of the Côtes de Provence appellation, the vineyard flourishes on the foothills of the Massif des Maures, at an altitude ranging between 220 and 350 metres. The vines, farmed organically, are planted on clay-limestone soils rich in gravel. This high-altitude terroir, combined with a Mediterranean climate, helps preserve beautiful natural acidity and ensures the freshness of the grapes.

The vintage

The year began with a cool, damp winter, followed by a spring marked by stormy rains. The summer season proved particularly hot, punctuated by two successive heatwaves in July and August. Thanks to the water reserves in the soils, the vines were able to cope with these demanding climatic conditions, allowing for the harvest of berries with great freshness.

Vinification and ageing

The grapes are harvested mechanically at night in order to preserve all the aromatic freshness of the berries. Vinification is carried out traditionally in stainless steel tanks at controlled temperatures. Finally, the wine benefits from a short maturation of a few months on fine lees in stainless steel tanks, giving it its silky texture.

Grape varieties

Rolle (95%) and Ugni Blanc (5%).