Winery Petra ViridisSoleil Pierrevert Rouge
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Soleil Pierrevert Rouge
Pairings that work perfectly with Soleil Pierrevert Rouge
Original food and wine pairings with Soleil Pierrevert Rouge
The Soleil Pierrevert Rouge of Winery Petra Viridis matches generally quite well with dishes of beef, lamb or spicy food such as recipes of boeuf lôc lac (cambodia), pastasotto pepper merguez (risotto style pasta) or chicken curry with coconut milk and cashew nuts.
Details and technical informations about Winery Petra Viridis's Soleil Pierrevert Rouge.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Last vintages of this wine
The best vintages of Soleil Pierrevert Rouge from Winery Petra Viridis are 2015, 2016, 2014
Informations about the Winery Petra Viridis
The Winery Petra Viridis is one of of the world's greatest estates. It offers 45 wines for sale in the of Coteaux de Pierrevert to come and discover on site or to buy online.
The wine region of Coteaux de Pierrevert
Provençal AOC of the Alpes-de-Haute-Provence (1998) around Manosque, the highest vineyard of Provence (400–500 m on the Durance hillsides), cool Mediterranean interior climate. Rosés (~53%) based on Grenache and Syrah with Cinsault and Mourvèdre: pale and crunchy with strawberry, raspberry, citrus, garrigue and floral notes, fresh altitude acidity — summery aperitif. Supple, fruity reds. Lively whites from Vermentino, Clairette and Marsanne.
The wine region of Provence
World capital of dry, refined rosé (~90% of production). Pale rose-petal colour, delicate nose of fresh red fruits (strawberry, raspberry, redcurrant), citrus (pink grapefruit), white flowers and a mineral touch, taut and thirst-quenching palate — the Mediterranean aperitif par excellence. Blends of Grenache, Cinsault, Syrah, Tibouren and Mourvèdre. Fleshy Bandol reds from Mourvèdre (leather, garrigue, age-worthy), straight Cassis whites.
The word of the wine: Physiological maturity
The stage of ripeness of the grape berry when it has reached an optimal weight and when the sugar and acidity levels have stabilized.
