What if reducing the alcohol content of a wine could increase its gustatory qualities?
This is the observation of Vincent and François Pugibet in the face of a chronic increase in the alcohol content of wines. They then imagined wines at only 9%, as our grandparents used to drink, but meeting today’s quality requirements.
To do this, they cultivate world-renowned grape varieties harvested at full maturity. Correcting the alcohol will reveal the aromatic potential and increase the freshness.
This marriage of tradition and innovation has given rise to a unique “Plume” vintage that is perfectly suited to the demands of modern life and delights even the most discerning gourmets.
Red wine 9% vol.
Rosé wine 9% vol.
White wine 9% vol.
|Syrah 50% et Grenache 50%|
|Aromas of ripe red berries. Tender, lively and spicy on the palate.|
|Grilled meats, cold cuts, white meats and some fish.|
Aromas of fresh fruit. Fresh and lively on the palate.
|Aperitifs, mixed salads, grills and tomato-based dishes.|
|Aromas of ripe fruit, citrus fruit and grilled notes. Fleshy and tangy on the palate.|
|Aperitifs, pasta dishes, fish and shellfish.|