Le Pigeoulet

Described by the Bruniers as their Bistrot wine this Vin de pays de Vaucluse IGP is made from 80% Grenache, 5-10% Syrah, 3-10% Cinsault, 5-7% Carignan and a small amount of Cabernet Sauvignon. Sourced, 65-70% from 11 hectares at Caromb with the balance, 30-35% from Châteauneuf on the route de Roquemaure. The grapes are all hand harvested, destemmed and then they undergo a 2-3 week vinification in concrete vats. After malolactic fermentation the wine is aged in large barrels for 6 months and is then bottled without fining or filtration.