Definition: Pierrevert (coteaux-de-)

Provence region. Production area located on the right bank of the Durance valley, more precisely within the municipalities of Corbières, Gréoux-Les-Bains, Manosque, Montfuron, Pierrevert, Quinson, Sainte-Tulle, Saint-Laurent-du-Verdon, Saint-Martin-de-Brômes, Villeneuve and Volx, in the Alpes-de-Haute-Provence department. Classified as an AOC in 1998. Area under production: just over 400 hectares. White grape varieties: Clairette, Grenache, Roussanne, Ugni and Vermentino. Marsanne and Piquepoul are no longer authorised in new plantations. Grenache and Vermentino must together represent a minimum proportion of 50% from the 2006 harvest onwards. These white grape varieties can also be used to produce rosé wines in a maximum proportion of 20%; black varieties: Grenache and Syrah, a minimum of 70% together for red wines or a minimum of 30% separately; secondary varieties: Carignan and Cinsaut. Vinified as follows: 10% white, 30% rosé and the majority red. White wines must be a blend of at least two varieties, none of which may exceed 70% of the blend. Rosé wines must be made from a blend of at least two grape varieties, including at least 50% Grenache Noir and at least 20% Syrah. Storage: white and rosé wines should be drunk young; red wines can be kept for 4 to 5 years. Ideal serving temperature: between 8 and 10°C for whites and rosés; between 16 and 17°C for reds. Pairings: rosé with cold meats, with or without raw vegetables; red with grilled red meat.