Ascensio Ventoux

Serve at 18°C (64°F) with powerful meat dishes, long macerated sauces (daube provençale, bœuf bourguignon) or venison or game (lièvre à la Royale).

Clay and limestone with big scree. We work our vineyard according to biodynamic practices since 2015.

The harvest takes place in October at full maturity and is only partially destemmed: 30% of whole cluster are kept. Long maceration (1 month), slow extraction and fermentation in a raw ciment vat. No fining agent and aging in oak. Bottled at the Château.

Chateau Pesquié is the story of three generations of passionate winemakers. Odette and René Bastide, took over the vineyard in the beginning of the 1970’s and restructured a large part of it. They used to bring their grapes to the local Cooperative. Edith and Paul Chaudière, René & Odette’s daughter and son-in-law, decided to give up their medical careers to take over the family estate in 1985. They traveled in many wine regions (in France, Spain, Germany, the US, etc.), became sommeliers and worked on terroir selection... This led them to create their own winery in 1990, first vintage of Château Pesquié. By then, it was one of 10 independent wineries: there are now more than 120. Fred and Alex Chaudière, the two sons of Edith & Paul, have taken over gradually since 2003 with the firm objective to take it to the next level and show the world how amazing the Ventoux terroir is!