Chateau Saint-Pierre, 4ème G.C.C 2016 j-l-wolf The palate is layered and

The palate is layered and structured

picked by hand and crushed in small batches

with the difference being that a small amount of residual sugar is left in while the former is fermented dry

and gentle tannins

neutral oak and then spends up to 48 months on lees

Chateau Saint-Pierre, 4ème G.C.C 2016 j-l-wolf The palate is layered andThe history of the St Pierre wine estate dates back to the 16th century. In 1981 Henri Martin, bought the residence of Chteau Saint Pierre and the vineyard a year later. On his death in 1991, his daughter Franoise and J L. Triaud his son in law continue his work. The terroir is bordered by gravel gnziennes. The homogeneous subsoil consists of iron dross, marl and gravel. The vineyard in one piece is made up of domed ridges, extended by an inner