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Château Grand-Puy-Lacoste

Château Grand-Puy-Lacoste

Founded as part of the "Grand Puy" hill (a gravelly rise ideal for vines), the winery was split in 1750 into Grand-Puy-Lacoste and Grand-Puy-Ducasse (both classified in 1855). It is renowned for hand-harvesting, gravity-fed fermentation, and extended maceration (25–30 days). Fermented in stainless steel vats with temperature control, it went on aging for 16–18 months in French oak (60% new) for subtle spice and polish.

2 products