Domaine le Grand Saint Charles - Saint Pepin

Domaine le Grand Saint CharlesSaint Pepin

The Saint Pepin of Domaine le Grand Saint Charles is a white wine from the region of Quebec.
This wine generally goes well with

Details and technical informations about Domaine le Grand Saint Charles's Saint Pepin.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
13°
Allergens
Contains sulfites

Discover the grape variety: Oberlin

Oberlin noir is a grape variety that originated in France (Alsace). It is a variety resulting from a cross of the same species (interspecific hybridization). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. You can find the Oberlin noir cultivated in these vineyards: Provence & Corsica, Rhône Valley, Loire Valley, Savoie & Bugey, Beaujolais.

Informations about the Domaine le Grand Saint Charles

The winery offers 8 different wines.
Its wines get an average rating of 3.8.
It is in the top 3 of the best estates in the region
It is located in Quebec

The Domaine le Grand Saint Charles is one of of the world's greatest estates. It offers 6 wines for sale in the of Quebec to come and discover on site or to buy online.

Top wine Quebec
In the top 6500 of of Canada wines
In the top 200 of of Quebec wines
In the top 200000 of white wines
In the top 550000 wines of the world

The wine region of Quebec

Quebec (or Québec in French) is the largest province in Canada, spanning nearly 20 degrees of latitude between 44°N and 62°N. While its Severe continental Climate makes viticulture here extremely challenging, there is indeed a flourishing wine industry. Viticulture is largely confined to the very South of the province aLong the international border with the USA. Cold-hardy HybridGrape varieties such as Marechal Foch, Seyval Blanc and Vidal dominate the Vineyards in the region.

The word of the wine: Filling

Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.

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