Pierre farms 14 hectares of vines in and around Cote-Rotie, but unlike many of his neighbors he has not become a familiar name on global restaurant lists. His roots are humble: he studied winemaking in Burgundy before returning to his home region of the Rhone Valley where he began to slowly acquired some land (he has no family land inheritance). For the first few years he did everything himself, farming, winemaking, everything. But in 2013 he brought on an assistant so that he could begin converting his parcels to organic farming. They are now a 3 person team, so not exactly Guigal scale yet.
Earthy , Minerally , Rich