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Appellation
: Brouilly
Stock
: Gamay
Soil
: granitic sand
Cut
: Gobelets |
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Wine-
making process :
An unconditional wood-netting ( see
Beaujolais), a slow maceration of
grape skins to improve the development
of the tannin ( polyphenolic compounds
that give wine a bitter, dry, or puckery
feeling in the mouth) (9 to 15 days
). A control of the temperatures at
28°C ( 82.4 F) for 4 to 5 days
and then at 220°C ( 428°F)
to finish fermentation. One pressing
and two rackings to eliminate the
biggest sediments and the risk of
bad tastes. Allowing the wine to remain
in a vat for 6 months before the filtering
and the bottling. |
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Comments
on the tasting :
A deep ruby red colour. A strong red
prune - fruity nose. An intense, round,
closed and full-bodied palate. It
is sold with the screwcap closure
system. You'll be completely satisfied
with it during its ten year - preserving. |
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