Appellation
: Côte
de Brouilly
Stock
: Gamay
Soil
: granite, schists
Cut
: Gobelets |
 |
Wine-
making process :
A slow maceration of grape skins with
wood - netting (see Beaujolais) for
9 to 15 days. A control of the temperatures
during the whole wine - making process
in order to increase the intense flavour
of this wine and get an appropriate
finish . A pressing followed by 2
rackings to eliminate the risk of
bad taste ( lees...). Allowing the
wine to remain in a oak barrel for
6 to 8 months to give a slightly woody
taste. |
 |
|
Comments
on the tasting :
A strong purple colour. A fresh grape
and iris nose. A very subtle palate
with numerous flowery fragrances and
a tannic intensity at the end, all
this giving a very special body to
this wine. It can age for 5 to 10
years and will go well with meat in
sauce dishes. |
