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BROUILLY
Lieu-dit "LA CHAIZE" Monopole
Soil/Topography
Magnificent steep hillside behind the Castle.
The soil is made of porphyroid granite which gives elegance and length to the wines produced on this terroir.
Winemaking process
Plot vinification (100% Gamay noir)
Destemming: 100% Destemmed
Yeasts type : wild
Maceration : Cold soak for 2 days. 20 days in stainless steel. Pumping over and offloading. No treading. SO2 addition after MLF & at bottling
Maturation : 18 months in a Taransaud oak vat
Destemming: 100% Destemmed
Yeasts type : wild
Maceration : Cold soak for 2 days. 20 days in stainless steel. Pumping over and offloading. No treading. SO2 addition after MLF & at bottling
Maturation : 18 months in a Taransaud oak vat
Technical notes
Ingredients : Grapes & sulphites
Calories : 100 kcal/12cl
Alcohol content : 14,82%
Total acidity : 3,68 g/L
SO2 Total : 64 mg/L
Residual sugar : 1,7 g/L
Tasting notes
Color : Deep ruby with purple highlights
Nose : Shimmering scents of lily and viola, notes of black cherry, spices
Palate : The juice is fruity with a delicate finish. The granite gives off the scent of stones heated by the sun. Great texture and ageing potential
Service temperature : 59°F
Awards
95/100
James Suckling