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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
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