Harvesting of this wine is done manually, in whole bunches, from vines that are over 20 years old. Semi-carbonic maceration lasts from six to eight days and malolactic fermentation is conducted at temperatures between 26 to 28 degrees Celsius (79 to 82 degrees Farenheit) in stainless steel tanks.
Brouilly, the most southerly of the Beaujolais “crus”, is also the most exuberant. It is the biggest “cru” in terms of volume and the most extensive. Its vines form a cordon around the base of the impressive Mont Brouilly, stretching over the six communes of Odenas, Quincié, Cercié, Saint Lager, Charentay and Saint Etienne la Varenne.
A wine that lends itself to all occasions, from the aperitif to the cheese board, this wine works with appetizers and charcuterie -- as well as roasted poultry, pork chops, and lasagna.
PRODUCER: Georges Duboeuf
REGION: A.O.C. Brouilly
GRAPE VARIETY: 100% Gamay
RESIDUAL SUGAR: 1.4 g/l
TOTAL ACIDITY: 4.90 g/l
2016: 91 Pts - James Suckling, Feb 2018
2015: 92 Pts - James Suckling, Feb 2017