Brouilly “Pierreux”

26.00

Brouilly has a reputation for making more robust full bodied Beaujolais. Jean Paul Dubost finds a middle ground using carbonic maceration, softening the tannins. Making a medium bodied Beaujolais.

Categories: ,

grapes: Gamay

Soil: clay, Limestone and Blue shales

Climate: Semi-continental

Winemaking: Grapes are harvested late by hand. Followed by carbonic maceration for 10 to 12 days. Aged in cement. 

 

Tasting notes:

Robe: Ruby

Nose: Red fruits and cherry

Palate: Medium bodied with hints of red forest fruits and Iris with fine tannins

Finish: medium

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