The Brouilly appellation is the largest and most diverse. All the crus are represented in the complex soils.
Granite is the main substratum in the vineyards. The soils have moderate slopes. There are 4 or 5 limestone hills from the Jurassic period on the eastern side of the AOC.
HISTORY :
Brouilly, the most southerly of the Beaujolais crus , also turns out to be the most exuberant ! It is also the biggest cru in terms of volume and the most extensive. Its vines form a cordon around the base of the impressive Mont Brouilly.
It is said to have got its name from a certain Brulius, a lieutenant in the imperial Roman legion. It is tempting to imagine that the officer, working under Julius Caesar s orders, showed proof of a character as solid and jovial as this most delicious of the Beaujolais crus !
VINIFICATION :
Manual harvest of Gamay Noir with white juice.
Vatting by gravity, in concrete tanks. Maceration in whole grapes for about ten days, including pumping over and delestage, before pressing, to extract the maximum structure and color. The wine is then aged on fine lees in vats.
WINE :
Colour: Bright garnet.
Nose: Beautiful concentration and freshness with notes of ripe black fruits (black cherry) and sweet spices.
Palate: A heady, warm and rich wine thanks to coated tannins. Good persistence.
SERVING SUGGESTIONS :
Brouilly is best appreciated when young, but it may be laid down for 3 to 8 years. It is the perfect accompaniment to roast poultry, duck filet, red meats, cheese. Serve at between 15 to 16°C.
