Cote de Brouilly
- Red
- Gamay
Winemaking Information
A pied de cuve is harvested early to kick start fermentation. Grapes are manually sorted then destemmed. A four week maceration takes place in concrete tanks, where the wine also ferments and ages. S02 additions are 1/2 grams per hectoliter after malolactic fermentation and 1/2 grams at bottling.
SO2: During winemaking, at bottling
Fining/Filtration: Light filtration at bottling (non-sterile)
Vineyard Information
Appellation: Côte de Brouilly
Soil Composition: Granite
Farming: Sustainable
Fun Facts: All of Jean-Paul's cru bottlings feature different labels to highlight their inherant differences.
Thanks to importer Louis/Dressner for details above