Brilliant colour with deep purple nuances. Fine, elegant nose with floral notes of iris, violet and peony. Soft and round on the palate with lovely length revealing floral and dark berry flavours of blueberry and blackcurrant.
The wines are fermented using indigenous yeasts and the grapes are crushed gently by foot in order to extract tannin and flavour. The Brouilly undergoes classic Burgundian fermentation rather than carbonic maceration. The must is treated gently with some foot treading for gentle extraction. It spends around six months in large vats prior to bottling to add roundness.