Deep purple. Aromas show pleasant spices and small fruits such as blackcurrant and blueberry. The mouth, dominated by ripe black fruits aromas, reveals a nice balance and silky tannins. Rich and generous with an impressive long finish.

The grapes were not destemmed before being placed in a concrete vat by gravity. Maceration for around 15 days with frequent over-pumping. The temperature was maintained at 28°C to extract the color and the fruit for the necessary suppleness and sweetness to counter-balance the very mineral terroir. The wine was then matured and aged in vat on fine lees.

The appellation “Côte-de-Brouilly” was first authorized in 1934 with the vineyard owners on the Brouilly hillside concerned that the wine would lose its identity with the recent extension of the “Brouilly” appellation. Côte-de-Brouilly is considered richer and more structured in style than Brouilly.