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| Origine : |
| Beaujolais, France |
| GRAPE-VARIETY : |
| Black
Gamay with white juice |
| WINE AGE : |
| 25 to 60 years |
| soil : |
Granite and very hard,
blue-green shale,
which is
called " Cornes vertes "
or green horns. |
| trenel's production : |
| 21000 bottles (750ml) or 1750 cases of 12. |
| bottled : |
| 18th January 2007 |
| analysis : |
Alcohol : 13.00% Vol.
PH: 3.62
Total Acidity: 3.62 g H2SO4/litre |
| fermentation : |
| The bunches are macerated whole for 8 to 10 days. This is followed by pressing and then an ageing in oak-barrels for 4 to 5 months. It is not fined and undergoes a light filtration through cellulose filter plates. |
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| Côte de Brouilly |
| situation |
The vintage Côte de Brouilly covers four villages: St Lager, Odenas, Quincié, and Cercié.
Even if the hill of Brouilly is 485 m high, the vineyards only grow between 280 m and 400 m high for the southern and south-western slopes and up to 350 m high for the northern slopes.
TRENEL’s Côte de Brouilly is chosen mainly from St Lager (eastern slope) and from Cercié, a spot called “la Glacière” (northern slope) which gives later but very well timbered wines |
| tasting |
| A brilliant ruby in colour, this Côte de Brouilly offers plenty of elegance and finesse and a pure and strict nose characteristic of the appellation. The long, richly spicy palate is underlined by firm tannins. This is a fresh, supple wine that will beguile Côte de Brouilly lovers for several years to come. |
| HOW TO DRINK AND SERVE |
| Côte de Brouilly is served between 13 C° and 15 C°((55-57 F°) and goes well with cold pork , rabbit stew, or red meat. |
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