Clos de la Brosse
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Appellation |
Saint-Amour A.O.C.
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| Colour |
Red |
| Grape Variety |
Gamay noir with white juice |
| Soil |
Sandstones
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| Wine making process |
Typical Beaujolais wine making process (semi carbonic maceration). A 10 days fermentation period in wooden oaks for a good extraction of the tannins and the aromas. The wine making process is slow and natural, the maturing process is done in vats.
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Tasting
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Dark crimson colour with dark purple hues, fruity-red berries, blackberry and spice aromas. A full bodied and voluptuous wine. A wine for lovers. |
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Suggestions
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Serve it at 15°C with red meats, game or sugar/salt dishes like Pad Thai.
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Ageing
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Drink within 5 years, it may gain power with time.
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Please contact us to know our prices
