Joseph Faiveley Brouilly 2009
has a smooth character and a bright violet red colour, with a ruby red glare. The grapes are Gamay noir and jus blanc.
In the Beaujolais area’s first wine goes back to Roman times. This area is known for its mild climate and the minerals in the granite soil. The vineyards of Brouilly AC are grouped around the Mont Brouilly. Brouilly is perhaps the most famous cru of the Beaujolais. The summer ends, and thus a year of work in the vineyard. When the men carrying the grapes to the wineries, the women sort the grapes carefully. The grapes are de-stemmed by hand. Only the best fruit ends up in the vessels. A pneumatic pressing gently and gradually takes place. The fermentation takes place according to the method “carbonic maceration” and lasts 6 to 10 days. The wine then rests in the cellars.
Joseph Faiveley Brouilly 2009 wine fits well with red meat, game, cheeses and pâtés.