Brouilly Mignot
Category
Red
Grapes
100 % Gamay
Appellation
Brouilly
Producer
Country
France
Region
Beaujolais
Size
750 ml
Degree of alcohol
13,5 %
Serving temperature
15-18 °C
Available in these provinces
Québec
See the product
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Terroir
The vineyards of Brouilly occupy the lower slopes of the Brouilly mountain, encircling the "Côte de Brouilly". North of the hill, the slopes are facing south and have various characteristics according to the sectors of the appellation, imprinting their character on the wines: pink granite, diorite, calcareous clay substrates and fine clay elements. Four types of soils are identified. -
Vinification and maturation
Beaujolais winemaking is unique in the world and is probably closer to the way our ancestors operate. It is this method of vinification (by incorporating whole bunches into the vat) that allows the elaboration of wines rich in floral and fruity aromas such as violet, iris, peony, peach, banana and small red fruits. As a precaution, and to keep the berries intact, the bunches are harvested by hand. Whole, they are then poured into tanks made of cement or stainless steel. The settlement of the bunches in the vat releases juice that will macerate. After the alcoholic fermentation in the vat, the grapes are pressed, and the juice collected is subject to a second fermentation, malolactic. Once this phase is complete, the wines are conserved until mid-November.
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Features
Color: intense ruby color. Nose: aromas of red and black fruits with scent of iris and violet. Palate: a good structure and a great finesse. Silky wine with melted tannins and lingering on the palate.
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Food Pairings
It pairs well with red meats, light meats such as chicken, cold cuts and cheeses.
-
Terroir
The vineyards of Brouilly occupy the lower slopes of the Brouilly mountain, encircling the "Côte de Brouilly". North of the hill, the slopes are facing south and have various characteristics according to the sectors of the appellation, imprinting their character on the wines: pink granite, diorite, calcareous clay substrates and fine clay elements. Four types of soils are identified.
-
Vinification and maturation
Beaujolais winemaking is unique in the world and is probably closer to the way our ancestors operate. It is this method of vinification (by incorporating whole bunches into the vat) that allows the elaboration of wines rich in floral and fruity aromas such as violet, iris, peony, peach, banana and small red fruits. As a precaution, and to keep the berries intact, the bunches are harvested by hand. Whole, they are then poured into tanks made of cement or stainless steel. The settlement of the bunches in the vat releases juice that will macerate. After the alcoholic fermentation in the vat, the grapes are pressed, and the juice collected is subject to a second fermentation, malolactic. Once this phase is complete, the wines are conserved until mid-November.
-
Features
Color: intense ruby color. Nose: aromas of red and black fruits with scent of iris and violet. Palate: a good structure and a great finesse. Silky wine with melted tannins and lingering on the palate.
-
Food Pairings
It pairs well with red meats, light meats such as chicken, cold cuts and cheeses.