Burgundy-style vinification: 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. (82,4°F.), 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 lies.

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 “Broully” appellation. 

Côte-de-Brouilly is considered richer and more structured in style than Brouilly.

The vineyard, situated totally on the steep slopes of Mount Brouilly is at 400 metres and faces South- West.
It is on granite and very hard schist, of blue color referred to ask “diorites”.

Mount Brouilly is a former volcano dating back to the Primary era.

Plots: From a selected vineyard situated at the base of the steep Mont Brouilly slopes, with a rigorous selection on the property of the partner-grower. 

The vineyard faces East but benefits from fine sunshine thanks to the rounded hillside.