This store is currently for viewing purposes only. You can visit our physical store to purchase items. If you have any questions, please contact us for more details.
Nicole Chanrion Cote de Brouilly Rouge 2023
Viticulture / Vinification
• Vineyards are on the east-, northeast-, and southeast-facing mid-slopes of the Côte-de-Brouilly, planted to a density of 10,000 to 12,000 vines per hectare
• Grapes are hand-harvested
• Fermentation is 100% whole-cluster with natural yeasts. The whole clusters are put into 65 hl stainless steel cuves and then are filled 2/3 of the way full to leave room for the CO2 to release from the grapes to form a natural cap over the must. The maceration lasts approximately two weeks.
• The grapes are removed from cuves and pressed, and the juice is put back into the cuves to finish alcoholic fermentation.
• The wine is then racked into old foudres (around 50 hl capacity) where the wine undergoes malolactic fermentation, and then ages for at least nine months before an unfiltered bottling.
Ever since taking over the family domaine in 1988, she works all 6.5 hectares entirely by herself, from pruning the vineyards and driving the tractors to winemaking and bottling, all without bravado or fanfare. In 2000 she became president of the Côte-de-Brouilly appellation, a position of respect and importance among peers. It’s small wonder then that she is affectionately referred to as “La Patronne de la Côte,” or the Boss of la Côte.
