Brouilly
Styles
Principal grape varieties
Accessory grape varieties
Terroir
Natural factors
- An area covering 6 communes in the Rhône department, encircling Mont Brouilly, a hill detached from the Monts du Beaujolais.
- To the east and north: a clay-silica matrix mixed with porphyry fragments and granitic sand (plateau de Briante, côte de Pisse Vieille).
- A degraded oceanic climate with continental and southern influences: summer thunderstorms, freezing fogs, peak rainfall in autumn and spring. (via Wikipedia · CC BY-SA 4.0)
- Vineyards at 250–400 m elevation, east-facing, sheltered from westerly winds by the Monts du Beaujolais, escaping the frosts and fogs of the Saône plain (175 m). (via Wikipedia · CC BY-SA 4.0)
Human factors
- The growers' syndicate was founded in 1934 and the AOC recognised in 1938; the name 'Brouilly' appears as early as 1179 when vineyards were donated to the abbey of Belleville. (via Wikipedia · CC BY-SA 4.0)
- Vinification by semi-carbonic maceration; extraction by pumping over the cap, punch-downs, or rack-and-return; maceration frequently exceeding 10 days.
Product characteristics
- Ruby colour, more violet-tinged over granite, deeper on the eastern side; red-fruit nose; supple, fleshy, and refined on the palate.
- Reputation as the most tender and approachable of the Beaujolais crus.
Terroir / wine link
- Granite → pronounced fruitiness, best young; schists (central sector) → deeper colour, ageing potential.
Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the source.