Richly aromatic and juicy, this wine is full, packed with fruit and acidity, and already delicious to drink.
The grapes are hand picked, sorted and de-stemmed before being put into temperature controlled stainless steel vats for a long (2-3 week) maceration period during which the�chapeau de marc -the cap of the grape skins- is regularly pushed down into the juice (pigeage), to enhance the aromatics, colour and body of the finished wine. After pneumatic pressing, the malolactic fermentation takes place gently and slowly throughout the winter after which the wine is bottled in the spring. The wines are always aged for several months at the ch�teau before release.
Chateau des Tours is a beautiful estate surrounded by its own vines. The Chateau itself dates back to the 14th Century and is the heart of the estate. During the harvest, as per tradition, an old bell is rung to signify the start of the day. Vinification takes place at Chateau des Tours and each of the different parcels are vinified separately. For the Brouilly, generally the grapes are destemmed, there is a gentle remontage, then pigeage morning and / or night over 14 days depending on the vintage. The wine is vinified and aged in stainless steel.The Vieilles Vignes cuvee comes from a special parcel of around 50-year-old vines which is aged in 4-5-year-old oak