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The nose is bursting with scents of wild berry fruit
with sweet tobacco
vinified in small open vessels with around 30% whole cluster
thinner clays
100% Cabernet Sauvignon
Guy Breton Cote de Brouilly 2022 Madeira The nose is bursting withViticulture Vinification Parcel located on the lower slope of the Cte de Brouilly, between Cerci and Odenas Only indigenous yeasts are used Grapes are cooled to 5 6 C after harvest to begin fermentation at low temperature 100% whole cluster fermentation Short macerations in tank; length of maceration is determined by tasting Grapes are pressed and racked to barrel before the end of fermentation Tiny doses of sulfur added during levage and at bottling
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