Cul du Brey


Chardonnay produced on a limestone scree terroir at a place called "Le Cul du Brey" conducted in agrobiology.


  • Yield 30 hl / ha
  • Manual harvesting with severe sorting in the vineyard
  • Soft pneumatic pressing in whole harvest
  • Indigenous yeasts, without sulphiting
  • Beginning of alcoholic fermentation in vats.
  • Second part of the alcoholic fermentation in 228 liter barrel, no new barrel.
  • In search of minerality, maturing in wood, without new oak, on fine lees, topped for minimum 24 months, without sulfite.
  • Bottled according to the Maria Thun lunar calendar. 


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