Cul du Brey rouge

3 grape varieties including Petit Béclan (old Jura grape variety) and Syrah make up the ass of red Brey for 1/3 of each.

Soil from limestone scree, semi-carbonic wine, no input, no sulfur added from harvest to bottling, to be enjoyed as an aperitif or light dish.  

• 3 grape varieties for 1/3 manual
• harvest in small boxes
• manual destemming in the vineyard vintage
• put in an open cylindrical tank saturated with carbon dioxide
• indigenous yeast without sulphiting
• devatting after 3 weeks of maceration
• end of alcoholic and malolactic in tank
• bottled while conserving natural carbon dioxide
• unfiltered, unbonded wine with no input.
• transport and storage at 14 ° C