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