Farming
Low/No Sulfur Vinification
Vinification
Indigenous yeast fermented, Large format barrel aged, Low Sulfur Vinification & Aging, Organically Grown Grapes, Unfined & Unfiltered, Whole Cluster Fermented
Note
New vintage arrives in Spring
50+ year old vines in granitic soils
Grapes are chilled for 1 day, then into tank for carbonic maceration/fermentation for 12-14 days with indigenous yeasts. Aged 5-6 months in tank, no fining, and no filtration (except the last 10% of the tank). 10-15 mg SO2 at bottling.
A big sister to the Bojo-Villages, this Cru Brouilly has a gorgeous perfume dominated by cherry aromas, which is often a characteristic of Brouilly. This is a more delicate and nuanced counterpart to its Cote de Brouilly neighbor. Complex and ethereal, Lapalu’s Brouilly VV is for the Pinot-loving Beaujolais drinker.
