 |
 |
Surface area
: 1 331 ha, or 20% of the Beaujolais Cru surface area.
Brouilly is the most widespread and southernmost of the Beaujolais Crus.
|
 |
Yield per hectare
: 52 hl/ha
|
 |
Production
(in 2006) : 69 889 hl, or 9,2 million bottles.
|


|
Grape variety
: Gamay noir à jus blanc
Color : red
Pruning type : short goblet leaving
3 to 5 branches on each vine and a maximum of 10 eyes (buds).
|
 |
Number of plants per
hectare : from 8 000 to 10 000.
|
 |
Soil type : in
general it is meagre, acidic dry and poor, the soil varies in different
areas of the appellation giving its own particular stamp to the wine
this includes pink granite, diorite, marl substrates, crystalline detritus
and fine clay particles. There are four separate soil types.
|
 |
Orientation :
in Cercié a slope facing full south that spreads over 22 ha produces
a wine that can be called Pisse-Vieille, this is the only recognised
named vineyard in Brouilly.
|
 |
Communes with the right
to the appellation name
Cercié, Saint-Lager, Charentay, Odenas, Saint-Etienne-la-Varenne
and Quincié, that is to say 6 communes.
|
 |
Number of vinegrowers
: 400
|
 |
Vinification : in
whole bunches. This vinification type is specific to the Beaujolais
winemaking area. Length of fermentation on the skins: from 8 to 12 days,
depending on the vintage and the winemaker. After vatting and the first,
alcoholic, fermentation, the grapes are pressed and the run off and
press juices are assembled then the second, malo-lactic, fermentation
takes place. Its role is to render the wines supple in removing their
acidity. In order to get the most out of their grapes and give added
structure to their wines, quite a few winemakers use techniques to immerge
the grapes in their own juice during the first fermentation such as
placing a grid over the cap to hold it down, pushing the cap down or
pumping the juice from the bottom of the vat over the cap.
|
Appellation extras
Brouilly is a seductive and pleasant wine that is very successful in
the Parisian café, hotel and restaurant network. So much so in
fact that 20% of the Cru's total production is sold there.
|
|
|
|