Chateau Des Tours Brouilly 2016
Winemaking: Long vatting periods (over 2 weeks) are carried out on the crop which is partially destemmed according to the vineyard plot. Pumping-over and cap-punching ensure the extraction of colour, substance and flavour complexity. Fermentation is completed under temperature-controlled conditions and maturing, the next stage, is done in vats over several months.
Tasting: The bouquet is dominated by notes of ripe fruit. In the mouth it is full and silky with soft, supple tannins.
Wine & Food Pairing: The Brouilly from Château des Tours marries well with a large variety of dishes : terrines, poultry and white meats, lamb with herbs, fish and risottos.
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