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  • Writer's pictureThe Butler


The simple name of the Brouilly appellation hints at its history.

Brouilly is originally "Brulius", the name of a lieutenant of the Roman army. It is indeed "at the time of the Romans" that the first vines were planted on the mountain which will de facto take the name of "Mont Brouilly".

Today, the Brouilly appellation is the most southern and most extensive of the Beaujolais crus. If the wines produced in this precise place have known how to cross the ages, it is thanks to the topography and the soils of this particular terroir. The presence of the mountain influences the climate and offers mixed soils. The wines of this appellation reflect this combination of factors and express themselves in many ways, reflecting the variety of soils and exposures found around Mont Brouilly.

The first vines planted on the slopes of Mont Brouilly were indeed planted in the fourth century. The name of the appellation in the making officially took root in 1179, when the Sires de Beaujeu donated the vines located "au clos de Brouilly" to the newly founded Belleville Abbey. For centuries, the vines located on the slopes of the hill were thus cultivated under this name. The current AOC was created in 1938, four years after the formation of the Brouilly producers' union.

The particularities of the terroir

No village bears the name of Brouilly. Brouilly wines can be produced in the communes of Quincié-en-Beaujolais, Charentay, Cercié, Saint-Lager, Odenas and Saint-Étienne-la-Varenne. In the hollows of the valleys formed under Mount Brouilly, the plots of land are located with different exposures. The climate is mainly semi-continental and, due to the southern position of Brouilly, also benefits from oceanic and Mediterranean influences. The soils are varied and give the red wines of Brouilly a ruby red color, more purplish in the granite soils, or a darker color in the eastern part (Pierreux, Buisantes).

Its particular flavors and aromas

The Gamay Noir grape variety is the only one authorized, and only red wines are produced under the AOC Brouilly. These wines have varied aromatic profiles depending on the area where the parcel is located. On the nose, Brouilly wines are characterized by notes of red fruits, with strawberry and raspberry in the lead. They are light, supple, fruity and very fine, adapted to be consumed in their early youth (especially when they come from granitic parcels). They are traditionally recommended with white meats or pasta-based dishes. With a light tannic structure, they also go well with certain cheeses and delicatessen from Lyon which are not far away. They are wines full of nuances, resolutely on the fruit and pleasant to drink.

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