This bottling from Brouilly in the southern end of the Cru Beaujolais is notable for its amplified elements. The aromas on the nose are classic Gamay Noir made with carbonic maceration — just fuller and more intense than usual, with only hints of the “watermelon/bubblegum” character you get with carbonic. A great age-worthy Brouilly.
Pierre works with only indigenous yeast, implements semi-carbonic maceration in cement before elevage in foudre. Only neutral oak is used and he never fines or filters before bottling. No sulfur is added.