Description
At Domaine de Brin, Damien Bonnet produces an Amphora Gaillac that combines flavour, substance and elegance. This is a wine of great depth which, after breathing, reveals ripe, juicy fruit (blackberry jelly, cherry, raspberry). This aromatic delicacy is underpinned by chalky notes and a perfectly balanced tannic structure. The result is an energetic, mouth-watering wine with an athletic yet delicate character. A fine achievement!
In the vineyard
- 60% Braucol and 40% Duras
- Clay-limestone soil, south-facing, altitude 290m
- Grass cover and soil cultivation before the summer heat
- Multiple manual and mechanical operations throughout the year to ensure the grapes are well-aerated, healthy and fully ripe
- Pruning, debudding and suckering according to Poussard principles, respecting the vine’s sap flow
In the cellar
- Manual harvesting of the grapes according to the optimal ripeness of the different grape varieties
- Removal of the stems to vinify only the grape berries
- Spontaneous fermentation using indigenous yeasts
- The wine is aged for 12 months in terracotta amphorae. The porosity of the clay provides good micro-oxygenation. The wine retains its fruitiness, and the tannins are round and velvety
- Natural clarification without fining
- The wine is aged without sulphur; very low sulphite levels are added before bottling without filtration
What to eat with a Gaillac en Amphore from Domaine de Brin?
- Guinea fowl with cabbage
- Tournedos
- Grilled rib steak
- Duck breasts
- Veal shank
- Goose or duck confit
- Game terrines
- Cheeses: Livarot, Maroilles, Pont l’Évêque, Cantal
