Description
At Domaine de Brin, Damien Bonnet produces a Gaillac made entirely from Braucol grapes. Ageing in stoneware jars transforms the Braucol’s rustic character into remarkable elegance and freshness. The nose reveals aromas of wild plums and hints of spice. On the palate, subtle floral and minty notes emerge to round out the aromatic profile. This Gaillac is a precise, harmonious and delicious natural wine, underpinned by a structure of fine tannins, with just the right amount of body. The finish is smooth and easy to drink. Perfect with squab and foie gras.
In the vineyard
- 100% Braucol
- Clay-limestone soil, south-facing, altitude 290m
- Natural 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
- Grapes harvested by hand at the optimal ripeness for each variety
- Removal of the stems to vinify only the grape berries
- Spontaneous fermentation using indigenous yeasts
- Fermentation by simple infusion for around 15 days to gently extract colour, tannins and aromas
- Ageing of the wine for 12 months in 1,000-litre stoneware jars. Thanks to its low porosity and thickness, this container allows for extended ageing whilst preserving the characteristics of the grape variety and the terroir
- Natural clarification without fining
- The wine is aged without sulphur; very low sulphiting is applied before bottling without filtration
What to eat with a Gaillac Braucol from Domaine de Brin?
FOOD & WINE PAIRING:
- Pigeon pie stuffed with foie gras
- Pheasant pie with porcini mushrooms
- Duck breast
- Cassoulet
- Rare cut of beef
