Description
Rare and virtually extinct, the Prunelart grape variety offers Damien Bonnet’s Domaine de Brin an elegant and unique take on Gaillac. It combines aromas of damson and plum with lovely depth, subtlety and a moderate intensity. Well worth discovering!
In the vineyard
100% Prunelart. Clay-limestone soil, south-facing, altitude 280 m. Natural grass cover and green manure sown between the rows during the winter, with shallow tillage 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 respect the vine’s sap flow
In the cellar
Manual harvesting of the grapes according to the optimal ripeness of the grape variety. Removal of the stems to vinify only the grape berries. Spontaneous fermentation with indigenous yeasts. The wine is aged 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, with very low sulphiting prior to bottling and without filtration
What to eat with a Gaillac en Prunelart 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
