Maison Brotte ‘Esprit’ Ctes du Rhne Blanc is a delicious Southern Rhne white wine offering tremendous value. This pale yellow wine boasts aromas of exotic fruits, white flowers, and citrus fruits, delivering a refreshing and flavourful experience. Enjoy as an aperitif or pair with barbecued shellfish, chicken dishes, or fruity desserts.

About the Producer

Wine has occupied a major place in the Brotte family for two centuries already. In 1880, Mr. Amouroux and Mr. Clouplet, ancestors of Laurent and Christine Brotte respectively, were already busy in the vineyards. One in Chteauneuf-du-Pape, the other in Cairanne. These two winegrowers who represent the firstgenerationof the House planted and perpetuated vines that would later become the Domaines Barville and Grosset.

Maison Brotte was officially created in 1931 when Charles Brotte (2ndgeneration), a recent graduate of a business school in Marseille, decided to create his own company in Chteauneuf-du-Pape. Maison Brotte thus began to offer a wide range of wines from the Rhne Valley and placed itself among the pioneers in this field.

The year 2015 was marked by the arrival of the 5th generation at the estate.Thibault and Benot now work alongside their parents and bring freshness and dynamism to the company. Today, there are three generations cooperating in the development of the house.

Vineyard and Winery

The grapes come from small wine producers in the Rhne Valley, all partners of Maison Brotte for several decades. The winemaking process is the hallmark of Maison Brotte and shows through this vintage all its know-how and mastery of regional grape varieties.

We have selected vines planted on a very beautiful clay-silt terroir and which benefit from significant sunshine. The hot and dry climate therefore promotes the ripening of the berries and the good health of the vineyard. The Grenache blanc grape variety picked early promotes thiol aromas such as citrus and exotic fruits. The Viognier and Clairette bring their complexity with touches of peach and white flowers.

The gentle pneumatic pressing is direct at low pressure. After cold settling of the must overnight at 10C, the alcoholic fermentation takes place in a thermoregulated stainless steel vat at a low temperature between 16 and 18. We do not do malolactic fermentation to preserve all the freshness and proceed to aging for 6 months on fine lees with regular stirring in stainless steel vats. Bottling is carried out in March, April following the harvest.