This dark ruby Gigondas has intense notes of spices, red stone fruits, vanilla, liquorice and raisins. Its complex, powerful and generous flavours of cherry liqueur and black and red fruit jam make it a perfect choice for pairing with a variety of dishes, from grilled meats to hearty stews. As it ages, the wine only becomes more exquisite.

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

Gigondas, a small village that gave its name to one of the nine crus of the southern Rhne Valley in 1971, is located halfway between Orange and Mont Ventoux. The appellation extends over the southwestern slopes of the Dentelles de Montmirail and its nearby valleys. Its sandy and marly soils covered with white pebbles, promote solar radiation and therefore allow to obtain grapes rich in tannins and polyphenols. Its vines can be located up to 400m above sea level, this radiation is essential for the sometimes late ripening of the grapes.

Sustainable cultivation of the vineyard, ploughing and manual harvesting. Traditional vinification in concrete vats with grapes partially destemmed depending on the year and lightly crushed. Maceration is long (3 weeks), with fermentation at high temperature (around 28) in order to extract the maximum amount of material from the grapes. Followed by malolactic fermentation. Aging in century-old oak tuns for 12 months, with a little aging in oak barrels.