Brouilly "La Pilonière" | Natural Wine by La Soufrandière.

Brouilly "La Pilonière"

La Soufrandière
MORE Natural Wine
Grapes: Gamay
Country: France
Regions:Burgundy
Wine Type:Red
Vintage: 2018
Bottle Size: 750ml
Alcohol: 13%
£26.67 incl. UK VAT & duty fee | £20.00 due at checkout | est. £6.67 to be paid to courier, with a small customs handling fee
IMPORTANT: We operate from Germany and therefore you are not paying any tax to us, but instead you will need to pay all UK taxes to the courier after receiving your delivery. Read about UK shipping, VAT and Duty Taxes.

Brouilly "La Pilonière" by La Soufrandière is a natural wine made in Burgundy with Gamay grapes.

A Beaujo Gamay with depth and class. More sophisticated than expected, and because of that we are not sure we would instantly identify it as a gamay from Beaujolais if tasting blind, so it's nice to be surprised.

Touch of pleasant bitterness which we expect will round out a little with some time and for sure will age well. Forest Fruit, Vanilla and a touch of Wood shining through.

Country: France Region: Burgundy

Type: Red Grapes: Gamay, from Beaujolais

Producer: La Soufrandière

Vintage: 2018 Alcohol: 13%

Bottle Size: 750ml

Price Per Litre: € 34.66

Allergies: Contains Sulphites*

We ship every Wednesday. Order by Tuesday 10am.

Prices include taxes, but not delivery.

Brouilly "La Pilonière" | Natural Wine by La Soufrandière.
La Soufrandière - Brouilly "La Pilonière"
£26.67 incl. UK VAT & duty fee | £20.00 due at checkout | est. £6.67 to be paid to courier, with a small customs handling fee

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NATURAL WINE FROM BEAUJOLAIS

Located in southwest France, Beaujolais is known for its focus on one grape variety—Gamay—making up 98% of the region's vineyards. The other 2% is mostly Chardonnay.
Some of the standout natural wine producers from Beaujolais include Jean Foillard, Clos Bateau, Domaine Lapierre, Guy Breton, Sebastien Morin, Thillardon and Metras. If you want to dive deeper into the history of natural wine in Beaujolais, check out our article, where we explore the region's pioneers, the technique of carbonic maceration, and the challenges it’s faced over the years. Read more here.

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