~ The Wine: Deep ruby colour, the nose reveals violet and peony notes,the palate is spiced and tannic : the finest criteria for a Cote de Brouilly ~ The Grape variety: Gamay is black skinned white juice grape variety. The plot is south facing on top of the Mount Brouilly ~ The Estate: 19 hectares 50 Other appellations: Beaujolais Blanc; Beaujolais Rosé; BrouillyWine tasting cellar: Opening times 10am-12 and 2pm-7pmGroup : Up to 30 peopleForeign Language(s) : English and German~ The Vinification: 14 days vinification, no de-stemming, ageing process made in oak tuns for 7 months~ Food Matching Typical Duck Magret and aged Comté cheese (18-24 months)Service temperature: 15 °cAgeing capacities: 5 years~ The Wine-Maker: GEOFFRAY Claude Estate : Château ThivinAdress : La Côte de Brouilly 69460 OdenasPhone number : 0033 474 03 47 53Telecopy : 0033 474 03 52 87Mobile : 0033 603 47 49 59Email adress : geoffray@chateau-thivin.comWeb Site: www.chateau-thivin.com
~ The Wine: Deep ruby colour, the nose reveals violet and peony notes,the palate is spiced and tannic : the finest criteria for a Cote de Brouilly
~ The Grape variety: Gamay is black skinned white juice grape variety. The plot is south facing on top of the Mount Brouilly
~ The Estate: 19 hectares 50
Other appellations: Beaujolais Blanc; Beaujolais Rosé; Brouilly
Wine tasting cellar: Opening times 10am-12 and 2pm-7pm
Group : Up to 30 peopleForeign Language(s) : English and German
~ The Vinification: 14 days vinification, no de-stemming, ageing process made in oak tuns for 7 months
~ Food Matching Typical Duck Magret and aged Comté cheese (18-24 months)
Service temperature: 15 °c
Ageing capacities: 5 years
~ The Wine-Maker: GEOFFRAY Claude Estate : Château ThivinAdress : La Côte de Brouilly 69460 OdenasPhone number : 0033 474 03 47 53Telecopy : 0033 474 03 52 87Mobile : 0033 603 47 49 59Email adress : geoffray@chateau-thivin.comWeb Site: www.chateau-thivin.com
