Wine production at Château des Tours dates back to the 12th century. The two towers of this fortress are a reminder of this medieval era. Today, the estate cultivates 70 hectares of vineyards in the Brouilly AOC, with vines averaging 60 years old.
Winemaking
Long vatting periods of more than 15 days are carried out on the largely destemmed harvests. The extraction work is done by reassembly but also by punching down in order to extract color, material and complexity. Fermentations take place under temperature control. The aging then takes place in stainless steel vats for several months.
Taste and flavor: Soft and velvety
Alcohol content: 13°
Allergen: Sulphites
Service advice
Serve it at 13-14°C with a roasted capon, a turkey stuffed with chestnuts, a chicken in crapaudine, or a poultry stuffed with fresh truffle and sweet potato. It will also go well with cooked cheeses such as Comté, Beaufort, Gruyère Suisse or tête de Moine.
