Winery Andre Zaimus - Côte De Brouily

Winery Andre ZaimusCôte De Brouily

The Côte De Brouily of Winery Andre Zaimus is a red wine from the region of Beaujolais.
This wine generally goes well with

Details and technical informations about Winery Andre Zaimus's Côte De Brouily.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Grauburgunder

Structured, full-bodied dry whites with a slightly copper-tinged pale golden colour, ample palate and moderate acidity, showing signature aromas of yellow fruits (pear, peach, apricot), honey, smoke, almond and spiced notes. Also produced as off-dry and botrytised sweet wines. Makes great German-speaking whites in Germany (Baden, Palatinate), Austria, northern Italy (Südtirol) and Switzerland. German synonym for pinot gris, a French grey variety native to Burgundy.

Informations about the Winery Andre Zaimus

The winery offers 2 different wines.
Its wines get an average rating of 3.6.
It is in the top 3 of the best estates in the region
It is located in Beaujolais

The Winery Andre Zaimus is one of of the world's greatest estates. It offers 2 wines for sale in the of Beaujolais to come and discover on site or to buy online.

Top wine Beaujolais
In the top 200000 of of France wines
In the top 6000 of of Beaujolais wines
In the top 400000 of red wines
In the top 750000 wines of the world

The wine region of Beaujolais

Kingdom of Gamay (98% of the vineyard): fruity, accessible reds with signature notes of cherry, raspberry, banana (carbonic maceration), violet and sweet spices, supple tannins and juicy acidity. From festive Beaujolais Nouveau (3rd Thursday of November) to the 10 more structured, age-worthy Crus: deep earthy Morgon, sturdy Moulin-à-Vent, floral Fleurie, crunchy Brouilly. Some lively Chardonnay. 12,000 ha south of Burgundy, granitic soils.

The word of the wine: Rafle (taste of)

A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.

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