100% Gamay. The Côte de Brouilly is the steep, hilly heart of the larger Brouilly cru and was Jean-Paul's first cru bottling in the early 2000s. He has parcels totalling 4.5 hectares with vines from 50 to 60 years old, generally mid-slope and at up to 400 meters in elevation and with expositions mainly to the south (though with one east-facing one, key for freshness and balance in the wine). The soils are decomposed granite of volcanic origin are rich in iron and lie over hard granite rock. As for all Terres Dorées wines, the vinification of the Côte de Brouilly is traditional Burgundian: the bunches are destemmed and fermented with native yeasts and without sulfur in concrete tank. The maceration lasts 3-4 weeks (the Côte de Brouilly and Fleurie are the shortest macerations). The wine is aged in concrete for 6-8 months and bottled with a light, non-sterile filtration and minimal sulfur.