Since 1865, the spirit of Mommessin has consisted of a Beaujolais soul and a Burgundian heart that define a style that is fruity, powerful and very close to its roots.

The Mommessin spirit stands out for the alliance of two winegrowing regions - Burgundy and the Beaujolais, two cultures that make our wines distinctive and appealing.
CÔTE-DE-BROUILLY 2024
GRANDES MISES

click on one of the vintages below for further information

2023   2024  

Black Gamay with white juice.

Deep purple colour with violet highlights.

The nose reveals spicy notes and black fruit aromas such as blackcurrant and blueberry.

On the palate, very ripe black fruit flavours dominate. The wine is well balanced and round, with silky tannins, generous volume and a long, lingering finish.

Serve ideally at a temperature of 15°C to 18°C. (59-65°F.).

A good match with old-fashionned chicken-liver gateau or meat/poultry dishes in sauce, such as duck magrets, or with goat cheese.

A wine full of charm and vivacity in its youth. It will develop finesse and elegance after several years (3 to 8 years).

The appellation “Côte-de-Brouilly” was first authorised in 1934 with the vineyard owners on the Brouilly hillside concerned that the wine would lose its identity with the recent extension of the “Broully” appellation. Côte-de-Brouilly is considered richer and more structured in style than Brouilly.

The vineyard, situated totally on the steep slopes of Mount Brouilly is at 400 metres and faces South- West.

It is on granite and very hard schist, of blue colour referred to ask “diorites”.

Mount Brouilly is a former volcano dating back to the Primary era.

Age of Vines: 45 years-old.
Yield: 50 hectolitres per hectare.

Plots: From a selected vineyard situated at the base of the steep Mont Brouilly slopes, with a rigorous selection on the property of the partner-grower. The vineyard faces East but benefits from fine sunshine thanks to the rounded hillside. The vines are pruned “en gobelet” and managed with sustainable farming methods.

The Gamay grapes were harvested by hand in mid-September.

Upon arrival at the cellars, the grapes were transferred by gravity into concrete tanks for whole-cluster maceration, in order to highlight the wine’s structure and minerality.

This maceration lasts around fifteen days and involves exclusively pump-overs and rack-and-return operations prior to pressing, to extract maximum structure and colour.

The wine was then aged on fine lees in tanks, with 10% of the cuvée matured in barrels, for a period of 12 months.

The winter of 2023-2024 was the 3rd warmest since 1900, with a particularly mild February. Spring was marked by heavy rainfall, with a notable lack of sunshine. Despite these conditions, temperatures remained above normal. Summer alternated between hot and cool spells, with hot spells in July. These climatic variations complicated plant health management in the vineyards, but winegrowers were able to keep the situation under control.

Yields for the 2024 harvest are expected to be low and very heterogeneous, with some plots suffering from coulure and millerandage. The first pruning began in early September. Harvesting was spread over three weeks, finishing at the end of September in the latest-ripening areas.

The reds have notes of raspberry, black cherry, pear and floral scents such as lily of the valley. Initial tastings reveal fruity, elegant, supple wines with a ruby colour. The range of aromas is broad, giving an impression of deliciousness on the palate, with a lovely freshness and pleasant complexity.