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 2025
GRANDES MISES

click on one of the vintages below for further information

2023   2024   2025  

Black Gamay with white juice.

Deep purple colour with violet highlights.
The nose reveals aromas of spices and dark fruits.
On the palate, flavours of very ripe black fruits predominate. The wine is balanced, rounded, full-bodied and generous, with silky tannins leading to a long, elegant 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.

Hand-harvested in early September 2025.

Upon arrival from our partner growers, the grapes were gravity-fed into concrete vats for whole-bunch maceration in order to enhance the wine’s structure and mineral character.

This maceration lasted approximately fifteen days and involved only pump-overs and délestage operations prior to pressing, maximising the extraction of colour and structure.

The wine was aged on fine lees in tanks, with 25% of the blend matured in oak barrels.

In the Beaujolais area, the 2025 vintage stands out for its remarkable precocity, in line with great sunny years such as 2015 and 2018. After a fairly cool winter and a balanced spring, budbreak occurred as early as April 6, followed by a rapid flowering at the end of May, eight days ahead of 2024.

Early summer was marked by contrasts: heavy rainfall in early June, locally accompanied by hail, was followed by a sharp rise in temperatures. A more moderate July preceded a heatwave in August, with peaks above 40°C. (104° F.), leading to significant water stress.

These conditions accelerated ripening, enhanced berry concentration and kept disease pressure extremely low. Harvest began on August 23 for Chardonnay and August 25 for Gamay, extending until September 16 depending on the area.

Despite reduced volumes due to hail and drought, quality is definitely there: concentrated, complex wines with deep color and solid tannic structure. A truly nice vintage in the making.