Thivin’s Brouilly comes from 45 year old vines, farmed organically in Reverdon, a lieu-dit on the pink granite lower slopes of the Côte de Brouilly. Whole clusters are fermented for 8 days then the wine rests in concrete tank for 8 months. During vinification, instead of punchdowns and pumpovers, the Geoffray family favors a unique low-intervention method called grillage: a grille, or wooden grate, is used to keep the grape skins, seeds, and stems submerged during fermentation. Grapes remain whole for longer, allowing the pure, fruit-forward qualities of their Gamay to prevail. Elegant, supple and fresh, the purity of fruit and mineral precision of this light-bodied classic make a perfect pairing for a one pot chicken stew with carrots, potatoes and parsley or a soft, moderately stinky cheese like Pont l’Eveque.