Cote de Brouilly

Pasta, Veal, Pork, Poultry, Cured Meat

One 30 and one 40 year old vineyard, planted on granite and schist.

Natural fermentation, traditional carbonic fermentation, low additives. Matured one third in barrel and two thirds in concrete.

The son of Jean and Agnès Foillard, Alex began working at their Morgon domaine in 2015 and in parallel created his own estate with the purchase of vineyards in Brouilly. Prior to he studied and developed his winemaking skills in Montpellier, Beaune, Australia and Japan. Alex follows his father's philosophy: a lot of work in the vineyards and a minimum of intervention in the cellar, to ensure the final product reveals the nuances of the terroir.