Brouilly Lieu-Dit La Chaize Monopole

Pairs well with red meats in sauces, cheese board, chocolate mousse, cottage cheese and red fruit coulis.

Magnificent steep slope behind the Château. In the centre of the parcelle, le Clos de La Chaize, surrounded by its protective stone wall since 1676. Porphyritic granite soil endows elegance and length on the wines made from this terroir.

Carbonic maceration and pumping-over preserve Brouilly fruit and freshness. Wines then go into the cellar where they spend 18 months in casks.

Alcoholic fermentation takes place in stainless steel tanks, in whole clusters and destemmed, depending on the percentages going into the vintage. Wine-making respects each terroir.

Château de La Chaize is among the oldest, most historic estates in Burgundy’s Beaujolais region. Cared for by the same family for nearly three and a half centuries, the estate has been passed on to new owners, the Gruy family, who are equally committed to managing the estate with the utmost care, while implementing an ambitious environmental plan. Among the many initiatives is the conversion of all vineyards to organic farming, the adoption of precision viticulture, reducing carbon their carbon footprint, and recycling every by-product from viti- and vinicultural activity, to achieve zero waste. The estate covers nearly 300 ha of contiguous land, including 100 ha of vines in Brouilly. This ownership offers Château de La Chaize the autonomy to apply specific viticultural practices, which affect soil life, fauna, and flora diversity. Woodlands and meadows surround the estate, forming a natural barrier around the vines. These serve as “tools” for controlling the environment of the vineyards and contributes to a balanced, rich and thriving ecosystem.