The Château de Brasse cuvée is a selection of the domain’s finest plots, located on the hillsides of the property. Merlot, cabernet-Sauvignon, chardonnay, syrah and chenin are grown on this natural, unspoilt terroir.
Brasse Castle
AOP Limoux
"Le Blanc"
Straw-yellow colour with silver highlights. Floral and white-fleshed fruit notes come through on the palate, with well-controlled fatness and freshness. The minerality and length of this wine suggest it has good ageing potential.
Brasse Castle
AOP Limoux
"Le Rouge"
The wine has a deep purple colour. Notes of black fruit are very present, with very elegant oak. On the palate, the structure is silky and complex, with excellent balance.
“Hand-harvested, vinified and then aged in barrels for 10 months, we’ve gone to great lengths to refine this chardonnay, which is backed up by a third of chenin. And it pays off: behind a limpid, pale yellow colour lies a Burgundian nose of honeysuckle and fresh apple infused with toast. A soft texture, with a lovely patina from ageing, makes the charm of a full-bodied palate, concentrated but not heavy, delicately vanilla and intensely floral on the finish. A very fine white wine for the table”.
“Merlot, Syrah and Cabernet are on the menu for this still firm but promising red. On the nose, the oak gives way to ripe notes of black fruit and cherry brandy. On the palate, the wine is solidly structured, with young, tight tannins and intense fruit. It has everything it needs to age serenely”.
Wine making
The finest plots on the estate’s slopes have been reserved to produce a red and white AOP Limoux under the appellation Château, in partnership with Anne de Joyeuse cooperative winery.
All the grapes are harvested by hand and sorted on a conveyor belt. The white wine requires a vinification in oak barrels to get the Limoux PDO.
Regular stirring will “feed” the wine, which will then be aged in barrels for 8 to 9 months. Each Limoux PDO red grape variety is vinified separately at a controlled temperature. We carry out a pre-fermentation cold maceration for the syrah and a long 30-day maceration for the merlot and cabernet-Sauvignon. The wines are then blended and matured in French oak barrels for 9 to 10 months.
