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The fruit of carbonic maceration, only 300 bottles of this astonishing wine are produced each year. A rare and original wine by brothers committed to biodynamic viticulture and low-intervention wine making. More info
The Carbonnode cuvée is the brainchild of brothers Jean-Guillaume and Jean-Philippe Bret. Its name derives from the combination of the words ‘carbonic’ (maceration) and ‘La Bonnode’, the climate where the Chardonnay grapes originate. Extending over a surface area of 2 hectares at an altitude of 250 metres above sea level, the vines are encouraged to draw the nutrients they require to thrive from the clay and limestone soil, through certified organic and biodynamic growing methods.
In the cellar, the brothers’ approach is low interventionist and rather innovative. Hand-harvested, whole bunches were vinified before undergoing a 9-day-long carbonic maceration period, as is sometimes done with Gamay grapes in the Beaujolais region. The grapes were subsequently crushed and the indigenous yeasts triggered fermentation, which in turn occurred in 228-litre barrels.
Produced in minute quantities (300 bottles), this cuvée will surprise you with both its orange colour and its aromas of stewed white fruits, sweet spices and bitter orange.
Vin de France La Carbonnode Cuvée Zen La Soufrandière - Bret Brothers serve at a temperature of 10°C. It will pair perfectly with the following dishes: Gratin de butternut à la béchamel, Porcetta et compotée d'oignons, Sole meunière.
The Carbonnode cuvée is the brainchild of brothers Jean-Guillaume and Jean-Philippe Bret. Its name derives from the combination of the words ‘carbonic’ (maceration) and ‘La Bonnode’, the climate where the Chardonnay grapes originate. Extending over a surface area of 2 hectares at an altitude of 250 metres above sea level, the vines are encouraged to draw the nutrients they require to thrive from the clay and limestone soil, through certified organic and biodynamic growing methods.
In the cellar, the brothers’ approach is low interventionist and rather innovative. Hand-harvested, whole bunches were vinified before undergoing a 9-day-long carbonic maceration period, as is sometimes done with Gamay grapes in the Beaujolais region. The grapes were subsequently crushed and the indigenous yeasts triggered fermentation, which in turn occurred in 228-litre barrels.
Produced in minute quantities (300 bottles), this cuvée will surprise you with both its orange colour and its aromas of stewed white fruits, sweet spices and bitter orange.
Located in Vinzelles, the Domaine La Soufrandière was bought by Jules Bret in 1947. The vineyard covers 4.55 hectares in the Pouilly-Vinzelles appellation with Les Quarts and Les Longeays climats, to which 1.6 hectares of the Clos du Grand-Père in Mâcon-Vinzelles was added in 2005. The domaine, certified in organic farming and biodynamics, is now managed by the Bret brothers: Jean-Philippe and Jean-Guillaume. They have also been trading since 2001 under the name of the Bret Brothers.
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